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