Fats in the human diet have been among the most abundant sources of energy and form a structural component of cells. They protect us from heat loss and enable the absorption of vitamins. Some hormones are also formed from fats. While mountain and Arctic peoples consume much more fat precisely because of the cold weather in which they live, we should consume much less fat daily than we currently do. Fats are of two origins – animal and vegetable.

Pork and goose lard were an important energy source for the inhabitants of the Czech lands for centuries. They were part of both rural and urban diets and an essential fat in the kitchen.

Oils were originally used for medical and cosmetic purposes in ancient Mesopotamia 8,000 years ago. Shamans, Aztecs, Mayans, they all knew how to produce oils and balms for ceremonial and medicinal purposes. In this ancient era, the first devices for pressing oils were also created. Perhaps the most well-known is olive oil.

In our country, our ancestors obtained oil from beechnuts and hazelnuts. Beech oil was of very high quality and tasty, even of much higher quality than olive oil.

In the 17th century, oil displaced butter; instead of sour sauces made from wine, vinegar, or unripe grapes, rich butter sauces thickened with bread, almonds, egg yolks, liver, or blood and seasoned with spices began to be prepared.

What should we know about oil?

Thermal resistance, i.e., the smoke point, which determines at what temperatures it begins to burn. We usually fry between 180°C and 200°C, while baking and grilling take place at even higher temperatures.

To prevent oil from spoiling, it is refined. Such oil is not affected by light or heat and can be stored in transparent packaging. The disadvantage is that refining causes the oil to lose valuable substances contained in the raw material from which it is produced. Therefore, for our health, unrefined oils are better, which are suitable for use in cold cuisine.

Heat treatments where oil is used

Frying

is a heat treatment where food is left in a pan for 15 minutes, submerged in oil at a temperature between 180°C and 200°C.

Sautéing

is rapid searing in a very small amount of heated oil, which takes about 5 to 15 minutes (depending on the type of food). Vegetables and meat are prepared this way. Sautéing is suitable for preparing root vegetables, which helps open the pores and increase their nutritional quality. Then it is advisable to cover the food and let it finish cooking in its own juices.

Baking

is a long heat treatment in an oven or kiln at a temperature of 150°C to 250°C. This preparation is suitable in the autumn and winter months, when it does not hurt to add a little more heat to the food being prepared.