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/ck/ - Food & Cooking

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16491953 No.16491953 [Reply] [Original]

I made roast potatoes with duck fat the other day and it tasted exactly the same. What gives? I used fat I rendered from a breast I pan fried.

>> No.16491957

>>16491953
Fat is an arguable 6th taste. The other being sweet, savory, bitter, salty, and acidic.
Pretty sure fat is mainly a texture and smell thing not something you can taste itself.

>> No.16491961

>>16491953
I had the same experience. Duck fat potatoes way tooo hyped

>> No.16491962

The duck fat you buy is pure lard. When you roast brotatoes in duck fat you're pretty much shallow frying them.

>> No.16491967

>>16491957
*Choo Choo* bacon fat coming through *Choo choo*

>> No.16491972

>>16491957
>Pretty sure fat is mainly a texture and smell thing not something you can taste itself.
Pure fat won't have much of a taste but neither will pure protein or starch. Fat still ends up carrying flavors though, like you should definitely be able to tell the difference in flavor between clarified butter or refined canola oil. If OP is just using barely enough to coat the potatoes then it's probably not enough to make a significant difference as the fat was never adding a ton of flavor in the first place. You'd probably have to use enough fat so that they're shallow frying in it.

>> No.16491980

>>16491953
try goose next

>> No.16491981

>>16491962
You're retarded

>> No.16492003

>>16491972
I can see that. I assumed pure fat.

>> No.16492372
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16492372

Maybe you didn't notice a taste difference because you were also eating duck, but it's mainly that it helps get them more crunchy.

>> No.16492490

>>16491953
I agree OP. I tried it myself one time and was seriously underwhelmed. I even tried on frying them in it.

I feel like it’s one of those things restaurants just like to say on their menus for the wow factor