I've just thought of a question that I'm not sure of the answer to. I understand that when you heat up oils like EVOO that it changes the composition of the fat. How come the same thing doesn't happen when you heat up animal fat? I ask this as I just microwaved my "Spaghetti Sauce Stew" that I have everyday for lunch. (I'm boring). I'm just curious as to why all fats don't change the way that others do.
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Animal Fat, Plant Fat, Nut fat, what's the difference???