/ck/ - Food & Cooking

[Anonymous No.6212143]

I dont know who pisses me off more, the people who trim fat before they even cook thier steak or the ones who leave chunks of fat on the plate after eating.

Fat is not bad for you and its not "gross".
You are literally throwing away the best part of the steak.

[Anonymous No.6212145]

It's chewy, greasy, and not very pleasant to eat by itself

Sounds pretty gross

[Anonymous No.6212147]

>>6212145
/thread

[Anonymous No.6212148]

You are a retard if you think chewing on pure fat is any good. Why do you think marbling is prized so highly?

[Anonymous No.6212150]

>buying shit tier meat

[Anonymous No.6212152]

>>6212145
>>6212147
>>6212148

Squeamish little candyassgots.

[Anonymous No.6212153]

>>6212150
The OP pic is not much of a steak but any good steak should have a fat rind and that rind should be eaten.

[Anonymous No.6212154]

>>6212152
You eat pads of butter just for fun, don't you?

[Anonymous No.6212156]

>>6212154
Protip , fat does not make you fat.

[Anonymous No.6212158]

>>6212156
you're literally the only person talking about eating fat and becoming fat. it just doesn't taste good to eat a hunk of fat you disgusting fuck.

[Anonymous No.6212159]

I've trimmed before cooking and I've also tried not trimming at all.

Conclusion: cook the steak with all the fat on it and eat the whole steak.

[Anonymous No.6212161]

>>6212156
It does. Yes I know that as long as your calorie intake is measured you won't gain weight but eating fat is the easiest way to run a calorie surplus. 1/2 a cup of olive oil is a 1000 kcals. That's only a few tablespoons for each meal. You know how many "carbs" you'd need to eat in the form of potatoes for 1000 kcals. 3lb. 3lb of potatoes = 1/2 a cup of olive oil.

This is all disregarding the fact that saturated fats cause more problems than just making you fat.

[Anonymous No.6212162]

>>6212161
#rekt

[Anonymous No.6212168]

If the fat on your steaks is chewy and unappealing you're not cooking it enough. Pick the steak up with some tongs and press the side of it directly against the grill/pan for a bit until it starts to render if you have to

[Anonymous No.6212174]

>>6212162
It's almost like people can't hold two thoughts in their head at the same time. In the 90s it was OMG fat is like, so bad for you, let me have this sugar laden yogurt and coke instead! Now the atkinians are back with their stupid bullshit about eat at much fat and protein as you like just don't eat carbs XD. Is it really that hard to know what food is good for you and what isn't? That both added fat and added sugar will lead to problems when unchecked.

[Anonymous No.6212199]

>>6212174
But then the fad diets don't make money, anon.

Logic doesn't sell.

[Anonymous No.6212203]

>>6212161
But stringing out 1000kcal worth of either olive oil or potatoes over the course of the day is pretty normal. At least it is for the non-obese.
No one sits and eats 8tbsp of olive oil or 3lbs/1⅓kg of potatoes in one go, I don't think. Not even obese lardos.

For example, I might have 1tbsp each of butter (or cream cheese) and jam on toast at breakfast and some coffee melange then pasta with tomato sauce at lunch and steak with potatoes, crisped mushrooms and saurkraut then a salad with vinaigrette after. And a beer.
Perhaps a sweet for dessert, if at all. No fucks given about fat content or carb content or anything because my serving sizes aren't excessive.
That breakfast is about 500kcal, the lunch about 600-700 and the dinner about 1000. That's 2200-2500 kcal and doesn't shy away from fat nor carbs.

Neither fat nor carbohydrates make people fat, though they can. Overeating and inactivity make people fat. Fats are easier to overeat than carbs are, yes, but that hardly means that the fat is what makes people obese. Lacking the concept of moderation makes people fat.
There is no French paradox (not that you brought it up, but a lot of people in fat v carbs arguments do) because the French and their neighbouring cultures (such as mine) tend to eat fats and all things in moderation.

[Anonymous No.6212216]

im not one to care if the fat is going to make you fat or what, but honestly i trim some of the fat off cause who wants a mouthfull of fat anyway? its supposed to add flavor to the steak. its like seasoning with shoyu or drinking out of the bottle. why do you this marbled steaks like wagyu are so prized? its balance and flavor

[Anonymous No.6212218]

>>6212216
those are fucking marbled filet's btw

[Anonymous No.6212221]

>>6212203
My diet is similar to your's but with a heavier breakfast and lighter lunch. Like you I don't cut out anything but I'm satisfied with smaller portions. The only conscious dietary decision I make all day is eating nuts and fruits instead of sweets for a snack.

