Fats make many foods more palatable because they add flavor, texture, a smooth richness and variety. Goose and duck fat collected from a roasting bird will enrich any roast or fried dish, especially roast potatoes. Chicken fat is popular in traditional Jewish dishes. Beef dripping will add extra flavor when roasting meat or making Yorkshire pudding. Lamb dripping has a very strong flavor and may leave a noticeable and undesirable aftertaste when it is used to fry other foods.
Lard is the rendered version of pork fat; however, unrendered pork fat has a better flavor and is used in charcuterie, pates and for barding roast meat.
Different brands of butter, margarine and ghee have their own flavor: use the one you like best. Copha is a hard white fat made from coconut oil. It is useful for curries and confectionery.
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