Ideas with Albaöl

Meat, fish or potatoes simply taste better fried in Albaöl! On top of that, you save up to 75% compared to butter or margarine. Albaöl contains no milk or water components and is also extremely economical. Handling is particularly easy if Albaöl is applied to the frying surface as a thin jet or “fat mist” using a hand spray pump or electric food spray gun. This way you can reduce fat consumption even further! The smoke point of Albaöl is around 220°C.

Spray or brush fish, meat, seafood or vegetables with Albaöl or Albaöl Olive. Repeat the process three to four times during grilling. Result: The grilled food becomes crispier, remains juicier and has an appetizing crust.

Albaöl is the ideal fat base for sauces such as bearnaise and hollandaise. Work as usual, but use Albaöl, Albaöl HC or Albaöl Bio instead of butter or margarine. Simply heat Albaöl and add it. You save yourself time-consuming melting and separation. There is no risk of your sauce curdling! Dosage: 45 ml Albaöl per egg yolk.

Using a pastry brush, brush your bread slice thinly with Albaöl or Albaöl Olive. You will be amazed at how good it tastes and how much fat you suddenly save! You can also toast the slice of bread, rub it with a halved clove of garlic and top it with tomatoes... there are no limits to your imagination!

Mix 3 parts Albaöl, Albaöl HC or Albaöl Bio with 1 part water. Heat while beating/stirring until desired temperature. If necessary, refine with herbs.

Spray a thin layer of Albaöl onto the vegetables before serving. This not only gives your vegetables a particularly appetizing appearance, but it also emphasizes the taste of the herbs and spices added. The Albaöl fat film adheres optimally and no “fat lakes” form under the vegetables.

A little Albaöl over the drained pasta and it looks like it has been tossed in butter! However, the fine Albaöl fatty film does not melt away; it forms an excellent base for spice additions and sauces. Your pasta simply tastes better.

Replace 1/3 to 1/2 of the regular cooking oil with Albaöl. This gives your mayonnaises a special touch.

For dressing all kinds of salads and raw food dishes. 40 ml wine vinegar, herbs, pressed garlic and 40 ml olive oil - a dressing that really tastes good!
Also ideal for preparing raw meat and fish dishes in thin slices, e.g. carpaccio.

Use Albaöl instead of butter or margarine. The dough becomes more supple and easier to work with. The bread becomes more voluminous and has a particularly appetizing color. Baking in the tin: Spray the loaf of bread or tin with Albaöl beforehand. Dosage: When baking bread - applies to all types of bread - use 50 ml of Albaöl instead of, for example, 100 g of butter/margarine. Consumption comparison tables for baking under recipes "Conversion tables".

Use Albaöl instead of butter/margarine. This gives your baked goods more volume, a more appetizing color and a better taste. And everything is much easier to process! Consumption comparison tables for baking under recipes "Conversion tables".

Use Albaöl instead of butter or margarine. You only need 75 ml of Albaöl instead of 100 g of butter or margarine! Less fat, better consistency and excellent taste. Try it!

Spray breaded or unbreaded short-fried pieces, meat, fish and poultry pieces very thinly with Albaöl. You achieve a fantastic tan! When steaming, spray all surfaces that come into contact with food with Albaöl. This will prevent any burning.

With Albaöl Olive your Mediterranean appetizers become even more tempting: marinated mushrooms, bruschetta, tomato pesto or the classic vitello tonnato.

Albaöl Olive is ideal for pickling vegetables, mushrooms and cream cheeses, e.g. B. Goat or sheep cheese.

To thicken soups and white sauces, you can use Albaöl to make flour bonds in a very simple way, as wheat flour and Albaöl can be mixed easily without lumps forming. Simply mix cold wheat flour and Albaöl in a 1:1 ratio.
It is also recommended for large kitchens to make the flour binding fresh every day. However, if a week's supply is prepared, e.g. in hospital kitchens, the flour binding should be stirred again every morning or whipped with the machine. To bind 10 l of sauce you need a flour binding made from 800 ml Albaöl and 800 g flour.