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- The general consensus: Yes! "We actually teach that right from the beginning — that cuts add different palatability," says Brendan Walsh, dean of culinary arts at the Culinary Institute of America. But the reasons that a particular cut affects flavor are complicated, and sometimes mysterious even to restaurant critics, chefs and food scientists.
www.npr.org/sections/thesalt/2016/07/11/485235765/slice-dice-chop-or-julienne-does-the-cut-change-the-flavorSlice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
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Jul 11, 2016 · The general consensus: Yes! "We actually teach that right from the beginning — that cuts add different palatability," says Brendan Walsh, dean of culinary arts at the Culinary Institute of...
- Why Does Every New Restaurant Look Like a Factory
Marie Ziar, co-owner of Le Grenier, which opened four years...
- Marraqueta
And the marraqueta is the most popular bread in Chile, a...
- Why Does Every New Restaurant Look Like a Factory
4 days ago · Perhaps you’ve always thought that apples are more delicious chopped up than whole. It might seem doubtful that the way in which a food is cut would make it more or less flavorsome, but science ...
- "Do Bones Add Flavor to Meat?"
- Considering The Water Content of Meat
- The Experiment
- The Results
Reader MikeyyMikeyy asks: You hear it all the time. Grill that steak with the bone in. Buy a bone-in roast. Chefs and cookbook authors alike all say it, claiming that the bones will add flavor to your meat. I was skeptical (as I often am), so a few years ago I ran a series of tests to determine whether there was anything to the flavor claims, as we...
Well not so fast. Despite the fun mental image, a piece of meat is not a sponge. Liquid does not flow freely in and out or within it. Don't believe me? Try this test. Dry the surface of a steak thoroughly with paper towels, then squeeze that steak as hard as you can. Go ahead, squeeze. Have your buddy the gorilla lend you a hand if he's free. Try a...
To test this, 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...
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...
- J. Kenji López-Alt
This is exactly why food tastes better thinly sliced. It exposes more of the surface to air and therefore releases more aromatic molecules. Could also be that it dissolves faster without having to be chewed as much.
Mar 1, 2015 · Flavour: the taste of different cuts of meat varies mostly depending on their fat content or more precisely the way the fat is distributed through the meat. The best results are gained from a marbled cut like shown in a pretty extreme form here.
There’s a theory that steak, when cooked on the bone, tastes better than its boneless counterpart. Bone-in advocates suggest that the rich flavours of the marrow seep their way into the meat during the cooking process, thus enhancing the flavour and juiciness of the steak.
Oct 12, 2022 · Short answer: Well, bones don’t make meat taste worse. And they can make some dishes better. Do Bones Really Add Flavor to Meat? There’s a popular notion that cooking a cut of meat that still has the bone in it allows flavorful material, such as minerals or perhaps marrow, to flow from the bone and throughout the meat.
