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fats and oils [2]

Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.
fats and oils [2] Pork fat; fatback is rendered into shortening whereas side pork (fat streaked with lean) provides lardons and bacon. Substance produced by rendering pork fat; it is used for the lengthy cooking of certain ragouts, and for frying and for making pastry. Fatty acid used as a substitute for butter; those made with vegetable oil contain no cholesterol.

See Also


cuts of pork

lard

Pork fat; fatback is rendered into shortening whereas side pork (fat streaked with lean) provides lardons and bacon.
cuts of pork
cuts of pork

shortening

Substance produced by rendering pork fat; it is used for the lengthy cooking of certain ragouts, and for frying and for making pastry.

margarine

Fatty acid used as a substitute for butter; those made with vegetable oil contain no cholesterol.