| Fat |
description |
stored in |
usable |
properties |
uses |
| Butter |
solid-churned milk (cream)
Sweet (no salt), semi-salted, salted.
|
Freezer, refrigerator |
Refrigerator temperature (chilled) or melted |
Flaky textures; foods spread during baking; lends aroma & flavour |
Sautéing foods; good for desserts |
| Lard |
solid animal fat
|
Freezer, refrigerator, cupboard |
Same as above |
Same as above, adds slight greasy taste |
Deep frying foods; good for desserts |
| Margarine |
Solid or semi-solid (also hydrogenated)
|
Freezer, refrigerator, maybe in cupboard |
Same as above |
Foods aren't flaky; doesn't spread as lard or shortening; adds greasy taste |
Sautéing (at times); not suitable for desserts |
| Oil |
liquid vegetable or nut
|
Cupboard |
Room temperature |
Textures don't become flaky; adds greasy taste |
Deep frying results better when adding a little lard and/or shortening |
| Shortening |
solid - vegetable
|
Freezer, refrigerator, cupboard |
Refrigerator, room temperature, or melted |
Textures fairly flaky (sandy-like); foods spread during baking |
Foods; deep frying; desserts |
