Duck oil, chicken oil and beef tallow: a little flavour for home

Salt, herbs and spices have their place. Cooking fat adds another part of the experience: it coats ingredients, contributes richness and affects how aromas are released as we eat. Food research shows that fat and aroma interact, though the effect depends on the particular food and aroma compounds. More fat does not simply mean more flavour. [1]

At home, the useful question is much simpler: what would make this dish taste the way you want it to? A spoonful of rendered fat can give an otherwise plain pan of rice or vegetables a savoury direction. The exact character varies with the fat, its preparation and the amount you use. Start small and let your own taste guide you.

If chicken rice is a familiar comfort in your home, this is an easy place to begin. Use a little chicken oil to gently cook sliced ginger and garlic, then stir in rinsed, drained rice before adding the cooking liquid required by your recipe. Keep the heat gentle enough that the garlic does not burn.

Serve with cooked chicken or tofu, cucumber and greens. You can use chicken broth for part of the cooking liquid if it suits the recipe, checking the seasoning first. This is an idea to adapt to your usual rice method, rather than a promise that every rice cooker or portion needs the same quantities.

Try duck oil when you want a simple tray of potatoes or carrots to feel a little more special. Dry the pieces, toss with just enough melted fat to lightly coat them, season, and spread them out in a suitable roasting tray. Leave space around the vegetables so they can roast rather than sit in a crowded, steaming pile.

Cook using your usual vegetable-roasting recipe, turning as needed. Finish with herbs or a squeeze of lemon. The pleasure is in the balance: a savoury coating, tender vegetables and a little freshness at the end. It can be a side dish for a shared Sunday table or part of an ordinary weeknight dinner.

Kitchen beef tallow belongs with savoury dishes. Try a little melted tallow with sliced mushrooms and onions, giving them room in the pan and time to cook before stirring everything together. Season to taste, then spoon over rice, toast or a baked potato.

It is also an option to explore with pan-fried potatoes or your favourite beef dish. A little can be enough; you are looking for a flavour you enjoy, rather than a heavy coating. Use the kitchen product for cooking and keep the skincare jars for external use.

You do not need a chef’s kitchen to use these jars. Start with a meal you already know, swap a small part of the fat you normally use, and notice the flavour. Cooking fats are still fats; choose the amount and type that fit your meal and dietary needs.

We do not give one universal smoke point for the whole series. Rendering, ingredients and cooking conditions can change how a fat behaves. Use controlled heat and avoid letting it smoke. Follow the current label for ingredients and storage, use a clean, dry utensil, and close the jar after use.

The best result might be very ordinary: rice you want a second spoonful of, vegetables everyone reaches for, or a supper that reminds you of home. Those are the details we like making room for.

Our duck oil, chicken oil and edible beef tallow each come in the same 200 ml kitchen jar at RM32.90. Choose for the flavour you want in your rice, vegetables or pan cooking, and check the current jar for its complete ingredients and care instructions.

Kitchen beef tallow and skincare tallow have different intended uses. Choose the edible kitchen product for cooking. To enquire about delivery in Malaysia, add your jars to the bag and share your destination; we confirm availability and delivery charges before payment.