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Which cooking fats are common in Northern European and North American cuisines?
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gastronomy
A common rice dish of Japanese cooking is sushi. To make a type known as maki-zushi, a sheet of seaweed is spread with rice flavored with vinegar. Seafood or vegetables and garnishes are then placed on top. Finally, the whole sheet is rolled into a cylinder and sliced.
In Northern European and North American cuisines, cooking fats are historically and culturally rooted in the availability of livestock, leading to a primary reliance on plastic fats. The most common fats used in these regions include:1
- Butter: A staple dairy product produced by churning cream, butter is a fundamental cooking fat and spread in areas where cattle are the primary dairy animals.2
- Lard: Obtained from rendering hog fat, lard was historically a highly valued fat for cooking and baking. While its popularity has fluctuated in the modern era, it remains a traditional choice for specific culinary applications.3
- Shortening and Margarine: These are common plastic fats used in baking and food preparation. Shortening is often created by blending lard with other oils or through the hydrogenation of fats.13
- Vegetable Oils: In the modern era, various vegetable oils have become widely used, often replacing animal fats. Canola oil, valued for its neutral flavor and high smoke point, is a common choice for sautéing, frying, and baking.34
These fats are categorized by their physical consistency, with plastic fats like butter and lard preferred for dough structures and spreads, while liquid oils are typically used for coatings and dressings.1