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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!