In article .com>,
Bobo Bonobo(R) > wrote:

> On Jul 28, 6:09 pm, Omelet > wrote:
> > In article >,
> > Blair P. Houghton > wrote:
> >
> >
> >
> > > Omelet > wrote:
> > > > Blair P. Houghton > wrote:
> > > >> If you don't want to taste those little ribbons of
> > > >> fat, don't waste money buying them and then cooking
> > > >> them out.
> >
> > > >Ooh, but them melting all over the beef spreads the flavor around!!!
> > > >Acts as internal basting. ;-d The flavor does not go away just 'cause
> > > >the fat melts.
> >
> > > I was kind of under the impression that beef was
> > > beef-flavored all the way through in the first place...
> >
> > > That much fat is overkill for spreading flavor. The cool
> > > ribbons provide a texture and a flavor pattern. Melted fat
> > > just coats your tongue and keeps it off the meat.
> >
> > > --Blair
> >
> > Fat can be cooked without melting it out of the ribbons.
> >
> > I cannot stand cold raw beef fat. It's just gross.
>
> I don't think it's gross, just unappealing in large slabs.
> >
> > Those rib eyes I did the other day were cool pink in the middle but the
> > fat was crispy on the outside and soft on the inside. Perfect!
> >
> I think that you both make good points. I like ribeyes significantly
> more done than loin cuts. I love crispy fat, and like to trim steaks
> to get crispy fat while avoiding big slabs of fat. Loin gets
> Pittsburghed. Rib gets cooked med rare, and I cut away the fat on the
> plate. I seldom buy rib, but that's a personal preference.
>
> > --
> > Peace, Om
>
> --Bryan

So do you ever eat raw beef?
--
Peace, Om

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