Knowledge Base > Barton Seaver - Fat and Flavor

Fat and Flavor

Barton Seaver - Fat and Flavor

This event was on Thursday, September 29, 2022 at 11:00 am Pacific, 2:00 pm Eastern

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 exp… Read More.



How healthy is it to add any kind of raw fat/ oil at the completion of a dish?

— Nayana Sen Gupta


A very healthy depending on what the oil is if you're talking about these polyunsaturated fats like olive oil avocado oil agromatos pressed Walnut oils Etc. I think that in fact you might actually be in sort of. Overarching being able to increase the flight the nutrition profile of a dish simply by when you finish a dish with a little bit of oil over the top at the end you're getting so much flavor out of it. Right? I mean you're getting all of its aspects bloomed from the heat of the food man. And what does that allow you to do? Well, I think it allows you to use maybe a little less oil in the whole preparation of the dish. So in that way sort of less is more and this is the same way that I think about black pepper. I like to use black pepper at the very end of a dish freshly cracked from a you know, toasted Peppercorns in a grinder rather than pre-ground stuff at the beginning of a meal at the beginning of the preparation this way just sort of you get more of it by using less. So, there you go.
Barton Seaver

Barton Seaver

Chef, Educator, Author