Quote:
Originally Posted by Mota
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Opinions: strip is delicious even served raw, all beef cuts taste good with just salt and pepper if prepared properly, cold and hot fat taste the same except cold is milder.
Non opinions: Fat don't cook it just turns liquid. You use it to distribute flavor, heat, and moisture to shit you're cooking. Strip and tri tip are both prepared hot and fast so botching one is botching both. Tri tip is more flavorful because it has MORE FAT. Strip has less marbling than tri tip. You're not supposed to eat all the big ass fat strips and connective tissue garbage.... is that why you think it's more fatty? If we're attacking people's wallets tri tip is known as the poor man's ribeye.
This post is a train wreck.
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Tritip has more fat content on account of the larger fat cap typically left attached to the cut, but I don't know what kind of tritips you've been eating that have more marbling than a new york strip; as a more active and functional postural muscle, the tensor fascia lata has lower muscle belly fat intrusion than the latissimus dorsi.
You're just patently wrong about fat not cooking. I feel like I constantly have to educate all the stupid fucking false, voodoo primitive bullshit on this board all the time.
Read here about some of the chemical reactions that occur when fat is cooked. Note that this particular article was written to inform the perspective of deep fat frying but most of the fat chemical reactions are the same with grilling. Fat is oxidized, polymerized, and hydrolyzed. Not only does it melt, but chars and actively changes to a composition that is more palatable to human beings. It becomes less pasty and the flavor profile changes as volatile compounds are released. Why do you think humans have been cooking animals over a fire for about as long as humans have been around? Yea, go eat raw hamburger and tell me how that fat tastes.