cooking fat

Cooking fat has been a luxury item for most of human history.

It says here oh that's waste oil cooking fat and other liquids.

Stores also acted as collection centers for used tin and cooking fats.

They are also made in the home as a way of using surplus cooking fat, which would be wasted during Lent.

The cooking fat should come halfway up the sides of the chicken, so that when the pieces are turned, they brown evenly.

Warm the reserved cooking fat in a medium saute pan over high heat.

The flour binds with the cooking fat to make a more substantial broth.

However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.

Nobby'll have to start buying cooking fat like everyone else.'

He also tailors the cooking fat to the ingredient.

Ask what cooking fats were used, including the oils in salad dressings.

The sugar caramelizes in the cooking fat, producing the golden color customers expect.

No other cooking fat is quite as good with paprika, all Hungarians questioned agreed.

I wouldn't be surprised if there should be a salad, although we are long since out of dressing and must do with hot cooking fat.

In this recipe it is only used as cooking fat, for flavour.)

Tea, margarine and cooking fat were rationed to 2 ozs per week.

It is used in Indian and Pakistani cookings as a form of oil or cooking fat.

The cooking fat acts as both a seal and preservative and results in a very rich taste.

Over the last few weeks, the smell of cooking fats - from peanut oil to beef fat - has taken over my apartment.

How much cooking fat soaks into the potato depends on the surface area and how long they are cooked.

Then, there are the potato chunks roasted in some of the world's most delicious cooking fat - chicken - that can also be served warmed.

The place smelled of cooking fat.

Brutus rubbed cooking fat on them at night and waited stoically for the calluses to form.

Cooking fat, temperatures and equipment, too.

As well, a larger amount of cooking fat with a high smoke point, such as refined plant oils, is often used in bao.