How to ensure fat stays in meat/fish?
I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat.
Which method is best to ensure fats and oils are retained during cooking?
I heard that if you marinade in olive oil before grilling that will prevent fat from coming out. Is it true?
Can I grill or bake at lower temperatures to get desired result? will the meat still be cooked to the safe temperature if done this way?
Best Answer
Fat will melt at high temperature (temperature depends on the type of fat); there is not real way to get away from that.
If you pan fry a steak, the fat will melt into the pan; that is why most people suggest a good "marbling" of fat in the meat so not all of it will melt away.
One cooking method, that I think will help keep most of the fat in the meat is low temperature vacuum cooking.
Put the meat in vacuum sealed bag and cook at low temperature (check instructions) in a water bath; after a while, the meat will be cooked and the fat will not have melt away; just finish in a pan to sear the outside.
See: https://www.thekitchn.com/sous-vide-cooking-this-is-the-best-steak-ive-ever-had-197056
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How do you keep meat fat?
Put the meat in vacuum sealed bag and cook at low temperature (check instructions) in a water bath; after a while, the meat will be cooked and the fat will not have melt away; just finish in a pan to sear the outside. 130-140\xb0F is the temperature to render fat which is also the temperature of medium rare.Does boiling remove fat from meat?
You can trim them scrupulously, but the flesh itself is marbled and seamed with fat that can't readily be removed. Much of that fat can be rendered out through cooking, especially in long-cooked dishes that boil or braise the meat. You won't eliminate fat completely, but you can reduce it significantly.What does fat add when cooking meat?
Fat may affect juiciness by enhancing the water-holding capacity of meat, by lubricating the muscle fibers during cooking, by increasing the tenderness of meat and thus the apparent sensation of juiciness, or by stimulating salivary flow during mastication (Smith and Carpenter, 1974).How do you dissolve fat in meat?
Cut or pinch off a small tag of the fat toward the top. Still holding onto the tag of fat, set your knife in between this fat and the meat. Pull the tag of fat away from the meat so that it is taut and begin cutting downward in a slicing motion. Tilt the knife slightly toward the fat as you slice.Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer
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