Esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides.
1
Put timbale iron in deep saucepan and cover with fat or oil.
2
Stir into fritter batter and fry in boiling hot fat or oil.
3
Add the fat or oil to the sugar and egg mixture.
4
Rub this dish and the lamb with a little duck fat or oil.
5
Spread this over the dough with plenty of chicken- fat or oil all over the apples.
6
Always put the fat or oil in the frying-pan before you stand it over the fire.
7
Bake brown, basting often with fat or oil.
8
Form into small, flat rissoles, roll them in white flour, and fry in deep fat or oil.
9
As the quantity begins to lessen, add sufficient fresh fat or oil to keep up the amount.
10
Put articles to be fried in the wire frying-basket and lower into the boiling hot fat or oil.
11
If desired chicken- fat may be substituted for the butter and the croquettes fried in deep fat or oil.
12
To two or more of these groups of food a small amount of fat or oil is generally added.
13
Heat is transferred from the pan to the meat by way of convection currents in the fat or oil.
14
The engineer intended to manufacture soap as soon as he could procure the necessary materials-sodaor potash, fat or oil.
15
As the fat or oil can be saved and used many times, the use of a large quantity is not extravagant.
16
Too many will cool the fat or oil below the point of proper frying and they will absorb grease and be unpalatable.