Re: BBQ ideas, anyone?


Steve Wertz wrote:
On 3 May 2006 00:40:48 -0700, Blair P. Houghton wrote:

Steve Wertz wrote:
On 1 May 2006 06:03:14 -0700, Blair P. Houghton wrote:

I told you to check with the USDA. Their data seem rather consistently
to think that the percentage fat content of cooked meat is higher than
uncooked meat.

Where do see see such data? I'd like to see this for myself.

The USDA's nutritional database. I have the SR-17 database; I think
they're up to SR-18.

F'rinstance:

Beef, short loin, top loin, seperable lean only, trimmed to 1/8" fat,
choice, raw: 22.78 grams protein, 70.3 grams water and 6.43 grams
total lipid (fat) per 100 grams edible portion.

Same cut, cooked, broiled: 29.16 grams protein, 61.99 grams water and
8.45 grams total lipid (fat) per 100 grams edible portion.

Its percentage fat content goes up from 6.43% to 8.45%.

Percentage wise, sure - it went up since the meat lost some
moisture. You were saying the amount of fat actually went up
though - which is physically impossible.

You could look up there and see where I said PERCENTAGE, and then in an
earlier post I said PROPORTION. But for this one example, probably due
to measurement technique, they actually show the relative quantity of
fat going up per gram of protein. Which means either some protein was
lost or the measurement error led to a measured increase in absolute
fat in the sample. I never said that cooking created fat.

For each gram of protein, the water content went from 3.09 to 2.13
grams, and the fat content went from 0.282 to 0.289 grams. The meat
lost 32% of its water, 22% of its weight, and (probably due to
statistical sampling error) actually seems to have gained 1% more fat.
At any rate, the only thing dripping from this steak into your
briquettes is water and flavor.

Those of us with offset smokers know that that's not water we're
draining and cleaning out of our Q's.

Because the water evaporates. If it didn't, you'd probably never
notice the fat as more than a slick on top of the drip pan.

Much of the fat renders
out while cooking. There's also a lot of moisture released,
together known as the shrinkage factor which can be as high as
50% for some cuts.

What I said was that most of what was dripping out wasn't fat.

While I wasn't in on your earlier argument (and probably glad I
wasn't), fat does not increase as it cooks. Otherwise you'd have
hit on a scientific breakthrough that would be the most amazing
discovery since gravity.

You were either too lazy or too egotistical to take a minute to read
back, thus you're making a fool of yourself contradicting things I
never said. You know me better than to think I say impossible things.

--Blair

.

Relevant Pages

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