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
Peanut flour butter can be used in baking, cooking and desserts. Defatted peanut flour is very low in fat, saturated fat and cholesterol according to https://nutritiondata.self.com. It is also a good source of dietary fiber, thiamin, folate, potassium and zinc, and a very good source of protein, niacin, magnesium, phosphorus, copper and manganese. Note that as a processed food, the following values vary significantly depending on the exact product. Peanut flour Peanut flour is made from crushed, fully or partly defatted peanuts. Peanut flour, depending on the quantity of fat removed, is highly protein-dense, providing up to per . Culinary professionals use