Fats

In general, the term 'cooking fats' refers to those types of fat that are solid (or semi-solid) at room temperature. Traditionally, all these fats were of animal origin, such as lard (from pigs), butter (from milk or cream), dripping (from roasting joints or birds) and suet (from beef or lamb kidneys). Animal fat is high in saturated fat, which solidifies naturally at room temperature, unlike vegetable or nut oils that are high in unsaturated fatty acids and remain liquid. However, vegetable oils can now be solidified by various chemical processes to give us solid blocks of vegetable fats, such as vegetable shortening or margarine.

Animal fats and butter usually contain a high percentage of saturated fat, which is the least healthy type of fat as it raises the level of the harmful LDL (low density lipoprotein) cholesterol. Hard margarine also contains a high percentage of saturated fats, and both hard and soft margarines may also contain trans-fats, which raise blood cholesterol levels and can increase the risk of heart related diseases. It is therefore important that cooking fats be enjoyed in moderation in order to maintain a balanced and healthy diet.