Читать книгу Len Deighton’s French Cooking for Men: 50 Classic Cookstrips for Today’s Action Men - Len Deighton - Страница 12

Fat occurs naturally in animal tissue. When meat is heated the fat melts and becomes dripping. Dripping always has a great deal of flavour so the cook uses it with care. There are all kinds of refined fats on the market: vegetable fats, vegetable oils, olive oil and butter. When fat is used as part of the texture of food, e.g. rubbed into pastry, cake mixtures, sponge, etc., the cook is most concerned with its flavour, but when the fat is used as a cooking medium – frying and sautéing – then the choice is based upon the temperature at which it burns. Even the fat which burns most easily – butter – can go much hotter than boiling water. On page I have listed the burning points of various fats so you can compare them with the boiling point of water. N.B. When you are cooking in butter its burning point can be raised by adding a little oil.