However, people with good portion control are never the people with weight problems. People who eat large portions are more likely to get fat eating fats and added sugar than eating carbs and veggies. Eating 1000 kcals of fat is way easier that anything else. And you only need to go over by 3tbsp per day to have a 400 kcal surplus. That's a lot easier than eating 1lb of potatoes without noticing..

[Anonymous No.6212232]

I trim it off solely because I can use it for other cooking.

[Anonymous No.6212233]

>>6212216
With few exceptions, as a kid, I hated non-dairy animal fats. They were just unpleasant to me then.
My parents would cook a steak or pork chop, stew some fatty pork, beef or lamb, roast a chicken, duck, joint of gammon or lamb's leg (Easter was my bane as a kid because of how fatty lamb tends to be) or serve up some fatty deli meats at lunch with bread, cheese and salads and I would try my best to remove as much of the fat as possible because I simply detested its taste and mouthfeel.
It was simply sinful what I did to some of those meals. For example, I would do my best to surgically remove the fat parts from a roasted porkbelly roll and eat the meat only or rip the skin off of chicken before tucking in or, worst of all, pull the fat away from prosciutto or poke holes of fat out of my slices of Swiss bologna before putting the meat on my bread.

Don't know what changed but I enjoy them quite a bit now and don't remove fat anymore.

Do you feel the same way today as I did then?

[Anonymous No.6212235]

>>6212143
>the best part of the steak

that's why we just order fat
well done
with extra ketchup at our table, please

[Anonymous No.6212236]

I do not eat steak often but whenever i have the fat was chewy or oily when biting into it. It feels almost barbaric to eat that shit. So i cut it1 off and enjoy food how i like to eat it my way. Sorry i dont eat it how you enjoy eating it like a massive faggot op.

[Anonymous No.6212252]

>>6212221
>fruits, veg, nuts
That's why I overestimated my daily kcal intake by a few hundred. It's because I tend to snack on fruits and veg as well as, more rarely, on nuts or dairy. Occasionally, I'll pop some popcorn, which is my favourite salty snack food.

If I do have sweeties, I'll have maybe one or two pieces and be done with it.
I don't think http://www.halter-bonbons.ch/ or http://www.cavendish-harvey.de/ are common in the English-speaking world (though I find them every now and again at some stores here in the US and, when I do, I buy the lot), but I'll have a piece or two of one of those every now and again and be done with it. One piece is only about 15-20kcal. I don't deny myself sweeties or ice cream or crisps, either, just have them every now and again rather than as a regular part of my diet.
America makes this a bit difficult, I must admit! You guys (again, assuming you're American) have the best mass-produced salty snacks in the whole fucking world. Your mass-produced candies, however, are dogshit, sorry.

[Anonymous No.6212260]

>>6212233
nah, i actually like roast beef and lamb chops. i just think there should be a proportion of meat and fat. some butchers kind of a lot on and leave it up to the customer as to how much to remove. i dont think all of it should be removed though

[Anonymous No.6212265]

>>6212143
You know the fat's just there to give the meat extra flavor.

You can pretty much take the fats out first, render the oil out. And instead of using, for example, butter, you can use cow fat.

You get the same flavoring without having to chew the freaking fat like a barbarian.

[Anonymous No.6212269]

>>6212260
Yeah, I love fat now. When I call the butcher to ask him to hold a cut of something for me, I also ask him if he'll give me any organised fat scraps (like lamb, pork, beef etc in their own containers rather than all mixed together) and he doesn't mind doing it and hands it off to me gratis with my meat. He even runs them through the mincer for me.
I make my own lamb's tallow, beef tallow and lard, only about a half cup or so of each at a time, and use them for the next six months.
Back then, though... the very idea disgusted me entirely.

[Anonymous No.6212274]

>>6212252
I do live in america but have no loyalty towards American sweets. My go to chocolate is the $1 Ikea dark chocolate. It's better than all but the premium sweets available here.

Also, I love having something sweet after dinner and snacking on sweets during the day kind of dulls that experience a bit. Fruits and nuts (I've never snacked on veggies their usually part of dinner) take care of the need to munch and can be quite tasty.

