Why everyone is cooking with animals fats again

Summary

In this video, the creator explores the recent resurgence of animal fats in home cooking after decades of decline. By diving into the history and science of fats, the video explains their essential role in human nutrition, cooking, and flavor enhancement. It examines the various types of fats—monounsaturated, polyunsaturated, and saturated—and the shifting attitudes toward animal fats, which were once vilified. Through personal experience and practical advice, the creator demonstrates how to incorporate animal fats into cooking, offering health benefits, culinary versatility, and cost-effectiveness.

Takeaways

• 😀 Animal fats in home cooking, which declined sharply since the 1950s, are now experiencing a resurgence as more people are rediscovering their culinary value.
• 🍳 Fat is essential in the human diet, providing dense calories, aiding in nutrient absorption, and supporting cell function and muscle movement.
• 🍔 From a culinary standpoint, fat is crucial for searing, frying, and adding texture and flavor to dishes, making food more exciting and flavorful.
• 🥩 Fat is a great carrier of aromatic compounds, enhancing the potency of flavors in food compared to boiling ingredients like garlic in water.
• 🧴 The three main types of fats humans consume are monounsaturated (e.g., olive oil), polyunsaturated (e.g., fish oils), and saturated fats (e.g., butter, animal fats).
• 💡 Highly processed unsaturated fats, particularly seed oils, have been linked to negative health effects like inflammation, leading people to avoid them in favor of more natural fats.
• 🍳 Saturated fats, such as those found in animal fats (lard, tallow), were vilified in the 1950s due to studies linking them to cholesterol and heart disease, but newer understanding is challenging that narrative.
• 🏭 The rise of processed trans fats (e.g., margarine, shortening) was driven by the food industry's push for cheaper, stable fats, though they are now being widely rejected due to their health risks.
• ⚖️ There is no 'one-size-fits-all' fat, and the healthiest approach to fat consumption is one of balance—using a variety of minimally processed, high-quality fats.
• 🥓 Animal fats are not only healthy but also function well in high-heat cooking, offering benefits like stable cooking properties, higher smoke points, and rich flavors.
• 💸 Animal fats are affordable and easy to incorporate into cooking through methods like rendering fat from meat or purchasing pre-rendered fats from butchers, making them a cost-effective option.

Q & A

Why has the use of animal fat in home cooking been declining since the 1950s?

The decline of animal fat usage began in the 1950s due to studies linking saturated fats to higher cholesterol, which was associated with increased risk of heart disease. Additionally, the U.S. government promoted a food pyramid that emphasized carbohydrates while recommending low-fat diets, and food companies pushed low-fat products, leading to the vilification of animal fats.

What are the main types of fats humans consume, and how do they differ?

The three main types of fats humans consume are: monounsaturated fats (e.g., olive oil, avocado oil), polyunsaturated fats (e.g., fish oils, soybean oil), and saturated fats (e.g., butter, animal fats like lard and tallow). Monounsaturated fats are generally considered healthy in their unprocessed form, while polyunsaturated fats contain Omega-3 and Omega-6 fatty acids. Saturated fats, like animal fats, have been historically vilified but are recognized as stable fats suitable for high-heat cooking.

Why are saturated fats, like animal fats, considered beneficial from a culinary standpoint?

Saturated fats are stable at high temperatures, which makes them ideal for cooking techniques like frying, searing, and roasting. They have high smoke points, allowing for better searing without burning, and they contribute rich flavor and texture, such as crispiness in roasted or fried foods.

How have studies in the 1950s and 1960s impacted the perception of animal fats?

Studies from the 1950s and 1960s linked saturated fats to high cholesterol and heart disease, leading to a widespread belief that animal fats were harmful. This led to government dietary guidelines promoting low-fat diets and the rise of processed food options, like margarine and low-fat products, contributing to the demonization of animal fats.

What is the role of trans fats, and why are they considered harmful?

Trans fats are artificially created by adding hydrogen to liquid fats to make them solid. They are found in processed foods like margarine and shortening. Trans fats have little to no health benefits and are linked to increased heart disease risk, which is why they are now widely considered harmful and are being phased out of many diets.

Why is there no single 'best' fat for human consumption?

There is no single best fat because different fats offer various health benefits and drawbacks. The key is understanding that moderation and balance are essential. Each type of fat, whether it's monounsaturated, polyunsaturated, or saturated, has unique properties, and they can all be part of a healthy diet when used correctly and in balance.

How does focusing on minimally processed fats benefit your diet?

Minimally processed fats, such as high-quality olive oil or animal fats from pasture-raised animals, offer more nutritional benefits and fewer harmful chemicals than highly processed fats. These fats are less refined and retain more of their natural nutrients, providing better overall health support.

What is the benefit of using animal fats like lard or tallow in cooking?

Animal fats such as lard or tallow are ideal for high-heat cooking due to their stability and high smoke points. They help achieve a better sear on meats and offer rich, savory flavors. Additionally, they are relatively cheap, and using animal fats can be a cost-effective way to add depth of flavor to dishes.

What are 'passive' methods of incorporating animal fats into your cooking?

Passive methods involve using fats already present in meats or cooking products, such as rendering fat from bacon or chicken thighs. In this approach, fat is released during the cooking process without needing extra effort, making it an easy way to add animal fats to your diet while cooking dishes like soups, stews, and egg-based recipes.

What is the process of rendering animal fats at home, and why is it beneficial?

Rendering animal fats at home involves slowly cooking the fat from animal tissue, either in water or dry heat, to extract pure fat. This process can be done using pork fat, beef fat, or other animal fats. The rendered fat can be used for cooking, and it provides a cost-effective, flavorful fat source that can be used in a variety of dishes.