Current Events > I don't understand how people eat pieces of fat on meat.

(+) Yeah! (+)

VirtuousWrath posted...

TC, maybe you shouldn't eat meat

Nah I love meat, but chicken is my favorite, and it doesn't really have fat.

Tyranthraxus posted...

This but it depends because like ribeyes have a chunk of fat in the middle that's soft. I dunno why the ny strip fat is hard.

poor cooking skills or low quality meat tbh
you can easily grill/sear the fatcap on ny strip to be more than palatable
if you primarily eat homecooked steaks or shitty places like ocharleys, yer gonna have a bad time
but if the chef actually cooks the fat, it breaks down all the tough parts of the fat and it becomes functionally indifferent from a pat of butter

C_Pain posted...

Nah I love meat, but chicken is my favorite, and it doesn't really have fat.

Chicken skin is basically nothing but fat.

ellis123 posted...

Chicken skin is basically nothing but fat.

fat as a nutritional content and fat as an actual edible piece of food are entirely different
bake some skin on chicken and then deep fry the same piece and tell me how they compare

Even I think it's gross and I'll chow down on Twizzlers

Jiek_Fafn posted...

Even I think it's gross and I'll chow down on Twizzlers

lmao

ArsGoetia posted...

fat as a nutritional content and fat as an actual edible piece of food are entirely different
bake some skin on chicken and then deep fry the same piece and tell me how they compare

I already knew that people complaining about fat cannot conceive that cooking things differently changes the entire perception of how fat is viewed even in themselves.

The flavor in the fat is amazing on a good grilled rib-eye. Same thing for pork belly.

ellis123 posted...

Chicken skin is basically nothing but fat.

Its thin though, and often crisp

I love eating the fat off a steak.

C_Pain posted...

Its thin though, and often crisp

It *can* be thin, it is not guaranteed to be so. Similarly while frying it makes it crisp there are a lot of ways to cook chicken that don't have it be so. A good example of both is with the Chinese dish Kou Shui Ji, which will have fairly thick skin + it is about as far from crisp as is possible. I would say that on average the skin would not be crisp, as that is primarily something that happens when you fry the chicken, something that would crisp up the fat in every other meat as well, and is really only relevant if all you ever eat is breaded and fried chicken.

ellis123 posted...

It *can* be thin, it is not guaranteed to be so. Similarly while frying it makes it crisp there are a lot of ways to cook chicken that don't have it be so. A good example of both is with the Chinese dish Kou Shui Ji, which will have fairly thick skin + it is about as far from crisp as is possible. I would say that on average the skin would not be crisp, as that is primarily something that happens when you fry the chicken, something that would crisp up the fat in every other meat as well, and is really only relevant if all you ever eat is breaded and fried chicken.

True. I most commonly eat skinless breast or thigh though.

We're still talking about cow and bird meat, right?

Pork fat is the goat

I always feel bad when I go to someone's house and they serve fatty pieces of meat and I have this pile of fat sitting on my plate afterward. Feels like I'm wasting the food they gave me, but I would gag if not straight up vomit if I tried to eat it.