Cooking With....Culinary Fats
Duck Fat renders food crisp, glossed, and golden. If you are treated to extraordinary crispy shallots, french fries, or chevre-stuffed rice croquettes, chances are duck fat was involved. This natural fat is the anti-Crisco of frying, baking, and searing. Get it into the hottest pan you’ve got. When it’s jumping, lay a layer of anything that requires high, high heat.
Love your potatoes any style: wedges for steak-frites, tiny cubes for hash, grated for latke
Get a smokin’ sear on wild mushrooms and meat
Add golden color to grilled cheese, roasted veggies, and pilafs
Deep fry wontons, fritters, pierogies, ravioli; tortilla chips
Beef Tallow is richly flavored, joyously fatty, and abundantly versatile. True to tradition, it makes preserving foods and starting recipes a high-heat proposition.
Simple chili starter - sear your meat for chili, beef stew, or slow cooker braise.
Did someone say gravy? Oh, YES.
Crisp croutons to accompany soups such as minestrone or bean soups.
Start a stuffing, wild mushroom saute, or even pastry with supercharged flavor.
Hearty meals await: pot pie, cassoulet, hominy stew.
Confit game, rabbit, or even veggies.