Graisse de bœuf

Sugar plus beef fat at 200C is the only way the edges get properly lacquered.

Saturated fat plus beef amino acids. The chip browns twice, once for each.

Baste it in its own render and the crust builds a layer at a time.

Smoking hot fat, cold batter. That steam lift is the entire pudding.

Smoking fat, cold batter, and no stirring after it goes in. The steam does the lifting.

Fry it until it collapses; the fat takes the sugar and gives back umami.

Isothiocyanate burns fast in fat and leaves before the beef does.

Shred and fry it in yesterday to make today edible.

Piperine dissolves straight in and coats every surface it touches.

Pungency that arrives through the nose is the correct reply to heavy fat.

Yeast glutamate over beef inosinate. Brush it on the roasting tin.

Two roasted bitters. Deglaze the tin with it and stop calling it gravy.

Iodine in beef fat under suet pastry. Victorian, and better than it sounds.

Roast pyrazines on both sides. A spoon in the gravy, not in the pudding.