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Article #742

Re: Cuisine INVERSION (Re: Truffles???)

#742
From: Jeremy
Date: Sat, 17 Dec 2005 16:04
29 lines
2613 bytes

Tim May wrote:
> 

> 
> Frankly, when fresh, tender, prime cuts are available, it's amazingly
> easy to just toss them on a grill, or in a hot skillet, and have them
> taste just great. With little or no seasoning, with little or no
> saucing.

First, it is remarkably difficult to find good beef in the USA, and the
meat is normally water expanded, tasteless and overly fatty.

Second, fresh meat is the worst of cooking ingredients, the muscles
should have had time to relax from rigor.

Thirdly, no decent top predator eats the muscle meat if organ meat is
available, as it has almost no nutritional value. In fact you can make
yourself quite ill within a week or two, with too much "prime cut" meat
and heart, lung, liver, kidney etc.

It always amuses me when I hear the "this meat is too gamy" comment by
Americans in Central and South America, when the meat just tastes like
it should with a few days age on it and no brine in the tissue, from a
cow that was not made to gain 30% of its body weight in the last six
weeks of its life with the high starch and water diet of a feed lot.

JJ
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Subject: Re: Cuisine INVERSION (Re: Truffles???)
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Date: Sat, 17 Dec 2005 16:04:05 GMT