- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
2
Posted on 1/14/15 at 11:18 am to Patrick_Bateman
Tomahawk
Cowboy
It appears the length of the bone is the difference?
Cowboy
It appears the length of the bone is the difference?
Posted on 1/14/15 at 11:20 am to Count Chocula
quote:
It appears the length of the bone is the difference?
TWSS
Posted on 1/14/15 at 11:21 am to LSUTygerFan
The urge to post that was strong, but I resisted.
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 1/14/15 at 11:53 am to BoogaBear
Yeah, it really makes no sense how bone proximity to grilled meat would add any flavor. If anything, it takes away because the meat next to the bone can't be seared.
Posted on 1/14/15 at 11:56 am to Broke
You also had to be coached on raising a dog. Your man card is up for further examination
Posted on 1/14/15 at 1:52 pm to Caplewood
quote:
You also had to be coached on raising a dog.
I've never owned a dog but I've eaten a lot of ribeyes
Posted on 1/14/15 at 2:03 pm to Broke
Wow this board is getting more OTish by the day. One day praising and fondling over the trendy "reverse sear", and the next chastising over a bone in steak.
Posted on 1/14/15 at 2:06 pm to Broke
Why is any cut of meat served with a bone? Any piece can be deboned, yes?
Posted on 1/14/15 at 2:17 pm to Broke
That's racist
Posted on 1/14/15 at 2:42 pm to Broke
I prefer bone-in steaks, meats, poultry etc...
Posted on 1/14/15 at 6:04 pm to Patrick_Bateman
Posted on 1/14/15 at 7:45 pm to misterc
quote:
Thats it
ive got two dogs like that. talk about some strong personalities.
Posted on 1/14/15 at 8:59 pm to BoogaBear
Yep. The Food Lab has also debunked the bone-adds-flavor myth.
LINK
quote:
I cooked four identical roasts. The first was cooked with the bone on. For the second, I removed the bone, but tied it back against the meat while cooking. For the third, I removed the bone, and tied it back to the meat with an intervening piece of impermeable heavy-duty aluminum foil. The fourth was cooked completely without the bone.
Tasted side-by-side, the first three were completely indistinguishable from each other. The fourth, on the other hand, was a little tougher in the region where the bone used to be.
What does this indicate? Well, first off, it means the flavor exchange theory is completely bunk—the completely intact piece of meat tasted exactly the same as the one with the intervening aluminum foil. But it also means that the bone does serve at least one important function: it insulates the meat, slowing its cooking, and providing less surface area to lose moisture.
LINK
Posted on 1/14/15 at 9:27 pm to Broke
I prefer bone in...
Posted on 1/14/15 at 11:52 pm to kizomich
The bone makes it easier to drop in and take out of boiling water
Posted on 1/15/15 at 7:28 am to Count Chocula
quote:
I might need a bigger microwave.
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.
Posted on 1/15/15 at 10:20 am to LSUBoo
quote:Or a round one instead of square...
I might need a bigger microwave.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News