Grease is a common ingredient in cooking. The term ‘grease’ describes any oil or fat that has been thickened. These substances are generally solid at room temperature but are sometimes liquid. Butter is considered to be grease as it is an emulsion of mammal’s milk. The good news is that grease responds well to additive treatments and has excellent high-temperature and water tolerance.
It is used in baking and frying. In many recipes, the purpose of preparing the pan is to prevent the baked goods from sticking to the pan. Essentially, it creates two layers of protection between the baked goods and the non-stick surface. In addition, the fatty substance consists of soap that has emulsified with oil.
Most people recognize grease from bacon. But other types of saturated fats can be reused. After frying a piece of bacon, the rendered fat will remain in the pan. You can pour this fat into a glass jar to prevent further waste. Alternatively, you can buy a special strainer for this purpose. Regardless of the method you choose, it’s important to keep in mind that using less grease will result in a healthier dish.