You're (probably) using fat wrong

Thank you to Wondrium for sponsoring today's video! Sign up for your FREE trial to Wondrium here: http://ow.ly/hy5050KCrGE Fats add flavor to food in all sorts of ways - but they can also backfire. 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -de Roos KB (2006). How lipids influence flavor perception, in Shahidi F and Weenen H, Food Lipids: Chemistry, Flavor, and Texture 920, Washington, DC. https://pubs.acs.org/doi/10.1021/bk-2005-0920.ch012 -Forss, DA (1969). Role of lipids in flavors. J. Agric. Food Chem. 1969, 17, 4, 681–685. https://pubs.acs.org/doi/10.1021/jf60164a015 -Garcia-Oliveira P, Jimenez-Lopez C, Lourenço-Lopes C, Chamorro F, Pereira AG, Carrera-Casais A, Fraga-Corral M, Carpena M, Simal-Gandara J, Prieto MA. (2021) Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants 10(3):368. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7997466/ -Guichard E. Interaction of aroma compounds with food matrices. In: Parker J.K., Elmore J.S., Methven L., editors. Flavour Development, Analysis and Perception in Food and Beverages. WP Woodhead Publishing; Shaston, UK: Elsevier; Amsterdam: 2015. pp. 273–295. https://www.sciencedirect.com/science/article/pii/B9781782421030000138 -Jo C, and Ahn DU. (1999) Fat reduces volatiles production in oil emulsion system analyzed by purge and trap dynamic headspace/gas chromatography, J. Food Sci. 64, 641–643. http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/1999%20v.64/no.4/jfsv64n4p641-643ms4388%5B1%5D.pdf -Mallia S, Escher F & Schlichtherle-Cerny H. (2008) Aroma-active compounds of butter: a review. Eur Food Res Technol 226, 315–325. https://link.springer.com/article/10.1007/s00217-006-0555-y -Relkin P, Fabre M, Guichard E. (2004) Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions. J. Agric. Food Chem. 52, 20: 6257–6263. https://pubs.acs.org/doi/10.1021/jf049477a -Vilgis TA. (2013) Texture, taste and aroma: multi-scale materials and the gastrophysics of food. Flavour 2, 12. https://flavourjournal.biomedcentral.com/articles/10.1186/2044-7248-2-12 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀: -https://www.seriouseats.com/what-sets-fats-and-oils-apart-from-other-cooking-liquids -https://www.cooksillustrated.com/videos/3810-why-animal-fats-taste-so-good -https://www.youtube.com/watch?v=JdeYqR2YUR0 -https://www.bonappetit.com/story/cooking-with-fat 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -John Coupland, Professor of Food Science at Penn State University -Gary Reineccius, Professor Emeritus in the Department of Food Science and Nutrition at the University of Minnesota MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood