EXPERIMENT:
Fat = Flavor
It’s not intuitive, but most of the flavorful
compounds that give various types of meat its
distinct flavor are not in the meat itself but in the fat
that surrounds and runs through it. Don’t believe
me? Just think of this: why is most lean meat
described as “tasting like chicken”? It’s because
without fat, meat has a very generic flavor. It
does taste like a lean chicken breast. If you’ve got
a food processor or meat grinder at home, you can
even prove this to yourself with this experiment.Materials- 12 ounces boneless lean beef (a cut like eye of
round or well-trimmed sirloin will do well), cut
into 1-inch cubes - 1 ounce beef fat, trimmed from a steak (or just
ask a butcher for some beef fat), cut into small
pieces - 1 ounce lamb fat trimmed from a lamb chop (or
just ask the butcher for some lamb fat) - 1 ounce bacon, cut into small pieces
Procedure- Divide the beef into 3 portions and toss each
portion with a different fat.