On Saturday, August 24, 2019 at 12:58:47 PM UTC-4, jmcquown wrote:
> On 8/24/2019 12:45 PM, graham wrote:
> > On 2019-08-24 3:59 a.m., Cindy Hamilton wrote:
> >> On Friday, August 23, 2019 at 5:47:21 PM UTC-4, graham wrote:
> >>>
> >>> I think the same could be said of the popular idea that meat cooked on
> >>> the bone tastes better. I have never been convinced, partly because one
> >>> would have to do a very expensive side-by-side comparison, multiple
> >>> times, to prove it.
> >>
> >> Someone has conducted the experiment for you:
> >>
> >> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
> >>
> >>
> >> Cindy Hamilton
> >>
> > Thanks for that!! It pretty well proves what I averred.
>
> Yes, thank you Cindy. Although I do have to say I prefer a bone-in
> standing rib roast. Not because on the bone tastes better, but because
> I use the bones as a slicing guide. Slice down between the ribs then
> across with a good boning knife to release the meat. Tying on the bones
> doesn't have the same affect.

We remove the meat from the bones for carving, so it doesn't really matter
to us whether it's tied on or not.

Different strokes, and all that.

> Those roasted meaty bones do make nice rich beef stock. Or just turn
> them into beef BBQ ribs.

We always turn the bones into stock.

Cindy Hamilton