Fat is flavor.
Acid is life.
And let’s make something clear for those in Rio Linda. Oil is NOT fat. Fat is fat and comes from animals, not plants. Cook with fat and you’ll be much healthier. Butter, ghee, tallow, lard, and duck fat are fats. Seed oils are not fat.
:: Seed oils are not fat. ::
Word.
Fat carries flavor much better than oils and usually have a flavor of their own...Umami.
Remember, “It’s not NICE to fool Mother Nature!”
A chemist would recognize the seed oil as an “ester group” with specific chemical properties; think diesel fuel.
Saturated, mono-unsaturated and poly-unsaturated alter the smoke point of the seed oil and change the chemical properties.
McDonalds stopped using tallow in their fryers because it couldn’t be recycled in diesel fuel.
You can ask the local butcher to collect and sell tallow to you. It is cheap but doesn’t keep real well outside freezing and it is HOT, time-consuming work since the rendering pot must be held at (LT/=) 250F for the job.
Duck fat is pricey but worth every penny.
Lard is cheap, already rendered and great for deep frying...ask anyone from the South.
And making tortillas/tamales.
I wrap my ribs in foil and bake at 250F for 3 hours before putting on a smoke grill (AKA: The Crutch).
The rendered fat I capture has my spices in it and that wonderful pork-umami.
I use a 3 tablespoons to start my “smother sauce” that I pour on the ribs after taking them off.