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re: I don't understand the tomahawk ribeye?
Posted on 1/14/15 at 11:48 am to jbgleason
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
3
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 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 1/15/15 at 4:36 pm to BoogaBear
quote:
But bones contribute no significant flavor to meats cooked by dry cooking methods such as grilling, low and slow barbecue, oven roasting, or frying
As someone who cooked pork shoulders in competitions for 15 years, I am going to go ahead and disagree with this. I am relying on my own personal experience as opposed to what I read.
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