[Anonymous No.6212275]

>>6212265
Depends on how you process the fat. I'm >>6212269
Fat rendered in certain ways will have little, if any at all, flavour. I make a dish of lamb meatballs stewed in a spiced tomato sauce with zucchine and aubergines and use white tallow to cook it but pats of flavoursome dark tallow to finish it off, like how one might add pats of butter when serving grits.

[Anonymous No.6212277]

>>6212274
No veggie snacks at all? Oh well. I think they keep me regular or something. I'll graze on some baby-cut carrots or sticks of celery or some radishes or something every now and again. Or cucumber pickles. I eat a metric fucktonne of pickles.

[Anonymous No.6212279]

>>6212143
>im op im a fag

[Anonymous No.6212374]

>>6212235

Goddamnit, Lindsay.

[Anonymous No.6212410]

>>6212265
This, though if I get a steak with lumps of fat I'll probably cut small chunks off and eat it with mouthfuls of the meat like seasoning.

[Anonymous No.6212446]

>Implying I throw it away
>Implying I don't render it into a cooking oil

Get on my level OP

[Anonymous No.6212542]

>>6212446
I'm on your level. See >>6212269
Let's get together and go bowling.

[Anonymous No.6212544]

>>6212143
>Fat is not bad for you
Ok, enjoy being a fat fuck

[Anonymous No.6212563]

>liking the texture of animal fat
I bet you consume your cum as well, OP.

[Anonymous No.6212566]

>Fat is not bad for you

That's saturated fat in your pic though, which is bad for you

[Anonymous No.6212606]

>>6212566
>>6212544
>>6212143
You're all fucking retarded.

Cook with the fat. Trim it after cooking (or leave it on your lmao 1pl8). Chewing unrendered fat is fucking gross, and cooking without it is pointless.

[Anonymous No.6212610]

>>6212168
>not cooking it enough
confirmed for "well done" retard

[Anonymous No.6212618]

>>6212566
>>6212544
/ck/ sure is full of uneducated kids today.

[Anonymous No.6212619]

fucking amerifats

[Anonymous No.6212623]

>>6212619
Yeah, ok

[Anonymous No.6212646]

>>6212152
Please don't be one of those assholes that chokes down crappy stuff just to say you have "refined taste"

[Anonymous No.6212655]

>not gonna eat it
>shit is going into the trash anyway

I trim most of the fat

[Anonymous No.6212682]

>>6212623
>Look at the five fattest countries!
>Lets ignore that the article was only about Europe

[Anonymous No.6212690]

>>6212682
>italy that low
that surprises me actually

>the UK only 4 spots behind america
That also surprises me

[Anonymous No.6212696]

If fat doesn't make you fat, why call it fat?

[Anonymous No.6212698]

>>6212156
I'd love to know where this urban myth originated.

[Anonymous No.6212709]

>>6212690
High fashion in Italy, can't be fat

[Anonymous No.6212711]

>>6212696
>if sugar doesn't make you sugar, why call it sugar?
>if cock doesn't make you cock, why call it that?

[Anonymous No.6212731]

Sorry, but I get my fats almost exclusively from virgin olive oil. Meat fat is disgusting and nutritionally inferior

[Anonymous No.6212741]

>>6212143
I normally eat it, but at times it's so difficult to chew that I just don't bother with some of it.

[Anonymous No.6212846]

>>6212731
roflmao
So using highly processed polyunsaturated fats is better for you than unprocessed animal fat? That literally made me laugh out loud.

[Anonymous No.6212894]

>>6212690
Italian Americans are fat as all fuck, like the Arabs they actually are (14 of the 16 countries traditionally considered to be 'the Middle East' have a much, much stronger epidemiology of obesity than Italy does).

Italians are not generally anywhere near as fat as the Arab-descended Italian-Americans tend to be.
I am guessing you are only familiar with Italian Americans.

[Anonymous No.6212927]

>>6212846

>highly processed
>virgin olive oil

>polyunsaturated fat
>not healthier than saturated fat

appeal to nature all you want, heart attack patient

[Anonymous No.6212951]

>please get heart disease with me
>I don't want to be alone
>pleeeease

Fuck off, OP.

[Anonymous No.6212958]

>>6212143
I'll eat my steak that I paid for however the goddamn hell I want you nosy little busybody. Mind your own fucking business. And if you love fat so goddamn much why don't you get a liposuction and put the output hose in your fatass mouth.

