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 | | Subject: Staples - about Fat's (butter, suet, shortening. etc) Sun Nov 16, 2008 8:55 pm | |
| Staples-about Fats (butter, suet,shortening.etc)
Fats
Margarine
Margarine is a vegtable fat which is used as a substitute for butter. It does not have as fine a taste and texture as butter and does not hold up in cooking
Since margarine is no longer especially economical in comparison with butter, butter is always preferable, unless you have been told to avoid animal fats
Solid Vegetable Shortening
Comes in cans and keeps indefinitely
It is usually white and has no taste
While its appearance is not exactly enticing, this vegetable fat has many uses, it tolerates high heat in frying, and it provides moisture and tenderness to baking, making a particulaly flaky piecrust
Lard
is rendered pork fat. In its pure form, its considered the best of all cooking fats. Commercial lards, however, are not always as dependable. Pick your brand carefully because some taste of preservatives. Lard should have no taste. Refrigerate, well wrapped, and don't keep it too long.
Bacon Fat
has its own character and flavor. it's food for frying things like corn it is often used in cooking field greens. After frying bacon, pour off the fat into a crock or coffee can and keep in a cool place
Salt Pork
is cured pork fat
The crisp fried bits of salt pork that remain after the fat has been rendered are delicious in chowders, with greens, and mixed into biscuits
The fat itself is very salty, so salt judiciously.
Rendered Chicken and goose fat
have distinctive flavors and are marvelous for frying potatoes, onions, and root vegetables. Properly rendered fat will keep indefinitely
Suet is beef fat
the best suet is the fat from around the kidney. It imparts a wonderful flavor try it sometime for fried potatoes
It is particularly valued for steamed puddings and mincemeat, adding moisture as it melts in the cooking | |
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