Because they're dumb and think that eating fat = getting fat.
Because they're dumb and think that eating fat = getting fat.
I throw the fat cap in a hot pan before I do anything else. Render that shit down and cook the steak in it. Total game changer.
I throw the fat cap in a hot pan before I do anything else. Render that shit down and cook the steak in it. Total game changer.
Wise man.
Wise man.
Yep!
Yep!
Lol, are you going to mark it answered now?
Lol, are you going to mark it answered now?
I think only mods can flair like that
I think only mods can flair like that
Depends on the cut and the fat. Some of that stuff is just too thick. The fat cap on a vacuum sealed strip roast or rib roast is pretty ridiculous.
I tend to buy whole roasts and trim it myself so I have a little different perspective. I never trim a piece I buy ready for the grill.
Depends on the cut and the fat. Some of that stuff is just too thick. The fat cap on a vacuum sealed strip roast or rib roast is pretty ridiculous.
I tend to buy whole roasts and trim it myself so I have a little different perspective. I never trim a piece I buy ready for the grill.
The fat on lower quality meat tastes gross to me. But on high quality stuff it's dope. I only cut off a bit after I cook it if it's going to be just a straight mouthful of nothing but fat. The texture of straight fat makes me want to puke.
The fat on lower quality meat tastes gross to me. But on high quality stuff it's dope. I only cut off a bit after I cook it if it's going to be just a straight mouthful of nothing but fat. The texture of straight fat makes me want to puke.
Because they're retarded
Because they're retarded
Cook a tri-tip covered in fat over a super hot charcoal grill for the juiciest slices of steak you've had. The fat will melt on the coals and the flame will be about 3' high, but let the fat sizzle and it cooks the meat inside. Turn over once the fat is cooked on one side and do the other. Many butchers will trim the fat off a tri tip, but if you look around you can find a fat one, or just ask them to cut one with about 1/2-1" thick of fat all around.
Cook a tri-tip covered in fat over a super hot charcoal grill for the juiciest slices of steak you've had. The fat will melt on the coals and the flame will be about 3' high, but let the fat sizzle and it cooks the meat inside. Turn over once the fat is cooked on one side and do the other. Many butchers will trim the fat off a tri tip, but if you look around you can find a fat one, or just ask them to cut one with about 1/2-1" thick of fat all around.
Tri tips are good shit
Tri tips are good shit
I do sometimes cut the fat off meat I'm about to cook and toss it into my frying pan or griddle to provide a grease layer to cook the meat in. It's a better move than using olive oil or some other plant oil. It keep the meat from sticking on the surface and gives the meat a distinctly different after taste depending on what oil you would use instead. I also jar the leftover grease to add to soups in winter. Depending on the bones mass, I do the same with those as well.
I do sometimes cut the fat off meat I'm about to cook and toss it into my frying pan or griddle to provide a grease layer to cook the meat in. It's a better move than using olive oil or some other plant oil. It keep the meat from sticking on the surface and gives the meat a distinctly different after taste depending on what oil you would use instead. I also jar the leftover grease to add to soups in winter. Depending on the bones mass, I do the same with those as well.
Good ideas.
Good ideas.
Yea, put the bones in a ziplock bag and they should keep for a few months in the freezer until you need them. As for animal fat, get yourself a set of Pyrex ramekin bowls and save a few glass salsa jars. You pour the grease into the ramekin, let it cool briefly, and then pour the grease into the cleaned out salsa jar to store in your fridge. If you bake on a regular basis, just warm up the grease and use it instead of vegetable oil or shortening to the same amount. It really adds to the taste and smell, to say nothing of the money you save.
Yea, put the bones in a ziplock bag and they should keep for a few months in the freezer until you need them. As for animal fat, get yourself a set of Pyrex ramekin bowls and save a few glass salsa jars. You pour the grease into the ramekin, let it cool briefly, and then pour the grease into the cleaned out salsa jar to store in your fridge. If you bake on a regular basis, just warm up the grease and use it instead of vegetable oil or shortening to the same amount. It really adds to the taste and smell, to say nothing of the money you save.
Nice, thanks for more details. I save bacon fat already.
Nice, thanks for more details. I save bacon fat already.
If you grill at a high temperature the fat is flammable and can burn up the steak.
If you grill at a high temperature the fat is flammable and can burn up the steak.
Some people have brain damage.
Some people have brain damage.
To make less fatty or can cook the trims separately and make a gravy. When cooking on the grill or over high heat definitely want to keep the fat on.
To make less fatty or can cook the trims separately and make a gravy. When cooking on the grill or over high heat definitely want to keep the fat on.
Legit points
Legit points
Because they are retarded barbaric faggots who have no business making steaks or living in civilisation
Because they are retarded barbaric faggots who have no business making steaks or living in civilisation
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