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re: I don't understand the tomahawk ribeye?
Posted on 1/14/15 at 8:55 am to Broke
Posted on 1/14/15 at 8:55 am to Broke
According to my professional chef buddy (and this guy absolutely knows of what he speaks) the bone adds flavor to the meat close to it when cooked. He explained in scientific detail what occurs when the heat is applied and I just stared into my drink realizing I shouldn't have slept through High School science class. Never the less, I believe what he says.
That certainly accounts for the bone-in cut but as for the excess hanging off the end... Unless you are going to Cave Man it and use it as a handle to pick up your food, I don't see the point.
That certainly accounts for the bone-in cut but as for the excess hanging off the end... Unless you are going to Cave Man it and use it as a handle to pick up your food, I don't see the point.
3
Posted on 1/14/15 at 9:10 am to jbgleason
quote:
I just stared into my drink realizing I shouldn't have slept through High School science class.
I don't really get it either, though the one time I had one in a restaurant, it looked really cool when they presented it at the table.
Posted on 1/14/15 at 11:48 am to jbgleason
Well your Chef buddy should have also paid more attention.
LINK
quote:
In wet cooking methods, such as braising and in slow cookers, where the meat is submerged and simmered for hours in liquid, the marrow can dissolve and can have a major impact on the flavor of the liquid and the meat. Braising liquids are often made with wine and/or water, both solvents that help pull out the marrow. Marrow is a major reason ossobuco, braised veal shanks, is such a wonderful treat (although gelatinized collagen is also important). This is where the idea that bones add flavor to meat began.
But bones contribute no significant flavor to meats cooked by dry cooking methods such as grilling, low and slow barbecue, oven roasting, or frying
LINK
Posted on 1/15/15 at 10:01 am to jbgleason
quote:
bone adds flavor to the meat close to it when cooked.
How is this not common knowledge? I would think that those who post here a lot and tout themselves as knowledgeable foodies would be well aware of this.
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