Fats in the Kitchen: Spread and Consistency

Over the last few posts, we explored how fats create tenderness and flakiness in our bakes. These functions mainly result from fats’ tendency to repel water, but other applications of fats come from their greasiness. By lubricating the ingredients in our mixing bowls, fats can affect bread rise, cookie spread, and fudge texture. They’re also essential for making sure our bakes come out of the pan. In this post, we’ll focus on the roles of fats that stem from their greasiness.