Cooking With....Animal Fats

Aux Délices des Bois Herb Pancetta
Duck Fat  

 

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 

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Beef Tallow  

 

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.