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• Plastic bottle
  ...used to store liquids such as [[water]], [[soft drinks]], [[motor oil]], [[cooking oil]], [[medicine]], [[shampoo]], [[milk]], and [[ink]]. This article provi ...suitable for packaging many products but is specifically incompatible with fats and unsaturated oils or solvents. This material is frequently used for disp
  9 KB (1,285 words) - 15:54, 15 April 2013
• Lubricant
  ...lications, lubricants are used for many other purposes. Other uses include cooking ([[oil]]s and [[fat]]s in use in [[frying pan]]s, in baking to prevent food ...ylene|Teflon]](PTFE) is typically used as a coating layer on, for example, cooking utensils to provide a non-stick surface. Its usable temperature range up to
  32 KB (4,626 words) - 10:18, 20 September 2010
• Kerosene
  Its use as a [[cooking]] fuel is mostly restricted to some [[portable stove]]s for [[Backpacking ( ...unconnected to a [[natural gas|gas]] pipeline network. It is used less for cooking, which has more commonly been [[Liquefied petroleum gas|LPG]] for some deca
  26 KB (3,820 words) - 10:18, 20 September 2010
• Hashish
  === Cooking === ...ts, including butter. Finely crumbled or dissolved hashish can be used for cooking (see [[hash cookie]]s and [[Alice B. Toklas brownie]]s).
  15 KB (2,266 words) - 22:10, 21 September 2010
• Butter churn
  ...the [[milk fat]]. The [[Biological membrane|membranes]] that surround the fats are broken down, subsequently forming clumps known as butter grains. These [[Category:Cooking utensils]]
  6 KB (925 words) - 19:36, 13 October 2010
• Clarified butter
  ...r [[smoke point]] than regular butter and is, therefore, preferred in some cooking applications, such as [[sauté]]ing. Clarified butter also has a much longe ...]] in English.<ref>[[Julia Child]] (1961), ''[[Mastering the Art of French Cooking]]'', Alfred A. Knopf</ref>
  5 KB (697 words) - 19:36, 13 October 2010
• Butter
  ...ly used as a [[spread (food)|spread]] and a [[condiment]], as well as in [[cooking]] applications, such as baking, sauce making, and pan [[frying]]. Butter co ...tter; butters with many crystals are harder than butters dominated by free fats.
  40 KB (5,956 words) - 19:36, 13 October 2010
• Ghee
  ...|anglophone]] countries, is made by [[simmering]] unsalted [[butter]] in a cooking vessel until all water has boiled off and the milk solids, or [[protein]], ...ts molecules begin to break down) is 250 °C (485 °F), well above desired cooking temperatures - around 200 °C (400 °F) and above most vegetable oils.
  9 KB (1,359 words) - 19:36, 13 October 2010
• Manteiga-da-terra
  [[Category:Cooking fats]]
  574 bytes (66 words) - 19:36, 13 October 2010
• Drawn butter
  ...be some confusion or disagreement<ref>http://www.cheftalk.com/forums/food-cooking-questions-discussion/2420-drawn-butter-vs-clarified-butter.html</ref> about [[Category:Cooking fats]]
  989 bytes (127 words) - 19:36, 13 October 2010
• Filled milk
  ...its particular flavor, but is equivalent to evaporated milk for baking and cooking purposes. Other filled milk products with substituted fat are used to make ...ormal evaporated milk and there is in fact evidence that the non-saturated fats in the vegetable oils may be more healthy than the milk fat in normal milk
  4 KB (584 words) - 19:37, 13 October 2010
• Cream
  ...eam (this would be the cream to use for whipped cream, not necessarily for cooking) ...tetrasodium pyrophosphate]], and [[alginic acid]]<ref name=DairyFats>Dairy Fats and Related Products, edited by Adnan Tamime. This book has a great deal of
  11 KB (1,619 words) - 19:37, 13 October 2010
• Cheese
  ...ome cheeses have [[mold]]s on the rind or throughout. Most cheeses melt at cooking temperature. ...and mold, the processing, and aging. [[Herb]]s, [[spice]]s, or [[smoking (cooking)|wood smoke]] may be used as flavoring agents. The yellow to red color of m
  51 KB (7,545 words) - 19:38, 13 October 2010
• Ice cream
  ...Cone |first=Linda |last=Stradley |accessdate=2008-08-09 |publisher=What's Cooking America |year=2004}}</ref> ...am.htm |title=Norway - the official site in the United States |work=What's Cooking: (N)ice and cold |publisher=The Government of Norway et al. |accessdate=200
  53 KB (8,194 words) - 19:38, 13 October 2010
• Suet
  ...f suet is to make [[tallow]], although it is also used as an ingredient in cooking, especially in traditional puddings, such as [[England|English]] [[Christma ...ipping]], which is the collected fat and juices from the roasting pan when cooking roast beef.
  5 KB (709 words) - 19:38, 13 October 2010
• Schmaltz
  ...fat in Europe ([[Leviticus]] 7:23), and who could not obtain the kinds of cooking oils, such as [[olive oil]] and [[sesame oil]], that they had used in the [ Butter Schmaltz is produced by slowly cooking butter, so reducing protein and water content.
  7 KB (1,068 words) - 19:38, 13 October 2010
• Axungia
  [[Category:Cooking fats]]
  1 KB (154 words) - 19:38, 13 October 2010
• Smoke point
  ...oke point''' generally refers to the temperature at which a [[cooking oil|cooking fat or oil]] begins to break down to [[glycerol]] and [[free fatty acids]]. The following table presents smoke points of various fats:
  5 KB (642 words) - 19:38, 13 October 2010
• Spry Vegetable Shortening
  [[Category:Cooking fats]]
  1 KB (164 words) - 19:38, 13 October 2010
• Atora
  [[Category:Cooking fats]]
  2 KB (243 words) - 19:38, 13 October 2010

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