While health advocates are praising the ban, restuarant owners and chefs are grumbling- for they are the ones who now have to figure out how to keep flavor, texture, and appearance the same in their recipes without using trans fat. Switching to other fats will take endless hours of taste-testing and recipe-tweaking. While that can be fun to some extent, it can also be a pain in the butt.

“In City’s Trans Fat Ban, a Challenge Fit for a Chef” (NYT, 12.11.06)
One chef demonstrates a few standard recipes using Crisco, butter, lard, and coconut oil and learns one important thing: fried chicken tastes good any way you make it.

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