Fats
<h3 >Fats</h3>
<div class="rellink relarticle mainarticle" >Main article: <a href="http://en.wikipedia.org/wiki/Fat" title="Fat" >Fat</a></div>
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<div class="thumbinner" ><a href="http://en.wikipedia.org/wiki/File:Gambas_a_la_gabardina-2009.jpg" class="image" ><img src="/05ce6001-b8a5-5b9a-b93e-57e8b5862e15.jpg"/></a>
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<div class="magnify" ><a href="http://en.wikipedia.org/wiki/File:Gambas_a_la_gabardina-2009.jpg" class="internal" title="Enlarge" ><img src="/7c419b49-4a0d-51d9-9fbf-ba5b253d07ec.png"/></a></div>
<a href="http://en.wikipedia.org/wiki/Batter_(cooking)" title="Batter (cooking)" >Batter</a> coated and <a href="http://en.wikipedia.org/wiki/Deep_fried" title="Deep fried" class="mw-redirect" >deep fried</a> <a href="http://en.wikipedia.org/wiki/Shrimp" title="Shrimp" >shrimp</a> is usually cooked in <a href="http://en.wikipedia.org/wiki/Vegetable_oil" title="Vegetable oil" class="mw-redirect" >vegetable oil</a></div>
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<p >Types of fat include <a href="http://en.wikipedia.org/wiki/Vegetable_oil" title="Vegetable oil" class="mw-redirect" >vegetable oils</a> and animal products such as <a href="http://en.wikipedia.org/wiki/Butter" title="Butter" >butter</a> and <a href="http://en.wikipedia.org/wiki/Lard" title="Lard" >lard</a>. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying or sautéing.</p>