Omit

This article covers heating fatty, crushed foods to produce oils and fats. For the lengthening of skins, see → skipping in skinning .

Leaving out ("searing") diced bacon in a pan (here for spaghetti alla carbonara )

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As omission refers to the heating of fat , crushed food for the production of oils and fats. Typical is the extraction of lard from back and belly fat (Flomen). Likewise, the preparation of bacon cubes by frying them in a pan so that the fat comes out is called skipping. However, it is about the product bacon and not about the extraction of fat.

In contrast to this, the heating and melting (dissolving) of edible fats, at which the temperature remains below the boiling point, is referred to as Zerlazen (from Middle High German zerlāzen ). A well-known example of this is the melted butter , which is used in the preparation of potato and vegetable dishes.

Individual evidence

1. ↑ Jürgen Martin: The 'Ulmer Wundarznei'. Introduction - Text - Glossary on a monument to German specialist prose from the 15th century. Königshausen & Neumann, Würzburg 1991 (= Würzburg medical-historical research. Volume 52), ISBN 3-88479-801-4 (also medical dissertation Würzburg 1990), p. 194 f.