Fat: Flavour Carrier and Texture Builder

Samin Nosrat's framework for fat treats it not as an ingredient but as a system — one that carries flavour, builds texture, controls heat transfer, and determines the entire sensory character of a dish based on which fat is chosen and how it is used. The distinction between fats used as a cooking medium and fats used as a flavouring agent is the key organising principle.

Fat functions simultaneously as: a flavour carrier (fat-soluble aromatic compounds dissolve in fat and are distributed throughout a dish), a texture builder (emulsified fat creates creaminess; solid fat creates flakiness; hot fat creates crispness), and a heat transfer medium (fat conducts heat evenly and reaches temperatures water cannot).

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