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A tip from star chef Thomas Bühner to melt away

Handling cold-pressed oils is not about flooding a pan with high-quality oil. Rather, I use the pure-flavoured cold-pressed oils at the end of a preparation. In the case of meat and fish, which I prepare very gently, I add hazelnut oil, olive oil or sunflower seed oil in a very fine dosage over the already finished steak or lamb chop. The oil heats up gently due to the inherent warmth of meat or fish. I place the oil in a small bowl in the freezer, take the frozen oil and grate the flakes directly onto the meat with a fork. The intense taste of hazelnut oil or the intense nutty note of peanut oil or sunflower seed oil unfolds immediately. A fantastic effect that bewitches several senses at once!

 

JOIN US AS OUR PÖDÖR CLUB MEMBER
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JOIN US AS OUR PÖDÖR CLUB MEMBER
  • 5% discount on all purchases
  • 5% newsletter subscription discount after every purchase, even for items on sale.
  • Monthly special offers for Club Members - up to 30% off
  • Discounted shipping fees on orders 
  • Free 5ml (0.17 fl oz) samples of our products
  • PICKUP Service

PÖDÖR WHOLESALE
MERCHANT, RETAILER AND GASTRONOMY REGISTRATION

As a retailer, merchant or gastronomy business, you have the opportunity to enjoy wholesale prices and other benefits. You can decide on the range and amount of Pödör Premium products to have in your store or act as a PICK UP partner.

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