[Anonymous No.6213001]

>>6212927
Enjoy sterility vegan fag

[Anonymous No.6213007]

>>6212927
Saturated fats are essential components of cell membranes. Excessive consumption is toxic, but so is excessive consumption of polyunsaturated fat or water for that matter. Acquiring some through diet reduces the burden of endogenous synthesis and is healthy.

[Anonymous No.6213020]

>>6213007

What do you consider "some"? All foods have some amount of saturated fat, the goal is to eat as little as possible because the more you eat, the higher your risk of heart disease and certain cancers climbs

[Anonymous No.6213026]

>>6213020
http://en.wikipedia.org/wiki/Blue_Zone#Zones
http://en.wikipedia.org/wiki/French_paradox

Lots of saturated fats. Very long, healthy lives. Low occurrence of cancers and heart disease. Why do they get to eat piggy meats and butter and live such long and healthy lives?

[Anonymous No.6213064]

>>6213026

>Blue Zones

What was your link to saturated fat here? It says a common theme is a mainly vegetarian diet that incorporates legumes. Pic related, it's what the traditional Okinawa diet looked like, very low in fat

>French Paradox

The French also love smoking and refined carbohydrates (sugar and baguettes). The French Paradox comes from two issues; the fact that the French often misreport their autopsy data and the fact that there's a time lag between their shift towards a fattier diet and the result of higher heart disease mortality rates

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1115846/

But anyway, back to what we're actually talking about. Here's what the National Academies of Science say about saturated fat

http://www.nap.edu/openbook.php?record_id=10490&page=422

>Saturated fatty acids are synthesized by the body to provide an adequate level needed for their physiological and structural functions
>A UL is not set for saturated fatty acids because any incremental increase in saturated fatty acid intake increases CHD risk.

So logically it would make sense to attempt to eat less saturated fat. In the context of this thread, that means at least cutting the fat off your steak

[Anonymous No.6213070]

>>6213064
Sardegna. Lots and lots and lots of lard and pork.

[Anonymous No.6213088]

>>6213070

http://www.bluezones.com/2014/03/sardinia-exploration-backgrounds/

According to the blue zone website, they have higher rates of a "longevity gene" and eat a mediterranean diet, which is mostly whole grains, legumes, and vegetables.

http://www.ibtimes.com/sardinias-secret-longevity-genetics-diet-lifestyle-754380

According to this article, many of them eat meat once or twice a week and they keep it lean, filling up mainly on vegetables.

Even if we pretend they ate nothing but bacon and drank nothing but melted butter and cream, why would you look at the anecdotal exception to the rule rather than testable, scientifically verified reality? Science says don't scarf down a big strip of beef fat

[Anonymous No.6213118]

>>6213088
i'll scarf it down anyway and get the pump to turn that shit into mass
gotta eat big to get big

[Anonymous No.6213149]

>>6213020
>the goal is to eat as little as possible because the more you eat, the higher your risk of heart disease and certain cancers climbs

The pieces of literature reporting such a thing are riddled with methodological errors and confounds. The more important concept, and current scientific consensus, is the ratio between various fatty acids, not overt consumption level.

[Anonymous No.6213202]

>>6212143
You should sear the steak with the vat on, remove the fat and while the steak is resting, you cut up the fat and fry the pieces. It's like bacon bits, but made from beef.

[Anonymous No.6213223]

>>6212161
>comparing meat fat to oil
Hooooooly shit shut up.

[Anonymous No.6213498]

>>6213223
Meat oil is better for you anon.
Google "back to the lard".

[Anonymous No.6213560]

>>6212161
carbs are the real fat makers. simple stuff always is easier to intake and hold onto.

having fat also does indeed make you fat by virtue of having fat.

[Anonymous No.6213586]

On steaks, you want marbling which is intramuscular fat. The fat you see on the outside, the "rind" is subcutaneous fat. That fat you can trim off because it just turns into gristle.

On the other hand, I leave the fat cap on when I make roasts because I cook tri-tip loin with the fat up and bard the rest with bacon so the rendered fat keeps the meat moist.

[Anonymous No.6213625]

No point in cutting it off as the fat is great to cook in, add some butter and oil and brown that shit. Eat it and if you don't like it then stop sucking dick.

