/ck/ - Food & Cooking

[Anonymous No.14125872]

>you cut off the fat? that's where all the flavor is!

[Anonymous No.14126659]

>>14125872
I also laugh at people who cut off the fat.

[Anonymous No.14126889]

>>14126659
>lol fuck yeah i want to chew on this transparent piece of rubber that ruins the entire consistency of the meal

[Anonymous No.14126899]

>>14126889
are you autistic? extreme sensitivity to the texture of food is a common symptom

[Anonymous No.14126900]

>>14126889

This.

Big fat chunks in your steak is terrible.

[Anonymous No.14126914]

>>14126889
>>14126900
If you properly cook the meat so the fat gets rendered then those chunks of fat will be soft pockets of flavor rather than chewy chunks of rubber. One tip is that if you have a particularly fatty piece of steak like ribeye you should cook it medium or medium-well rather than medium-rare.

[Anonymous No.14126926]

I usually leave it on, though the last time I had a ribeye I cut off the fat cap and rendered it down early so I could baste the whole steak with it after searing. Came out nice.

[Anonymous No.14126954]

How do you cut out marbled fat? That fat that gives taste?

[Anonymous No.14126963]

>>14126889
the texture of cooked fat is awesome
juicy and practically melt in your mouth

[Anonymous No.14127039]

>>14126954
>How do you cut out marbled fat?
Very carefully.