I saw this Duck Fat spray on the Grill Grates website - have not tried it yet. I agree with Kathryn, that homemade beef tallow is excellent for steak. I have done a sous vide with a thick prime rib, then into a ripping hot cast iron skillet on the grill with some beef tallow. Delicious!
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I do not understand the foodie obsession with duck fat. I think it's being hallowed because it's something 'special' and only the 'special few' would ever use it. The fact that it's now available in spray cans means it has now crossed over into something ludicrous.
There's a certain blindness to results amongst food snobs who are more focused on getting the weird ingredients right or doing things a certain (difficult) way, so they've lost sight of the goal, which was making a good meal. And so dinner is ruined for everyone else. I've had more rancid sourdough pushed at me by acquaintances who said "the starter for this bread has been in the family for generations" than I can shake a stick of butter at. Really? It tastes like you just crushed up half a bottle of aspirin and kneaded it in. Wouldn't that have been easier?
Stick with Beef tallow, if you're searing beef. Seriously. If you're looking to cook with animal fats, at least stick within the same genus overall. But I would make an exception for bacon fat, which goes with everything.
Rant almost over. :| Just remember, when faced with those sacred words "Duck Fat", to swap the first letters of each word and then scream it out loud.Comment
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It's high temp, it's less saturated for folks concerned with that, and it's got it's own flavor.
It's not remotely weird if you're French. Or into French cooking. -
Potkettleblack Well, I guess so. But I get so sick of people (especially food columnists) who push it without being able to articulate why. I've read whole articles that can't sum up exactly what you just said in one sentence.
And yeah, I'm not really that into French cooking. I've got lots of bacon fat on hand, and my wife would be horrified if I went after the neighborhood ducks.
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I spray my pan with it before cooking potatoes. Then I spray them again to get the top side. Just killed my first can. A certain je ne sais quoi improvement over EVOO or Avo.Comment
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Agree duck fat is delish but I’m also into the tallow thing on proteins of all sorts.
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Never tried duck fat. Maybe someday.
Eh. It is what it is. People like to use trendy things that are considered 'elite'. That's ok. I've got a tub of beef tallow in the cabinet - I actually threw one away that was only half used because it sat up there so long (actually out on the back porch for a long time) and it smelled... I dunno. Not rancid. Just... stale? Kind of musty? I did use it to do some veggies on the griddle and they had that taste, too, so I tossed it and bought a new can of it. Prolly wasted my money, but then, I seem to do a lot of that lately. lolComment
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if I only had a can…….Attached FilesComment
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On popcorn instead of butter.Comment
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Yup, If it walks like a duck, talks like a duck, squeezes like a duck, ya got yerself a fat duck!Last edited by FireMan; September 13, 2023, 11:53 AM.Comment
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So, how did you use it, and did you notice a positive depth in flavor added?
Im still rendering my tallow, lard, and chicken fat, to use. Someday though I may have to get a jar of duck fat.Comment
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I like the Duck Fat Spray on fried/roasted potatoes, Richard Chrz , and other veggies. Mostly anywhere that I might use butter for flavoring. I also spray it on pork and chicken when grilling with a dry rub on them, or if they have a thicker marinade. Not only does it reduce the sticking, especially for BS chicken pieces, it also,adds a nice flavor.
I like the spray component of it because it's convenient to use when grilling without creating a fireball when used appropriately. Like when I flip BS chicken thighs that were marinated in, say, an Indian-spiced yogurt mixture, and they're looking nicely grilled but need a bit of shine to them.
I don't care for it on beef, though, because beef tallow tastes so much better!
KathrynComment
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