Fat

Fat is a fundamental ingredient in cooking, used both for cooking and to add flavor and texture to a wide variety of dishes. It is an organic substance composed mainly of lipids, which can be of animal or vegetable origin.

Origin: Fat can come from animal sources, such as lard, duck fat, or beef tallow, or from vegetable sources, such as olive oil, coconut oil, or sunflower oil. In traditional Latin American cuisine, animal fat has been widely used for frying, browning, and enriching preparations, while vegetable fats are increasingly used for their health benefits and versatility.

Properties: Fat provides concentrated energy, flavor, and juiciness to recipes, in addition to contributing to the texture and firmness of certain foods, such as doughs and pastries. It is also an ideal cooking medium due to its high smoke point and its ability to transfer flavors. From a nutritional point of view, fats provide essential fatty acids and fat-soluble vitamins, although their consumption should be moderate.

Substitutes and synonyms in Hispanic America: In different regions, fat may be called by different names depending on its origin and presentation. In various areas, it is known as manteca, especially when referring to pork fat. It is also called sebo when it is solid animal fat, or manteca vegetal for hydrogenated vegetable fats. In some countries, the term grasa is simply used to describe oils and spreads in general.

In summary, fat is a key ingredient in cooking that provides flavor, texture, and a cooking method, with different variants and names depending on the region and origin in Hispanic America.