[Anonymous No.6213640]

>>6213625

I trim off the fat and put it back in the pan with the meat. You can still cook with it, but it doesn't have to be attached to the steak when you plate it.

[Anonymous No.6213693]

Are you guys all confusing fat with gristle?
How could anyone not like a nice chunk of fat?
I do not understand.

[Punky Brewster !GRG1IWogTk No.6213901]

>>6212156
i used to think eating chicken wings would make you grow wings

[Anonymous No.6213915]

>>6212143
>Not everyone likes what I like bawwww
Grow up.

[Anonymous No.6213944]

>Anonymous 02/07/15(Sat)21:38:48 No.6213915▶
>File: 1415513828826.png (339 KB, 823x549)
>339 KB
> >>6212143 (OP)
> >Not everyone likes what I like bawwww
> Grow up.

You're an immature child who can't take criticism. Grow up and then kill yourself faggot

[Anonymous No.6213953]

>>6213944
I know you are, I said you are, but what am I

[Anonymous No.6213954]

>>6212203
>But stringing out 1000kcal worth of either olive oil or potatoes over the course of the day is pretty normal.

>3 lbs of potatoes
>normal

who even eats 3 lbs of anything during the day?

[Anonymous No.6213976]

>>6213954
i eat 3 lbs of your mom's pussy during the day

[Anonymous No.6213997]

>>6213954
Lots of people, actually. The average Burmese, for example, eats about 2lbs of rice daily along with another 2lbs of other grains or pulses, as well.
It's been estimated that at the height of the famine, the average Irish ate about 5lbs of potatoes daily.

[Anonymous No.6214002]

>>6213997
this guy knows whats up. if you're working in the fields all day burning a thousand calories, its easy as fuck to eat 3 pounds of anything.

especially if its famine mode, i bet no one cared about becoming fat from over eating. if the food was there, you ate it.

you can obviously tell that guy is some office worker who can get away with eating a salad at lunch without feeling dead by 2 pm.

anyone who actually works for a living needs to eat a lot.

[Anonymous No.6214011]

>>6212143
Taste of steak fat is good
Texture not so much

I have a weak gag reflex for the fat of meats i like the flavor but it ruins the meal when i almost throw up.

[Anonymous No.6214019]

>>6214002
The problem is that modern Westerners tend to eat the same sorts of meals their fieldworking ancestors ate, which absolutely does cause obesity due to our currently sedentary lifestyle.

Since we no longer need to be anywhere near as active as our forebears were, we also no longer need to eat anywhere near as many calories as they did.

Eat fats. Eat carbs. But have both in moderation, especially of you lack the luxury of free time for rigorous activity.

[Anonymous No.6214026]

its the worst part of the steak when it's a giant fucking chunk like that

I always cut it off before I cook it.

[Anonymous No.6214033]

I dont like the texture and mouthfeel at all.

its not just with fat, but i could be eating something different and if i encounter a texture i wasnt expecting, i almost gag.

[Anonymous No.6214046]

>>6212143
I'm with you OP. Love some steak fat

[Anonymous No.6214082]

>>6212143
Now hold on just a cotton pickin' minute here. I love marbled steak, I eat all kinds of fat: bacon fat, lamb fat.. sometimes even steak fat.

What I wont do though is eat HUGE lumps of steak fat and I will leave it on my plate. What am I going to do with it, shove it up my ass? Eating something just because it's there or for the sake of it is just fucking stupid.

[Anonymous No.6214485]

>>6213149

>The pieces of literature reporting such a thing are riddled with methodological errors and confounds

Well the world's experts disagree

>The more important concept, and current scientific consensus, is the ratio between various fatty acids, not overt consumption level.

Where'd you hear that? As the link I gave said, any increase in saturated fat intake raises CHD risk. Individual organizations give recommendations such as "less than 10% of energy," "less than 7% of energy," or simply "as low as possible." No overt amount is given because people require different amounts of calories in a day. The goal is to eat as little saturated fat as possible.

[Anonymous No.6214847]

>>6214082
>>6214033
>>6214026
>>6214011
See
>>6213202
>You should sear the steak with the vat on, remove the fat and while the steak is resting, you cut up the fat and fry the pieces. It's like bacon bits, but made from beef.

Fucking crispy beef bits, fuck yeah.

[Anonymous No.6214896]

>>6212143

I cook with the fat on the steak, but i remove it before eating, the texture is disgusting.

