Retailers, consumers and prices
Does food have to be full of fat, sugar and salt to taste good?
“I haven’t touched butter in 10 years. You don’t need it,” said Pleau, uttering words that would make the late, great, butter-loving Julia Child roll over in her grave.
“I know there’s a slogan that says fat is flavor. Scientifically that’s not necessarily true.”
Pleau says fat is a flavor “transitioner”. For example, the fat in short ribs can enhance the flavors of a rich, bold wine by taking it to different parts of your mouth. On the other hand, he said, a mouthful of butter or olive oil would desensitize the palate.