Collection search - Fats and Oils in Cooking

Record information – Brief

1

Fats and Oils in Cooking

Item number (ISN):

562604

Hierarchical level:

Item (Accession level)

Item number (ISN):

562604

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1973-02 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Colleen Clarke

Description:

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Consumers often ask if fats (shortening, oils and lard) are interchangeable in cooking. For sautéing or deep-fat frying, oil can be used with equally good results. However, if you are substituting oil for solid shortening in batters or doughs, you'11 need to adjust both the fat and the liquid and sometimes the mixing procedure. Balancing a recipe is a highly technical problem so it's best to avoid costly experimenting. You could however write directly to lard, oil or shortening manufacturers for recipes. Shortening, oil and lard are all fats but there is a difference. Shortening falls into two categories. One is made from all vegetable oil such as cottonseed or soybean and the other, from vegetable oil combined with an animal fat. Check the label carefully to be sure of what you're buying. Shortening should be stored on a cupboard shelf away from direct heat. Oils may be made from corn, cottonseed, rapeseed, olive, peanuts, safflower or soybeans. Most are light amber in color with no odor or flavor, the exception being olive oil. Available, as well, are blends of various oils, these are great for salad dressings and deep fat-frying or for any recipe that calls for melted fat. Oils and shortenings keep well at room temperature, so there is no reason to take up valuable storage space in the refrigerator. Lard comes from the fat of pigs. Processing gives it its creamy-white smoothness. It has the highest shortening power of all the fats. This means that smaller amounts will make tender flaky pie crusts or biscuits but you must follow a recipe that calls for lard. Lard should be kept in the refrigerator. <1mn 57s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935937

Format:

SOUND

Location number:

1978-0095/0999

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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Date modified:: 2024-07-24