What gives off tremendous flavor? Cook off bacon or steak and watch its shiny, intense flavor ooze to the sides. What is it? It's fat. Yes, fat! Take the drippings and use them in other dishes. Taste meets flavor! Just remember: Never pour grease down the drain. Always pour it into a vessel and adequately dispose of it at a recycling center.
When would you add fat drippings, Chef?
Add it to sauces and make gravy. Sauté a small amount with vegetables and proteins. Fat gives volume to your dishes, and it's not gross. It's delicious! Cook it down in the pan, and only use a dab. I know french fries being fried in duck fat isn't news. Add a new spin like sprinkling shredded parmesan cheese or Gruyere! Yeah, I said it!
But Chef, isn't it fattening to eat fat?
Well, everything in moderation is best. I prefer to know where the fat comes from instead of consuming trans fats in boxed foods. Like the French, everything in moderation is healthy. Butter is considered a healthier choice than margarine, but you only use a small amount daily since too much of anything is never wise.
Trust me, the French eat the richest, decadent foods and remain skinny. Today you can eat anything if you stay active and eat a balanced diet.
Check out Fatworks, we are affiliated with them and they have different selections of fats, so it can be able for everyone who have religious dietary restrictions.