What happens to fat when heat is applied?

When heat is applied to fat, it undergoes a physical change known as melting. At elevated temperatures, solid fats, such as butter or lard, transition from a solid state to a liquid state. This process is crucial in cooking, as melted fats serve various purposes, including enhancing flavor, improving texture, and aiding in the cooking process by providing moisture and preventing food from sticking to pans.

The melting point of different types of fats varies, leading to different behaviors when heated. For instance, some fats, like coconut oil, may melt at relatively low temperatures, while others, like beef tallow, have higher melting points. Understanding this behavior is essential for effective cooking and food preparation, as it influences the overall outcome of various culinary dishes.