On 2018-12-21 11:38 a.m., Cindy Hamilton wrote:
> On Friday, December 21, 2018 at 12:14:59 PM UTC-5, Jill McQuown wrote:
>
>> Mostly what I find these days is rib roast with the bones cut then tied
>> back on. What's the point of that?
>
> Makes it easier to carve. I'm going to take advantage of it, untie
> it, salt between the bones and meat and tie it back on.
>
>> I want the roast to be on the bone.
>> It tastes so much better. IMHO.
>>
>
> Experimentation does not bear this out:
>
> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>
> Cindy Hamilton
>
I've been reluctant to believe that too! When my parents bought joints
of beef on the bone, saying that the taste was better, I couldn't
discern any difference.
I think it's an elderly married woman's tale:-)