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I am on a low fat diet, what are the best oils that pack in flavor but, can be used sparingly. What suggestions for reducing fat in your cooking?

Fat and Flavor

Barton Seaver - Fat and Flavor

Recorded

This event was on September 29, 2022

Join Chef Barton Seaver to discuss the wide world of cooking and finishing oils (and butter, of course!). We’ll discuss strategies for making the most of this culinary staple and explore the world of options available to the home cook. As always, bring your questions!

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Question

Carolyn Davidson

I am on a low fat diet, what are the best oils that pack in flavor but, can be used sparingly. What suggestions for reducing fat in your cooking?

Answer

So, you know Carolyn something like this in terms of vinaigrets or sauces or you know something where it is so flavorful but not overwhelmingly. So it's it's so integrated and beautifulient in its flavor literally a couple of drops and oh, I mean you're there it's incredible. It's incredible with this would do to a steak a piece of grilled salmon, simply poached halibut and I'm talking literally a couple of drops and it's I mean, it does intense as is truffle if you will. So Carolyn this is these are both really good things. So I grew motto a g. Are you m a t o and you'll find various different sorts of citrus and some with herbs as well. So I recommend you go for that gold here.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.