Separate names with a comma.
Discussion in 'Food & Cooking' started by good chef's son, May 8, 2010.
why is duck fat consiered cullinary gold?
A. It tastes good.
B. Food appropriately fried in duck fat is rich but not greasy.
C. It tastes good.
Plus it's almost as difficult to get hold of as real gold.
hahaha thank you if it tastes so good i have to find some place to try it
I recall an Iron Chef America episode, I think it might have been the garlic battle with Batali, where the fryers were not filled with veggie oil but duck fat. Wow. Wish I could have been a judge for that episode!