Are You a Fat Blender?
[Or a skinny toaster?] JK
Serious question: When it's time to saute/fry, do you stick to one fat (e.g., butter/EVOO/duck/bacon/lard), or do you use a proportion?
I ask because I rendered a BUNCH of bacon a few days ago, kept the grease, and have taken to adding just a *bit* to otherwise "healthy" fats for this. Tonight was floured pork cutlets (jowls), and smashed 'taters with morell bits and mushroom gravy and roasted pencil asparagus. I've done this before with butter+EVOO, but with a 1/2t of bacon grease added in, it makes a huge difference!
That got me thinking... Will a *touch* of goose or duck fat give you the flavor without the infarction or the bankruptcy?
I was with you until the last line... I have no idea what infarction or what is going bankrupt?
However, adding a bit of animal fat can take a dish from very good to excellent when used with an understanding of flavor. I almost always have both bacon and duck fat in the kitchen to add at those moments.
I use bacon and chicken fat- with my EVOO and butter. I believe that saturated fats are not unhealthy in moderation- and I also save and render my fats to use later. It is both thrifty and healthy.
I'll do it for flavour - a little bit of bacon fat goes a long way. I also mix fats for cooking purposes, as I find that if I want to do good sauteed onions a mix of olive oil and butter works better than one or the other (same for frying perogies, actually).
A few tablespoons of chicken fat added to the frying oil is one of the secrets to great chicken-fried steak.