account trans and cis fats, terms used to describe the
geometry of unsaturated fats. Trans fats are
unsaturated fats in which the double-carbon bond is
formed in such a way that the resulting fatty acid is
straight. A cis fat has its double-carbon bond formed
in a way that makes the fatty acid kink, like a
boomerang. While both formations occur in nature
(trans fats are commonly found in animal fats), trans
fats are far more abundant in hydrogenated fats—
manmade fats in which the hydrogen atoms have
been forced to bond with polyunsaturated fats to
increase their saturation. Margarine and some types
of shortening are examples of hydrogenated fats.
Current research indicates that trans fats have
been positively linked to coronary artery disease. As
a result, artificial trans fats are banned in some
areas. Modern shortening products are
manufactured in ways that minimize the amount of
trans fat that makes it into the final tub.Q: My mother used to keep a jar of bacon grease in her
fridge that she swore was the key to the best fried
chicken. Anything to that?
Indeed! Bacon fat is not only highly saturated (making for
that extra-crunchy coating), but it also adds flavor of its
own. This can be a great thing for dishes like fried chicken
or chicken-fried steak, as long as you don’t use so much
that it becomes overpowering. A ratio of 1:7 is ideal (that is,
for every 4 cups peanut oil you use, replace ½ cup of it with