Fats and oils play a critical role in cooking. Both are used to enhance the appearance, color, consistency, and flavor in culinary arts. There are different types of fat and oils, each with its unique role in culinary arts. Some fats add flavor and texture to a product relying on how it was incorporated into the mixture.
Fats come in two forms: solid and liquid. Solid fats include butter, shortening, and margarine. Butter is a fat that is used to increase the flavor, texture, and color to a finished product. Butter is made from cream, milkfats, and milk solids, all of which has its natural characteristics. When butter is churned, all of the natural flavors come together, giving butter its taste.
Margarine and shortening are two solid fats that are flavorless and can be used as a substitute for butter. When one of the two is used, it pushes forth the natural flavors of other ingredients. On its own, vegetable shortening is made from vegetable oil that was processed to a solid form. It increases the flakiness in a product after it had been baked.
Oil is a form of Liquid fat. Oils have a neutral flavor, while some have their distinct taste. Oils with a different flavor are driven from a natural source, each with its key ingredient, given to enhance its flavor. Other oils, such as canola or corn oil, have a neutral feeling and is low in saturated fat. Vegetable oil also has a neutral taste but is made from a blend of other oils that contain little flavor and aroma. It’s known as all-purpose oil.
Fats come in two forms: solid and liquid. Solid fats include butter, shortening, and margarine. Butter is a fat that is used to increase the flavor, texture, and color to a finished product. Butter is made from cream, milkfats, and milk solids, all of which has its natural characteristics. When butter is churned, all of the natural flavors come together, giving butter its taste.
Margarine and shortening are two solid fats that are flavorless and can be used as a substitute for butter. When one of the two is used, it pushes forth the natural flavors of other ingredients. On its own, vegetable shortening is made from vegetable oil that was processed to a solid form. It increases the flakiness in a product after it had been baked.
Oil is a form of Liquid fat. Oils have a neutral flavor, while some have their distinct taste. Oils with a different flavor are driven from a natural source, each with its key ingredient, given to enhance its flavor. Other oils, such as canola or corn oil, have a neutral feeling and is low in saturated fat. Vegetable oil also has a neutral taste but is made from a blend of other oils that contain little flavor and aroma. It’s known as all-purpose oil.
