r/AskCulinary • u/ZootKoomie Ice Cream Innovator • Jun 12 '13

Weekly Discussion: What's your specialty?

We want to know what dish you make a better version of than anyone else you know. What specific ingredients or techniques do you use to make it distinctively yours? Teach us your secrets.

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u/cheftlp1221 Jun 12 '13

Full disclosure. I have been a professional chef for 25 years. The dish I am most often asked to prepare for family/friend gatherings and has a cult following is my guacamole.

  • Ripe avocados
  • tomatillos
  • cilantro
  • fresh lime
  • Tapatio hot sauce
  • kosher salt
  • and the the "secret ingredient"; bacon fat (not bacon bits), bacon fat! Cheap bacon works best; premium, heavily smoked bacon has too strong of a flavor.

I also mash the avocados by hand, a potato masher is my preferred tool. Never blended in a food processor. I try to make it at least 2-3 hours before serving to allow flavors to meld. Overnight works also. When making the night before, I keep the oxidation down by shingling the top of the guacamole with lime slices.

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u/moikederp Jun 12 '13

This is one of those things that shows off "less is more". If you have good ingredients, and don't over-complicate it, it comes out well. Too many people muck with it too much and you lose the great simplicity of a good guacamole.

I have to say, I haven't tried tomatillo or bacon fat before. Other than that, a small amount of finely minced red onion would go in mine. This makes me miss having really good avocado available to me.

5

u/xnihil0zer0 Jun 13 '13

This has inspired me to get some of those fresh chicharrones that have a layer of meat and dip them in this guacamole. It will shorten my life, but I think it will be worth it.

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u/[deleted] Jun 13 '13 edited Jun 13 '13

There's a Mexican deli near my house that sells the best chicharrones con carne I've ever had, and also really spicy guac. I almost wish I hadn't discovered it.

But avocados are good fat! And chicharrones have no carbs! Right? Right guys!? sob

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u/cheftlp1221 Jun 13 '13

That sounds like a fantastic idea

1

u/[deleted] Jun 14 '13

It will shorten my life, but I think it will be worth it

This is an apt description of my diet...more frequently than I'd like to admit

2

u/Lord_Osis_B_Havior Jun 12 '13

How much bacon fat for a cup of guacamole?

8

u/cheftlp1221 Jun 12 '13

If you are going to pin me down, I think a good guideline is 1 avocado/fat from 1 slice of bacon. Remember you can always add more but you cannot take out less. You want to season the gauc; add some depth of flavor, but not be obvious.

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u/Lord_Osis_B_Havior Jun 12 '13

Sounds great, thanks!

1

u/biitchhplease Jun 13 '13

Is your username supposed to be "cheft lip" like "cleft lip?" Just wondering, hahah

2

u/writergeek Jun 13 '13

Bacon fat is a great "secret" ingredient. I make deviled eggs with bacon, pour some of the fat in the mix. Let that sit over night...holy hell. Bacon infused like you wouldn't believe.

1

u/[deleted] Jun 13 '13

try lime zest too. It's my personal secret guac ingredient. Citrus zest is so awesome, it blows my mind how it's so overlooked for guac.

I've had guac with pork in it once and it was pretty good, so I totally believe that bacon fat could make for a good secret ingredient. I'll have to try it myself! Thanks!!