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Originally Posted by redpoint5
Never liked the concept of lean mean grilling. Higher quality steaks are "marbled", meaning they have fat incorporated with the muscle, and hence a better flavor. Might as well buy a cheaper cut of meat if you want lean.
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AFAIK even if the steak is well marbled, it won't lose all its fat. Have you ever eaten an Uruguayan-style parrillada? I'm not sure to which extent it may lose more of its fat content than in those "lean" grills, as the fat droplets will burn once they fall over the red-hot charcoal (or wood) and thus become harder to measure...
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When I cook bacon, I use the fat to cook potatoes. No sense wasting it.
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You mean grilling bacon? Whenever I did it, I'd save some small amount of fat to fry eggs.
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I don't know how important they type of fat is (HDL vs LDL) with regard to hypertension, as it seems to be mostly influenced by genetics, activity level, and overall weight.
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Hydrogenated vegetable oils, the so-called "trans fat", are much worse than the animal fats they were meant to replace. But in the end, genetics will play a major role...