Fats
Fats: Functions
Vital Nutrient
Carries Fat Soluble Flavors
Taste (Butter)
Tenderizer (Marbling in Meat)
Heat Conductor (Oil in Sautéing)
Starch Separation ( In Roux and Batters)
Sealing (Basting)
Lubrication (Coating pans)
Moisture Retention
Leavening (Puff-Pastry)
Oils
Oils are fats that are liquid at room temperature
Oils, con’t
Vegetable Oils (Corn)
Seed Oils (Canola)
Nut Oils (Peanut)
Olive Oils
Flavored Oils
Moroccan Argan Oil
Used by some Chefs and “Foodies” also in some cosmetics.
Traditionally harvested by the Berbers via goats that ate the seeds, and then excreted them, collected and pressed.
Mostly done by machines now.
*(Kopi luwak coffee is “harvested” in the same way…via Civets in Sumatra…$300/pound)
Animal Cooking Fats
Butter
Lard (Rendered Pork Fat)
Bacon Fat
Schmaltz (Chicken Fat)
Tallow (Rendered Suet)
Duck Fat
Horse Fat
Shortening and Margarine
Shortening
Hydrogenated Vegetable Fat
Solid at Room Temperature
Uncolored, Unsalted
Margarine (Today)
Usually Colored and Salted
Used for Spreads
Margarine Act of 1886
Raised the price of margarine through the use of taxes in an attempt to protect dairy farmers.
Bootleggers were jailed for Smuggling Margarine!
Act was repealed WWII
Other laws prevented manufacturers from using yellow-food coloring
Rancidity
When fats spoil, especially when exposed to light and air.
Off Flavors and Odor
Smoke Point and Flash Point
Smoke Point is the Temperature at which a fat begins to break-down and smoke.
Extra-Virgin Olive Oil 250˚F
Butter 260˚F
Butter Clarified 335˚-380˚F
Canola Oil 430˚F/448˚F
Peanut Oil 450˚
Smoke/Flash Point is Lowered by Old, Dirty and Degraded Oil
Flash Point is the Temperature at which a fat may ignite.
Smoke Point and Flash Point
Flavor of an oil comes from small amounts of other compounds suspended in the fats that make-up the oil.
These additional compounds affect the smoke point of the oil and sensitivity to oxidation.
Ergo, more flavor…lower smoke point and greater susceptibility to oxidation.
Or, Highly-Refined oils are clearer, less flavor and have higher smoke points, etc.
Factors Affecting Oil Degradation
Combining different fats and oils
Presence of foreign properties (batter)
Over-heated oil
Presence of salt
Number of times oil is used
Length of time oil is heated
Storage of oil (exposure to oxygen, light, temperature)
Signs of Deteriorated Oil
Dark Oil; Oil darkens with use because the oil and food molecules burn when subjected to high/prolonged heat.
Viscosity Changes: Thickens with use.
Sediment at the bottom of the fryer or are suspended in the oil.
Smoke appears before the temperature reaches 375˚F
Rancid or “off” smells. It should be discarded.
The 5-Stages of Fryer Oil Quality
Health Effects of Fried Foods
Fried Foods Generally Have More Saturated Fats
Increased Cholesterol Level-Increase Cardio-Vascular Disease
Fried Starches = Increase Acryl amide, a Carcinogen
*No Increase in cancer rates have been linked with fried foods…yet.
Frying foods at lower temperature (under a vacuum) reduces the amount acryl amide.
More Fat…More Calories
Trans-Fats…Raise LDL’s and Lowers HDL’s
Not a dietary Fat
Increases the Risk of Coronary Artery Disease
Other Issues with Deep Frying
Cost of Oil
Storage of Used Oil
Disposal of Oil
Environmental Impact
Recycling Cooking Oil
Allergies to Nut Oils or to the Products Fried in Oils
The Perfect French Fry (Do this in Lab)
McDonalds!?
Size: ¼”
Potato: Russet
Par-cooked:
Blanched 10 minutes in boiling water and vinegar (2 quarts water, 2 tbsp vinegar)
And, 50 seconds in 360˚F oil, then frozen
Final Fry at 360˚F for 3½ minutes
Season and Serve Hot
The Perfect Potato Chip (Do this in Lab)
Lays!?
Size: 1/16”
Potato: Russet
Par-cooked:
Blanched 3 minutes in boiling water and vinegar (2 quarts water, 2 tbsp vinegar)
Dry
Final Fry at 325˚F for 5 minutes
Season and Serve Hot
Class 4 Lab
Mise en Place
Knife Skills
Breading/Batter Procedure
Shallow and Deep-Fry Procedure
Fried Chicken (Shallow-Fried)
Beer Battered Cod (Deep-Fried)
Fried Okra
Hushpuppies
French Fries
Beignets
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