Cooking fat

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Last seen on: –Eugene Sheffer – King Feature Syndicate Crossword – Nov 7 2022
Thomas Joseph – King Feature Syndicate Crossword – Aug 17 2022
Universal Crossword – Feb 1 2021
USA Today Crossword – Dec 5 2020
Eugene Sheffer – King Feature Syndicate Crossword – Oct 26 2020
Wall Street Journal Crossword – March 27 2020 – What Not to Do
Wall Street Journal Crossword – January 13 2020 – Only You…

Random information on the term “Cooking fat”:

Vegetable oils, or vegetable fats, are oils extracted from seeds, or less often, from other parts of fruits. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, rapeseed oil, and cocoa butter are examples of fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible; non-edible oils derived mainly from petroleum are termed mineral oils.

Oils extracted from plants have been used since ancient times and in many cultures. As an example, in a 4,000-year-old kitchen unearthed in Indiana’s Charlestown State Park, archaeologist Bob McCullough of Indiana University-Purdue University Fort Wayne found evidence that large slabs of rock were used to crush hickory nuts and the oil was then extracted with boiling water. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel and Palestine.

Cooking fat on Wikipedia