Flavor In Fat

[ramman]

Does fat add flavor to meat?

[woofgang]

well it certainly adds a richness to the taste

[RogerK]

Yes, I think so and it stops it from drying out in the cooking process.

[darth vader]

serpently does. read Hugh Fearnley-Wittingstall's book on "meat" (i ought to charge him for advertising, considering how many times i mention it on AB). Dear H F-W if you're a reader of this site this is about the 10th time i've mentioned your book favourably on AB so please send 3 shillings to the Darth Vader benevolent fund

[archbishop]

Why would you want ex-Austrian money Darth?

[RogerK]

Ah Hugh F-W, now there's a bloke who knows his food - had a brief chat with him at a book signing once, he's brilliant. Must get hold of his Meat book, the others are so good.

[Uriah Heep]

Fat...oh yes! The real secret is well hung meat. At least 21 days longer if possible. Supermarkets have made people think that all meats should be bright red. Nothing should be further from the truth. Remember what you really wnnt is meat not the added water. As H-F-W of river cottage fame has pointed out on so many occassions.

[New Forester]

Uriah, you are quite right about hanging. We hang our own beef for three to five weeks, and it couldn't be better. Five weeks is a bit long though, as it starts shrivelling up along the edges. The fat does give flavour, and feeding on conservation pasture helps too.