It's where the flavor's at.
without sour cream, a croissant without butter? Pointless, that’s what. Without the flavors and textures that fat makes possible, food would be immeasurably less pleasurable to eat. In other words, fat is essential for achieving the full spectrum of flavors and textures of good cooking.
Besides being one of the four basic elements of good cooking, fat is also one of the four elemental building blocks of all foods, along with water, protein, and carbohydrates. While it’s commonly believed that fat, much like salt, is universally unhealthy, both elements are essential to human survival. Fat serves as a crucial backup energy source, a way to store energy for future use, and plays a role in nutrient absorption and essential metabolic functions, such as brain growth.
Fat plays three distinct roles in the kitchen: as a main ingredient, as a cooking medium, and, like salt, as seasoning. The same type of fat can play different roles in your cooking, depending on how it is used. The first step in choosing a fat to use is to identify the primary role it will play in a dish.main ingredient,
fat will significantly affect a dish. Often, it’s both a source both of rich flavor and of a particular desired texture. For example, fat ground into awill render as it cooks, basting the meat from within and contributing to juiciness. Butter inhibits the proteins in flour from developing, yielding tender and flaky textures in a pastry. Olive oil contributes both a light, grassy flavor and a rich texture to pesto.
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