Poultry fats render richer margins, flavors

Poultry fats render richer margins, flavors

News

Chefs find new uses for cost-effective schmaltz in everything from confit to cassoulet

As cooking fats go, the ones from poultry have both a rich tradition and a rich taste. From duck fat used in confit to schmaltz, rendered poultry fats are maintaining fans even in a culinary landscape populated with dietary concerns.

Poultry fats are a cost-effective use of kitchen product and add subtle flavor to dishes, restaurateurs say. They are showing up on

Register to view the full article

Register to view this article

TAGS: Technology
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish