From America’s Test Kitchen.
What does it mean when chefs say "fat is flavor"? Nik Sharma dives into the world of fats and oils to show how your cooking fat of choice can unlock the flavor of your final dish. Plus, he demonstrates two methods for infusing the flavor of fats and oils into dishes, by making duck fat-roasted potatoes and a South Indian lemon peanut rice.
Duck Fat-Roasted Potatoes Recipe: https://cooks.io/4cZH4gr
South Indian Lemon Peanut Rice (Chitranna) Recipe: https://cooks.io/3OEY81V
The Best Supermarket Extra-Virgin Olive Oil: https://cooks.io/3QoGeRK
Buy Nik Sharma’s Cookbook Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking here: https://cooks.io/4e3YREp
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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
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