Cooking fat

Cooking fat refers to the fatty residue obtained from cooking food, especially meats. This fat can include lard, oil, or natural juices released during the cooking process. It is a highly valued ingredient in traditional cooking for its ability to add flavor, juiciness, and texture to various preparations.

Regarding its origin, cooking fat comes from different types of food, such as beef, pork, chicken, or fish, and is recovered after frying, roasting, or stewing. Depending on the type of fat, it can vary in flavor and consistency, from more liquid fats to solid lards when cooled.

With respect to its properties, cooking fat is primarily a source of lipids that provide energy and help intensify the flavor of dishes. However, it should be used in moderation due to its caloric content, especially when it comes to saturated fats. Furthermore, it is used in many recipes for sautéing, browning, or preparing sauces and stews, adding depth and character to the final result.

Regarding its synonyms in Spanish from Latin America, this ingredient can also be called manteca de cocción, grasa residual, aceite usado, or simply manteca, depending on the region and the specific type of fat. In some areas, when referring to the fat from pork obtained after cooking, it is called manteca, while in more general contexts it may be referred to as grasa de freír or grasa usada.

In summary, cooking fat is an essential ingredient in many traditional and modern recipes, adding flavor and texture, and its proper use can transform any dish.