Hi, Denis!  Recently you wrote in a message to Ardith Hinton:

 AH>  In simpler terms, percentage of butterfat by weight...  :-)

 DM>  What is butterfat


           Butterfat = milk fat, i.e. the type of fat which is present in milk
and cream as well as in butter, yogurt, and cheese made from dairy products.

           For those who don't use such products for whatever reason(s), "non-
dairy" whipped cream & cheese are available in this neck of the woods....  :-Q



 DM>  and can I change form it to another fat?


           For pan frying... AKA sauteeing, which has +/- the same meaning but
sounds more elegant because it comes from French... you could use fat from the
meat of animals such as ducks, cows, and pigs.  You could use vegetable oil or
vegetable shortening or margarine too.  You may find, however, that you prefer
one or two alternatives over the others depending on what you're cooking.  :-)




--- timEd/386 1.10.y2k+