Fat: lamb fat, pork fat, beef fat
The value of fat in cooking is very high. It is known that fats are one of the main raw materials for the production of Eastern flour products. It is thanks to fats that these products become crumbly, tender and flavorful, and in addition, they acquire a great nutritional value.
Fat: lamb fat, pork fat, beef fat
One of the main processes of processing products – frying – is also usually carried out with the help of fats, since fats make it possible to heat the product to high temperatures without combustion or ignition. The choice of fat depends on its taste match with the culinary product. In addition, it is important to take into account the digestibility of a particular type of fat by the body. This is especially important when making dietary and children's meals. It should also be remembered that fats have different melting points. For example, lard, goose fat, margarine, and liquid fats have a low melting point. But beef fat, lamb fat and butter are fats with a high melting point and are absorbed by the body much worse! As a rule, beef and pork fat is used for frying some types of flour products, as well as for hot meat dishes.
Beef fat of the highest grade is light yellow in color, transparent when melted, solid at normal temperature, and has a pleasant taste and smell. For fat of the first class, a slightly toasted taste and a pale greenish hue are allowed.
Lamb fat of the highest grade is melted from the selected fresh raw fat of the inner and tail part of the lamb carcass. Ghee contains phosphatides, sterols, and vitamins A, B1, E, and beta-carotene . It is often used in Caucasian and Central Asian cuisine (for example, pilaf), and is rarely used in European cuisine.
Bone fat is boiled from clean, fresh bones, freed from the remnants of meat and tendons. Externally, this fat resembles melted cow's oil. The consistency of bone fat is liquid, ointment-like or dense. Having a pleasant smell, bone fat has the taste of toasted bacon.
