Meaning | oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue. |
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Narrower | cracklings | The crisp residue left after lard has been rendered |
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drippings | fat that exudes from meat and drips off while it is being roasted or fried |
lard | Soft white semisolid fat obtained by rendering the fatty tissue of the hog |
marbling | The intermixture of fat and lean in a cut of meat |
shortening | fat such as butter or lard used in baked goods |
suet | Hard fat around the kidneys and loins in beef and sheep |
vegetable oil, oil | Any of a group of liquid edible fats that are obtained from plants |
Broader | fat | A soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides) |
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Spanish | grasa comestible |
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Catalan | greix comestible |
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