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Fats and Oils

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About
Fats and oils are the medium that convey heat from flame to food, allowing cooks to achieve various textures, colors, tastes, and developing flavors. They can be divided into two categories: those rendered from animal sources and those extracted from nuts and seeds. Generally, lipids that are solid at room temperature are called β€œfats,” and those that are liquid at room temperature are called β€œoils.”

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