Cooking Fats I Love
Don't fear fat, just pick healthy ones! Read @molliekatzen's excellent list about counterintuitive health advice for more on the subject.
- •Extra-virgin olive oilFor sautéing and roasting. I love the California Estate one from Trader Joe's
- •Coconut oilFor frying, roasting, baking, sautéing, slathering all over my face, and swishing around in my mouth to whiten my teeth, which @evan hates. I prefer the unrefined kind.
- •Grass-fed butterIdeally Kerrygold. For sautéing, baking, and melting over just about anything.
- •Avocado oilRoasting, sautéing, frying.
- •Toasted sesame oilWonderful as a finishing oil or in a salad dressing. The flavor is VERY strong though, so use sparingly.
- •Grapeseed oilMuch better for you than canola or vegetable oil, but cheaper than avocado or coconut oil. Great for frying.
- •Walnut oilI use this mostly for dressings. A nutty, buttery flavor.
- •GheeIndian clarified butter that has been cooked with its milk solids until a deep caramel-y flavor develops. Excellent for stir fries, soups, curries, and tagines.
- •Rice Bran OilMade from the bran part of brown rice. It's my deep frying oil of choice. It has one of the highest smoke points at 450°F. It is suppose to have all these added healthy benefits but I don't really care about that. I just like mild nutty taste and the fact that I can deep fry in it without it smoking. It can be hard/expensive to purchase but if you go to a restaurant supply shop large quantities of it are cheap.
- •Leaf LardLard gets a bad rep but I feel like leaf lard is making a comeback. It's made from the fat around the kidney and inside the loin of a pig. It makes for amazingly flaky and tender pie crust. Get it at a butcher, but avoid the shelf stable lard at a grocery store. It is full is trans fat.
- •SchmaltzI thought you were Jewish? How could you leave this one off?
- •Duck fatBecause how else are you going to make duck fat fries or duck confit?