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Fats and Oils

  • Fats and oils are triglycerides with varying degrees of saturated and unsaturated fatty acids
  • Fats – generally solid at room temperatures and high in saturated fatty acids
  • Oils –generally liquid at room temperatures and low in saturated fatty acids
INTRODUCTION

Definition:
Fats can be defined as a soft greasy substance found in organic tissue.

The function of fat is to protect the vital organs of the body, to provide heat and energy and certain fats provide vitamins. Fats can be divided into solid fats and oils.

·         Fats are a cooking medium.
·         Fats were traditionally of animal origin.
·         The quality of solidifying naturally distinguishes saturated fats and unsaturated fats like vegetable oils.
·         They are the chief source of energy.

TYPES OF FATS

·         MARGARINE
·         SUET
·         LARD
·         BACK FAT
·         DRIPPING AND GOOSE FAT
·         SHORTENING
·         GHEE

MARGARINE

·         Made from vegetable oils
·         Contain milk or animal fats or fish oils, plus emulsifiers and coloring agents.
·         Oils are hydrogenated to form solids.
·         Its characteristics are similar to butter
·         It is not suitable for frying.
·         Too soft to be rubbed into flour.

SUET
·         Comes from Latin word tallow.
·         Was used instead of wax for making candles.
·         It is stiff and melts slowly.
·         It is firm white fat and surrounds lamb or ox’s kidneys.
·         Used for sweet puddings such as Christmas pudding ,jam-roly poly.
·         Used in savory ones like steak and kidney and steaks and mushroom.
·         When mixed with flour it is one of the most satisfying winter foods

LARD

·         It is the pork fat
·         Light and clean tasting
·         Mainly used for frying
·         Also used in bakery because of its creaming properties.
·         Best lards are the ones rendered from the belly fat or the bacon big.
·         And from directly under the skin of back.
·         To overcome the porky taste adds drops of rosemary.
·         Used throughout South America and US.

BACK FAT

·         This is the fat that runs along back of the pig over the loin.
·         Used primarily for larding dry meats such as veal and game birds.
·         Cut into strips called lardoons, fat can be inserted into the flesh using needle to keep it soft while cooking.





DRIPPING AND GOOSE FAT

·         Acquired from straining and reserving the fat that has dripped off a roasting joint or bird.
·         Drippings from different kinds of meat should not be mixed.
·         Beef drippings can be used to fry the beef stews.
·         Drippings from goose or duck are used for bean dished, roast vegetables, fried potatoes
·         Lamb drippings smell unpleasant

SHORTENING

·         All hard fats are shortenings.
·         They are capable of producing a crumbly short crust.
·         The white cooking fats may be made of blended vegetable oils or a mixture of vegetable and animal fats or fish oils.
·         They are bland light in texture and fluffy.
·         Texture of white cooking fat makes creaming and rubbing easier it is flavorless.

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