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
Apple butter apple-growing regions such as Nagano and Aomori Prefectures and often uses local apple varieties such as Fuji. Apple butter can be used as a fat substitute in reduced-fat or fat-free cooking, as well as vegan recipes. Different types of apples can be used for the production of apple butter. Apples are chosen based on their physical and chemical properties – such as hardness, sweetness, acidity/tartness, etc. Soft apples are often chosen for the production of apple butter because they can be broken down more easily and faster when cooked. These types of apples include: McIntosh (soft, creamy), Cortland (soft, sweet-and-tart,