What fats do in cooking

1 info

Ingredients

Quantity Ingredient
many foods; release fat-soluble
coats food, flavor components
giving it a good
mouth-feel
flour
provides air purees
pocket for gases
to fill
melting point
makes cookies
spread
water
food from
sticking

Directions

none

Role Fat Plays What This Means Replacement Possibilities adds and dissolves and strong non-fat flavoring carries carries flavor such as spices, herbs, flavors components of vinegars; alcohol also tenderizes cuts gluten sugar in any form baked goods development in leavens doughs when creamed thick ingredients like and batters with sugar, egg whites and fruit creates spaces holds spaces no real replacement in flaky between layers pastry of dough

shapes cookies a fat with a low no real replacement thickens creates an vegetable purees sauces emulsion with prevents coats pots and nonstick pans, cooking sticking pans to keep sprays conducts heat surronds food no real replacement in frying and with enough heat sauteing to brown it

prevents coats proteins starch, such as flour or sauces from to keep them cornstarch curdling from bonding

Fine Cooking

Oct-Nov 1995

Submitted By DIANE LAZARUS On 11-12-95

Related recipes