Why are fats and oils used in cooking?

Fats and oils have amazing properties and are invaluable in cooking for many reasons .Fats are fantastic at transfering heat during cooking.Deep frying food is not only delicious but a very effective method of cooking food swiftly and sealing in the nutrients . Other methods of frying are sautéing or pan frying in a skillet , wok or pan .Many fried foods develop a crust while the inside remains tender and moist because hot oil transfers high levels of heat to the surface of food.

Oils in the forms of dressings are actually added to salads to release certain vitamins locked in vegetables that are only released when consumed with fats , for examples Vitamins A, E, D, and K. Some oils and fats such as Macadamia and Avocado actually benefit the heart and reduce harmful cholesterol levels.

Olis and Fats also retain flavours and the addition of herbs ,spices or garlic is a common method of transfering flavour to the entire dish. Oils and fats are also used to preserve foods and extend their shelf life e.g Olives ,Fetta cheese,Herring etc . Also fat-soluble compounds are responsible for many foods flavor .

Fats and oils are also used to stop foods such as cakes or biscuits from sticking to the tims or baking trays they are cooked in.

In areas where food is scarce or exceptionally cold fats are an easy way to increase the calorific value of food with more than double the calories of carbohydrates or protein. Because fats take longer to digest than carbohydrates or proteins they can provide sustained energy and delay hunger.

Fat is essential to pastry making because when fat is added to dough, like in biscuits and pie crusts, the fat gets in the way of the gluten formation (gluten makes bread nice and chewy) and the result is a crisp flakey texture.

Fats and oils are renowned for their mouth feel and their ability to keep or make foods moist. Dry cakes or scones are often served with cream and crackers or chips are often served with high fat content dips or spreads not just for the delicious taste but to increase their edibility .The addition of fat makes the creamy texture of many items like cheeses, ice cream, chocolate mayonnaise and sauces.

Imagine a world without doughnuts or french fries ? It is the oils or fats these foods are cooked in that make them taste delightful and in moderation these foods are fine.