What gives red meat it taste?!
What gives red meat it taste?
Answers:
The flavour from meats is from the fat, this is why any chef will advise that you keep the fat on meats, at least to cook them; and fat reduced meats have less taste.
Just think about the difference between whole milk and skimmed milk in terms of flavour!
Blood
the blood, even if you get it well done.
The actual meat with its lovely blood...
The taste of red meat is in the blood. Also in the amount of moisture in the meat after it is cooked. cooking at a low temp for too long can dry out a steak, thus reducing it's flavor. cooking at too high a temp can seal in flavor, but can result in a raw piece of meat that's burnt on the outside.
It is not the blood, it is the fat content. Any butcher, cook, chef, or caterer will tell you that for the best tasting meat you should always select a cut with good fat 'marbleing", that is a good mix of muscle and fat.
animals are just plain tasty, the younger the better
mmm, flesh
Most of meat's flavor develops when it is cooked. The amount of fat in meat influences its flavor, as does a process called the Maillard reaction.
if anyone intrested about to know maillard reaction, do not hasitate..
thanx for taking time no reading my answer.
The flavour comes from the proteins in the meat, the more you cook it the more proteins you destroy and the more flavour you lose.
Choosing a good cut of meat with a good fat content inside (marbelling) will allow the proteins in the fat to soak through when cooking.
Searing the meat in a hot pan prior to roasting of braising will not completely seal in the melting fat as that is impossible but it will certainly make it taste a whole lot more.
Take a look at the book "Harold Magee on Cooking" it'll tell you all about it, fantastic read.
Blood, do yourself a favour - go veggie
Stop using your body as a graveyard.
Thank god i'm a veggie