You're (probably) using fat wrong

The video explores the complex relationship between fat and flavor in cooking. It outlines four main pathways: fat itself has flavor, heat creates new flavors, fat extracts flavors, and fat delivers flavors. The video also discusses the importance of choosing the right fat for cooking, considering heat's impact on flavor, and the potential downsides of using too much fat. It emphasizes the need for careful selection and usage of fats to enhance flavor without overpowering or dulling it.

What are the four main pathways through which fat and flavor interact?

How does fat create new flavors when heated?

In what ways does fat extract flavor from other ingredients?

Why is it difficult to make low-fat food flavorful?

What precautions should be taken when using fat in cooking?