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 new insight or understanding did you gain from this video?

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