Cooking In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a
Fat-tailed sheep the fat (called "Elyah", Arabic: ألية ) was used extensively in medieval Arab and Persian cookery. The tail fat is still used in modern cookery, though there has been a reported decline, with other types of fat and oils having increased in popularity. Fat-tailed sheep are hardy and adaptable, able to withstand the tough challenges of desert life. When feed is plentiful and parasites not a major factor, fat-tailed sheep can be large in size and growth. The carcass quality of these sheep is quite good, with most of the fat concentrated in the tail area - it could account