pimg class=”alignright” title=”Duck Fat” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/duck_fat.jpg” alt=”duck fat” width=”320″ height=”213″ /While there is nothing wrong with throwing a big hunk of a title=”Homemade Cultured Butter ” href=”http://www.marksdailyapple.com/homemade-cultured-butter/” target=”_self”butter/a or a glug of a title=”Is All Olive Oil Created Equal?” href=”http://www.marksdailyapple.com/is-all-olive-oil-created-equal/” target=”_self”olive oil/a in a pan, these two fats are far from perfect when it comes to cooking. Butter burns easily, turning dark and bitter when the heat is too high for too long. To a lesser extent, the same goes for olive oil. a title=”Coconut Oil” href=”http://www.marksdailyapple.com/coconut-oil-health-benefits/” target=”_self”Coconut oil/a is a good alternative since it’s less sensitive to heat, but the coconut flavor is hard to mask and not every dish is enhanced by it. Even so, it’s not uncommon to reach for these three fats first while cooking, mostly out of habit, and overlook the most versatile fat of all: animal. (Yes, yes, I know, butter is technically animal fat.)/p
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