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    Cooking fats

    • This piglix contains articles or sub-piglix about Cooking fats

    • Animal fats

    • This piglix contains articles or sub-piglix about Animal fats


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    • Butter

    • This piglix contains articles or sub-piglix about Butter


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    • Fat substitutes

    • This piglix contains articles or sub-piglix about Fat substitutes


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    • Margarine brands

    • This piglix contains articles or sub-piglix about Margarine brands


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    • Oils and fats technologies

    • This piglix contains articles or sub-piglix about Oils and fats technologies


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    • Vegetable oils

    • This piglix contains articles or sub-piglix about Vegetable oils


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    • Atora

    • Atora is a British brand of shredded suet, which is clarified beef fat, primarily used in the production of pastry and dumplings. Suet (clarified beef fat) had one of its first mentions in a recipe of 1617 as a key ingredient for 'Cambridge pudding' served to students at that university. At this time, suet was tim ... Read »


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    • Axungia

    • Axungia is a kind of soft animal fat, usually from around the kidneys of geese or pigs, used in pre-modern western medicine. It differs from lard, which is firm, and suet or adeps, which is dry. The Ancient Romans distinguished fat into pinguedo or axungia, and adeps or servum; but writers often interchange the terms. ... Read »


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    • Butter

    • Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain ... Read »


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    • Clarified butter

    • Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sin ... Read »


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    • Cookeen

    • Cookeen is a British brand of block vegetable fat, marketed for use in making pastry, and other baked goods. It is claimed to be usable straight from the refrigerator. It is sold by Princes Limited, a British food producer owned by Mitsubishi. The brand is owned by Edible Oils Limited, a joint venture between Archer D ... Read »


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    • Copha

    • Copha, a registered trademark of Peerless, is a form of vegetable fat shortening made from hydrogenated coconut oil. It is 100% fat, at least 98% of which is saturated. It also contains soybean lecithin. It is popular in Australia where it is used in many foods for children, such as rocky road, and chocolate crackles, ... Read »


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    • Cottolene

    • Cottolene was a brand of shortening made of beef tallow and cottonseed oil produced in the USA from 1868 until the mid 20th century. It was the first mass-produced and mass-marketed alternative to lard and is remembered today chiefly for its iconic national ad campaign and the cookbooks that were written to promote its ... Read »


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    • Crisco

    • Crisco is a brand of shortening produced by The J.M. Smucker Company popular in the United States. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. Additional products marketed by Smucker under the Crisco brand include a cooking spray, various olive oils, an ... Read »


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    • Dripping

    • Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz. It is used for cooking, especially in British cuisine, significantly so in the Midlands and Nort ... Read »


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    • Eshabwe

    • Eshabwe

      Eshabwe is a class of clarified butter that originated in Ankole and is commonly used as condiment. Eshabwe, also known as ghee sauce, is a traditional dish prepared in Ankole. The dish is usually prepared for special ceremonies or occasions. In the traditional marriage ceremonies of the Ankole community, four people ... Read »


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    • Ghee

    • Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine, and religious rituals. Ghee is prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, and then pouring and retai ... Read »


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    • Lard

    • Lard

      Lard is pig fat in both its rendered and unrendered forms. It is obtained from any part of the pig where there is a high proportion of adipose tissue. It can be rendered by steaming it or boiling it in water and then separating the insoluble fat from the water, or by the use of dry heat. It is a semi-soft white fat wit ... Read »


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    • List of vegetable oils

    • Vegetable oils are triglycerides extracted from plants. Such oils have been part of human culture for millennia. Edible vegetable oils are used in food, both in cooking and as supplements. Many oils, edible and otherwise, are burned as fuel, such as in oil lamps and as a substitute for petroleum-based fuels. Some of th ... Read »


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    • Manteiga-da-terra

    • Manteiga-de-garrafa (butter-in-a-bottle) or manteiga-da-terra (butter of the land) are terms in northeastern Brazil to refer to a clarified butter product, similar to Indian ghee. The product is also known as manteiga de gado (ox butter) and manteiga de cozinha (kitchen butter). Manteiga de garrafa is a dairy product ... Read »


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    • Margarine

    • Margarine

      Margarine (i/ˈmɑːrdʒᵊráµ»n/ or /-ɡər-, ˈmɑːrdʒəriːn, -ˈriːn/) is an imitation butter spread used for spreading, baking, and cooking. Hippolyte Mège-Mouriès created it in France, in 1869. He was responding to a challenge by Emperor Napoleon III to create a butter s ... Read »


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    • Rendering (animal products)

    • Rendering is a process that converts waste animal tissue into stable, value-added materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an in ... Read »


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    • Salo (food)

    • Salo (Ukrainian and Russian: сало, Romanian: slănină, Serbian: сланина, Croatian: Slanina, Hungarian: szalonna, Belarusian: сала, Bulgarian: сланина, Polish: słonina, Latvian: speÄ·is, Lithuanian: laÅ¡iniai) is a traditional predominately Sl ... Read »


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    • Schmaltz

    • Schmaltz

      Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat used for frying or as a spread on bread in Central European cuisine, and in the United States, particularly identified with Ashkenazi Jewish cuisine. Rendered waterfowl fat is also used in the cuisine of Southwestern France. As an ef ... Read »


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    • Shortening

    • Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Shortening is used in pastries that should not be elastic, such as cake. Although butter is solid at room temperature and is frequently used in making pastry, the term "shortening" seldom refers to butter, ... Read »


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    • Smoke point

    • The smoke point of an oil or fat is the temperature at which, under specific and defined conditions, an oil begins to produce a continuous bluish smoke that becomes clearly visible. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of a ... Read »


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    • Spry Vegetable Shortening

    • Spry was a brand of vegetable shortening produced by Lever Brothers starting in 1936. It was a competitor for Procter & Gamble's Crisco, and through aggressive marketing through its mascot Aunt Jenny had reached 75 percent of Crisco's market share. The marketing efforts were phased out in the 1950s, but Aunt Jenny and ... Read »


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    • Suet

    • Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The p ... Read »


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    • Tail fat

    • Tail fat is the fat of some breeds of sheep, especially of fat-tailed sheep. It is fat accumulated in baggy deposits in the hind parts of a sheep on both sides of its tail and on the first 3–5 vertebrae of the tail. The weight of this part of a sheep's anatomy may be up to 30 kg (66 lb). These hind parts are ... Read »


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    • Tallow

    • Tallow is a rendered form of beef or mutton fat, processed from suet. It is solid at room temperature. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. In industry, tallow is not strict ... Read »


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