[Anonymous No.6215059]

All you picky eater types that hate fat are ruining the meat supply.
You're the reason that bacon is so lean now.
No one would have ever embraced that shitty grass fed beef shit if not for you autismal idiots.

[Anonymous No.6215170]

>>6215059
>hurr why should cows eat what they are adapted to eat

[Anonymous No.6215508]

>>6212143
Pure chunks of fat are gross, sorry kid

[Anonymous No.6216024]

>>6212682
mexico is the fattest country on earth now idiot, quit using info from 5 years ago.

[Anonymous No.6216097]

>>6216024
Mexico is not now nor has it ever been the fattest country on earth. Nauru is. America was never the fattest country, either. It's always been Nauru. Neither the US nor Mexico nor any countries that actually matter are even in the top 10. All the top 10 fattest countries are Nauru and its neighbour states.
IIRC, 95% of Nauruans are fatty fatty fat fats.

[Anonymous No.6216466]

I grew up to appreciate a chunk of fat on a nicely seasoned, well cooked steak. I find that the fat delivers a special saltiness and often captures the flavors of whatever extraneous seasonings were used.

I think the people with the "texture" issues have never had a properly cooked slice of fat before. The texture is quite firm, and can be crisp. Whereas with undercooked or other extra fatty cuts of meats (pork belly, prime rib) the fat can be a bit more slimy and chewy.
I think the "health" argument is an absolutely moot concern. People don't die from eating animal fat, they die from an accumulation of bad diet, poor exercise choices, and a sedentary lifestyle habit (y'know, like spending more than two hours on 4chan everyday).

[Anonymous No.6216620]

>>6215170
Because grass does not make them sickly fatty that's why.
I don't care about the cow , I want well marbled meat and grass fed has shit for marbleing.

[Anonymous No.6217022]

>>6212152
marbled meat isn't normal-your animal is sick
you'd know if you ever hunted or had grass fed free range wtvr

[Anonymous No.6218071]

>>6217022
I
Don't
Care
About the health of the cow. I care about tasty fatty flesh.
Work on your reading comprehension.

[Anonymous No.6218080]

>>6212610
I'm not sure if you're trolling or a retard. The reason that there's a specific art to cooking steaks is that you're trying to combine a high degree of browning to the exterior of the meat while not cooking it through. Otherwise you could just cook it in a non-stick fry pan.

[Anonymous No.6218096]

>>6218080
>high degree of browning to the exterior


I am so sick of this "crust" fad.
A little is ok but this has gotten out of hand.

[Anonymous No.6218110]

>>6218096
Seriously dude? "I'm so sick of this browning meat fad. Maillard XD!!! Back to Reddit" Please, please. please kill yourself

[Anonymous No.6218122]

>>6218110
Browning is one thing, any way you cook a steak is going to get some browning going .
I am talking about going out of your way to really brown it till a crust forms.
That is what the anon was talking about.
A no stick pan will brown a steak just fine.

[Anonymous No.6218127]

>>6212374
my thoughts exactly, shaking my head in disappointment.

[Anonymous No.6218139]

>>6218096

nigga what

he was referring to the mailard reaction which increases umami taste in foods you shitlord

not everyone thinks in 'food fads', some people on here actually cook and don't just spend their day eating fast food and shitposting

[Meat Minimalist !!QlEfxPKY65n No.6218147]

>>6218122

But muh cast iron! They don't make it like they used to! Also something about poison gas.

Nothing brings out the insufferable aspies like a discussion about STEAK, the most magnificent, patrician food ever created by god (who is imaginary). Every time I see a pleb ruining the priceless unique artwork that is a pre-cut piece of meat fished from a refrigerated case at the nearest convenient grocery store by preparing it in a way that isn't neckbeard approved, god (who is imaginary) kills a kitten (are you some kind of pansy? kittens are weak and if they can't fight back they deserve to die).

[Anonymous No.6218153]

>>6218139
>umami

hoboy here we go

[Anonymous No.6218166]

>>6218122
>A no stick pan will brown a steak just fine.

I guess that depends on what you mean by a "just fine" amount of browning. If you don't mind the steak being well done then I agree with you but most people don't want their steaks cooked through to the extant that you would to get that amount browning on low heat. If you want a rare steak and don't care about getting a significant amount of browning at all than I'd also agree. You can just eat it raw if you really want. Cooking steaks over very high heat to ensure they get a lot of browning while leaving the center rare is hardly a faddish thing, every single steakhouse has cooked their steaks in such a way to achieve this since forever.

