Do you like the taste of fat?

[AquaShrimp]

Porkchop fat, steak fat, the skin of chicken, my mouth salivates thinking about them.  But I was astonished to learn that some of my friends really dislike those parts.  They cut the fat off their steaks and porkchops and set it to the side.

Whether or not a person likes vegetables is determined in a large part by genetics.  1 out of every 5 people can't taste the bitterness of broccoli.  Maybe its the same way with animal fat (which tastes very good to me, almost a sweet flavor).  

So do you prefer steaks the way nature intended, or with the fat trimmed?

[GtoRA2]

Yes, I love the fat on the edges as long as its not super thick.


A good steak has to be marbled with lots of fat to taste great.

[RightF00T]

I love to chew it up, spit it out, poor some A1 or hot sauce/whatever is appropriate, fork it up and chew it again.

[sluggish]

When I finish a steak there is nothing left on the plate.  To some people this is utterly disgusting.  It is horribly unhealthy also.  It is a habit from upbringing where my parents told me to finish my plate and also it tastes so good...

Dam you cholestorol!! Dam you to HELL!!

[indy007]

If you're not careful though when you cook it, if you don't properly sear both sides... the fat melts, runs out of the steak, and pretty much destroys it

[Ripsnort]

Dislike fat. I cut off all the fat after cooking it. Wife or I both look for the leanest meat possible when shopping, be it be steak, burger or roasts. That may be a clue to why our cholesterol levels are reasonable for a couple of 40-something year olds.

Edit: Bacon fat is an exception. I LOVE BACON! But its gotta be cooked to a crisp.

[Halo]

Some threads have included comments on how the expression "Chewing the fat" got started.  Basically I think it was how fat is a necessity and has been considered a luxury.

Bacon is the best example of yummy mostly fat.  Seems to be an acquired taste or imprinted from birth.  Remember pickled pig's feet in tavern jars?  

Generally I go for lean now.  Always preferred it and now brainwashed by the Cholesterol Corps.

[rabbidrabbit]

Originally posted by indy007


If you're not careful though when you cook it, if you don't properly sear both sides... the fat melts, runs out of the steak, and pretty much destroys it

Searing steak does pretty much nothing towards sealing in juices..

[majic]

I dislike the fat quite a bit.   I go way out of my way to get rid of as much as possible.  (Though a little marbling on a steak isn't bad.)  I generally but meats as lean as possible.  I also get as much of the, umm, fat juice of my burgers as possible.

[Thrawn]

My bother-in-law the chef: "Fat tastes like surviving the winter.".


I think he was onto something with that.

[Mustaine]

Originally posted by AquaShrimp
...Whether or not a person likes vegetables is determined in a large part by genetics.  1 out of every 5 people can't taste the bitterness of broccoli.  Maybe its the same way with animal fat (which tastes very good to me, almost a sweet flavor)....

I was just posting about this on the squad forum...

I am: http://en.wikipedia.org/wiki/Supertaster

and it is amazing how many people don't get it....

we were talking about beer (ya what a stretch for me ROFL) here's what I said there...

I am not ashamed to proudly drink Miller High Life Light!

personally it is one of the few beers I can drink.

I have what some refer to as hyper taste buds, I taste "bitter" more than others, I actually have read about it, I am what is called a Supertaster and the bitter in most beers really bothers me, ESPECIALLY dark, or heavier beers.

some people can't imagine why I think Guinness tastes like a rotten dead bellybutton to me, but that's the best way to explain it.

I can't drink coffee unless it is good restaurant coffee, and with 3 sugars, and cream.

beers, well, budweiser taste terrible, and makes me fart death clouds, and coors tastes like bitter water, with soap suds.

along with broccoli, spinach, brussle sprouts, asparagus, cabbage, most coffee, olives, and a host of other foods I just can't stand. I try and try again most at least once a year to see if what my dad says is "grown up" and learned to enjoy these awful foods.


personally it will be a cold day in hell before I eat broccoli again.

[DREDIOCK]

Originally posted by Ripsnort
Dislike fat. I cut off all the fat after cooking it. Wife or I both look for the leanest meat possible when shopping, be it be steak, burger or roasts. That may be a clue to why our cholesterol levels are reasonable for a couple of 40-something year olds.

Edit: Bacon fat is an exception. I LOVE BACON! But its gotta be cooked to a crisp.

Its probably incredibly tough too.
the fat is what makes it tender
Not too much fat but nicely marbled

Me myself I love the fat. particularly when its been grilled and has that slight crunch to it.
Little bit of salt and...
Yum!

Long time ago a friends family turned me on to something they called "greasy bread"

Take a slab of pork fat and set it on the grill. then when the fat starts to melt you fork it and smear it all over a slice of bread.

Oh to die for!

Literally I guess LOL
I'd hate to think of what my cholesterol is

My son on the other hand hates chunks of fat
Literally will gross him out if he stick some in his mouth by mistake

[Mustaine]

Originally posted by DREDIOCK
Me myself I love the fat. particularly when its been grilled and has that slight crunch to it.
Little bit of salt and...
Yum!

I get the shivers just thinking about eating a lump of "crispy" fat


AHHHHHHHHHHHHHHHHHHHHHHHHH

[Ripsnort]

Originally posted by DREDIOCK
Its probably incredibly tough too.
the fat is what makes it tender
Not too much fat but nicely marbled

You can get top sirloin (no bone) pretty fat free and I sear them on the  grill about 3 -5 min a side. They're pretty tender..hell my 8 yr old, with two missing front teeth, eats them!

I do like a slight marble to steaks, but I cut the fat ring off of it before I eat it.

I'd say my "meat diet" on a weekly basis is 80% chicken or turkey, 10% beef and 10% pork or fish.

[Shuffler]

As a former Meat Market manager for Kroger I can tell you that the best quality beef is marbled. Two things flavor beef, fat and bone, some years back when folks got health concious, everyone wanted no fat. Along came baby beef bone removed for those health concious folks. The steaks were so bland that the isle where catsup used to sit so lonely in a small area is now a whole isle filled with all types of sauces and marinades... used to cover the poor quality (some say enhance taste) of the steak. If you remember those times you'll also remember the yellow color of what little fat there was on the outside of the steak... caused by being grass fed then right before kill being corn fed (corn = yellow).

Now we can get all types of beef, lean to marbled. The so called heavy beef is now found as Black Angus.... not necessarily the best but if you shop for the better marbling it is the way to go.

I also cooked for 2 to 500 on all sizes of pits. I can say the best way to cook beef is to sear at high heat for a few seconds then cook  slow. On larger items such as Goosenecks, Top Rounds and whole prime ribs I run the pit to 500 degrees throw the rubbed down beef in then open all the doors to bring heat down fast.... then cook about 220. Always remembering once you pull the meat off it keeps cooking for 15 or more minutes depending on thickness.

ummm I'm hungry... cya later