How Fats and Oils Unlock More Flavors in Your Food | Flavor Forward
What does it mean when chefs say “fat is flavor”? Nik Sharma dives into the world of fats and oils to show how your cooking fat of choice can unlock the flavor of your final dish. Plus, he demonstrates two methods for infusing the flavor of fats and oils into dishes, by making duck fat-roasted potatoes and a South Indian lemon peanut rice.
Duck Fat-Roasted Potatoes Recipe:
South Indian Lemon Peanut Rice (Chitranna) Recipe:
The Best Supermarket Extra-Virgin Olive Oil:
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This new host is a natural
What oven temp for the potatoes?
Absolutely brilliant! Both the information and the presenter.
Beautiful ❤❤❤❤❤❤❤❤
When a woman calls me fat, I just say “Baby, I just unlock more flavor”
Was this a Lan Lam script? She unnecessarily repeats the subject of her sentences so much it's genuinely aggravating to me
0:21 "the ones that are straight and pack tightly, these are fats"
4:00 "boiling water, it captures more…"
4:03 (3 seconds later!) "oil and water, they hate each other…"
4:14 "refining, it removes the flavors"
Most of the show hosts look as if sick 😫 no wonder, given the way they cook.
The recent ATK hires have been absolute home runs.
3:37 Never heard of this and I've been watching cooking videos for 20+ yrs almost every day 2-3 hrs/day. I tried graza olive oil and it's too bitter to cook with IMO. I'll try this. Thanks ATK.
You failed to address beef, pork, and game meats. Why?
Chicken fat is also DELICIOUS! And I have it readily available …
First!