[Anonymous No.6218169]

>>6212143

I cut the rind off before cooking meat sous-vide because it doesn't get properly rendered in the sous-vide cooker. I could balance the steak up on it's side with the rind against the pan when finishing it, but then that would risk over cooking the steak, ruining the benefit of sous-vide.

[Anonymous No.6218170]

>>6218139
Any browning at all is maillard.
High degree of browning on a steak is code for crust.

[Anonymous No.6218184]

>>6218147
It's expensive and there's not much you can do with it except modulate the cooking, of course people are going to have opinions on how to cook it. Also, you're a fucking tripfag going by "meat minimalist" and I'm the insufferable aspie? Suck my dick

[Anonymous No.6218185]

>>6218169
>but then that would risk over cooking the steak

No, it wouldn't.

[Anonymous No.6218496]

>>6218169
It does not need fancy rendering .
Beef fat tastes great at any temp over 125f

[Anonymous No.6218540]

>>6218071
health of cow-
you're hurting yourself bro-why eat an unhealthy animal?


also don't be a dick
I wrote my post before scrolling to the bottom and seeing>>6216620
>don't care about the cow

[Anonymous No.6218612]

>>6218540
>you're hurting yourself


Citation needed

[Anonymous No.6218618]

>ITT lots of people who like arguing better than they do talking about the enjoyment of certain food part

It's like watching a pack of chimps at banana time trying to sling shit at each other.

[Anonymous No.6218635]

I just dont like the texture it has when I chew on it. It is all rubbery and for some reason my mind goes to thinking I am eating food that an old person chewd up and spit on their plate and I have to eat it.

[Anonymous No.6219055]

>>6218496

Rendering is for texture. Unless properly cooked, the rind (the membrane between the muscle and the fat) is still the texture of cartilage and ruins the mouth feel

[Anonymous No.6219078]

>>6212143
I love fat on beef and pork steaks. Shit is delicious.

[Anonymous No.6220350]

>>6219055
mouthfeel of fat is awesome.

[Anonymous No.6220374]

>>6212610
Confirmed for not reading the rest of what he said.

[Anonymous No.6221330]

Being grossed out by chewing fat is a sign of weakness.
Squeamishness is a serious character flaw.

[Anonymous No.6221396]

>>6217022
>marbled meat isn't normal
Yes it fucking is you god damned retard. Fat gets stored in muscle. Your gigantic fat ass is probably marbled. God you are probably one of those faggots who think vaccines cause autism.

[Anonymous No.6221716]

>>6221396
not the same anon but normal or not I love marbled meat.
lean meat is terrible.

[Anonymous No.6221721]

>>6221716
It has its uses but most meat should have a good amount of fat on it, I think.

My SO only buys lean meat (BSCB and pork tenderloin), hates chicken thighs, etc. What can I do about this?

[Anonymous No.6221734]

Are you a literal retard OP? Yes you keep it on to flavor the meat, but CUT THAT CANCEROUS SHIT RIGHT OFF AFTERWORDS, absolutely disgusting to chew on straight.

[Anonymous No.6221737]

>>6221721
>What can I do about this?

Take over the shopping and cooking duties.

[Anonymous No.6221762]

>>6221737
I already do most of the food shopping/cooking. I tried using thighs instead of BSCB in a crockpot recipe once and he got all pissy, says he doesn't like them. If I make stuff he doesn't like, he just orders takeout which is horrible for both him and his wallet. It's becoming a problem.

[Anonymous No.6221778]

>>6221762

Improve your cooking skills. Move beyond chicken in a crock pot, christ.

[Anonymous No.6221784]

>>6221778
I can make tons of different things, it's just usually not worth it. The crockpot is mostly for his benefit, since he works nights and can't cook worth a damn.

[Anonymous No.6222521]

>>6221784
You are dating a picky eater anon.
This is a pretty deep character flaw.
Usually a sign that there are others lurking below the surface.

[Anonymous No.6222544]

>>6218540

You make it sound like having the cow eat grass instead of grains and soy means its meat will become healthy to consume. Grass fed is marketing bullshit.

[Anonymous No.6222598]

>>6222544
meat is perfectly healthy to eat you trolling vegan.
stay out of meat threads.