Did You Know – Fats, Oil & Grease
How many times do you call grease oil, or oil grease, or think when butter melts it is no longer a fat or you didn’t think coconut oil was really an oil because it’s solid? Check out these brief definitions of each one to better understand the differences.
Butter is a FAT which is made from churned cream and remains semi-solid at room temperature. Lard is also a semi-solid FAT that comes from rendering the fatty tissue of a pig.
Cooking OILS are an animal liquid fat (which is rendered tissue fat from livestock animals) or plant liquid fat that remain liquid at room temperature with the exception of coconut oil, palm oil and palm kernel oil.
GREASE is what remains after cooking animal meats, such as bacon, and is a soft or melted animal fat.
Information from Wikipedia.
http://www.InDianesKitchen.com
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Categories: Butter, Cooking Tips, Did You Know
Our favorite fats to cook with are coconut, avocado oil (refined for high heat cooking) olive oil (more for salads) and butter. When I make eggs and bacon, will use some of the bacon fat to fry up the eggs. We don’t use corn, soy or canola.
Butter, vegetable oil and olive oil are my favorites. Thank you Randy!
Now that you’ve explained it so well, it doesn’t sound so good anymore 😄. But anyway, let me grab that bacon and continue with breakfast!
Haha What would you do without your meat! (However the bacon was the best part of the post). What shocked me was what lard comes from, I have never used lard.
I never knew this – thanks!
I found it quite fascinating Beth, you’re welcome.
I find myself almost always saying “grease” the baking pan, etc.
Me too Dorothy, that’s why I wanted to research for this post.
Man, that bacon looks good! Would Crisco be lard? It seems more like gold these days – almost $9 for a can of Crisco – at ALDI! I needed it to make pie crusts. I thought about substituting Imperial margarine for the Crisco, but I wasn’t sure if it would work.
Crisco is considered a fat and is not lard. That’s awful how much it costs now, my husband buys the groceries so I had no idea! Anyhow, there is no other way to make the perfect pie crust than with Crisco in my opinion.
Thanks for the info. My other choice is to cheat and just buy a ready made crust! But I will finish up the Crisco first.
I appreciate your foodie tips!
Thank you Mary, I enjoy researching information for the tips.
No fat = no taste
God Bless You! We think so much alike JC. 🥰
Of course. Two great minds…
Two peas in a pod.
I never knew this, Diane! Thank you for the education – and pass that bacon!
Haha I save and refrigerate my bacon grease to use in frying at a later date. I remember my great grandma always has a can of bacon grease sitting on her stovetop for cooking.
My grandmother kept a can of bacon grease on the stovetop too. It’s a wonder that we all didn’t get food poisoning back then.
Right!
Good to know the difference. Interesting to know about them. I try not to cook too much with butter, I use a tiny bit of oil (olive or avocado) and as much as I love bacon and grease, I really avoid for the sake of my health and waistline. 😆
I need to take after you, I am a huge butter user when cooking. At my age I’ve given up on my waistline! 🤣
🤣
I remember my first purchase of Coconut Oil. I bought a big jar at Costco. By the time I got home (summertime), It had melted and I thought I had ruined it!😂
That is hilarious!!!!! I didn’t even know it was for cooking because when I was in high school we used it for our skin. Then I found a recipe to make the ice cream topping that hardens on the ice cream and realized it is for cooking. 🤣
Thanks for the explanation of the distinction. Now, if I can just remember to use the words properly.
Haha Right, me too Bernadette!
I pretty much lumped them all together if I referred to them … bacon should not be in this fatty, greasy, lardy classification – it’s too nice.
Hahaha I should have had an amazing category.