In cooking and food production, rendered animal fat that has been dried or processed to remove excess moisture.
Compound of 'dry' and 'fat,' a technical culinary or industrial term describing fats prepared through drying processes for cooking or manufacturing.
Before refrigeration, cooks needed ways to preserve animal fats—drying them was a crucial food preservation technique that made fats shelf-stable for months, which is why this word appeared in old recipe collections.
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