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The day I stopped trimming fat before searing
For years I always trimmed steaks and chops clean before hitting the pan. Last month at a BBQ, a buddy who runs a smokehouse asked why I was cutting away the best flavor. He pointed out that fat renders and crisps up, adding texture and taste to the finished dish. Now I leave a good 1/4 inch on and trim after cooking instead. Has anyone else found their pre-cooking habits were just wasted effort?
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haydenp955d ago
That "renders and crisps up" part isn't totally right since fat needs way longer than a pan sear.
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the_robin5d ago
Haven't you ever noticed how the rendered fat can actually help keep the lean parts from overcooking? The fat dripping into the pan creates a little protective barrier that slows down heat transfer to the meat itself. I read a test where they compared trimmed and untrimmed chops side by side and the untrimmed ones came out juicier every time.
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