5.9: Fat
- Page ID
- 63610
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Fat doesn’t dissolve in water. It’s lighter than water, and rises to the top, as you see in bottles of oil-and-vinegar salad dressings: The oil (fat) forms a layer above the vinegar (water), and the dressing must be shaken and immediately poured on the salad before the oil rises again. This characteristic is useful in reducing the fat in some foods. If a fatty hot stew, broth, or spaghetti sauce isn’t stirred, fat rises to the top, and can be scooped off.