The Fat in Food and Cooking Oils Debate
The article argues fat provides flavor in meat and discusses cooking fats. It notes consumer shifts to vegetable oil amid concerns from medical and scientific experts about trans fatty acids. Randall Wood of Texas A&M University is cited as part of the discussion on fat safety and dietary impact.
MENTIONED IN THIS ARTICLE
Randall Wood
Texas A & M University
Clarified Animal Fats Highlight Cooking Versatility
Merle Ellis urges keeping drippings from pork beef and bacon to render clarified fats. He notes advantages of bacon fat for sautéing vegetables and biscuits, beef drippings for deep frying, and leaf lard for pie crusts, offering steps to clarify and store fats.
Your secret recipe could win in Gazette contest
A Chicago firm guides judging for many major contests and urges readers to enter The Gazette's annual recipe competition. An entry blank and rules are in today's food section on page 10B with Friday deadline. Tips stress simple ingredients, precise measurements, clear steps, and test runs to ensure reproducibility and accuracy of taste and appearance.
MENTIONED IN THIS ARTICLE
Helen Olsen
H. Olsen & Co
Gazette
Olsen
Matching wines to foods. experts disagree
Jeanne Lesem reports Louis P. Martini tests to quantify wine and food pairings. tastings across Dallas Washington New York and Chicago with six Martini wines and meals to rate with each course. Results show preferences vary by individual and city with chardonnay pairing fish and red wines matching lamb cheese and other courses differently.
MENTIONED IN THIS ARTICLE
Jeanne Lesem
Louis P. Martini
California
Martini
Dallas
Washington
New York
Chicago
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