hello all.
first i just want to say thanks to everyone who responded to my previous thread about cooking with herbs, i received so many helpful answers with a lot of info. great site.
now as for my current question... i'm a novice cook, trying to learn cooking with a sort of ground-up approach, and i've started cooking with meat recently. i've been doing it incredibly simply, so that I can learn about the meat itself first without adding any spices or external flavours.
i'm curious about which meats are more flavourful than others, and why? from the reading i've done, it seems like fat content has a lot to do with it. ie. duck (fatty) vs chicken (lean).. the duck has more flavour than the chicken. and same with fattier cuts of one animal. bacon (which comes from fatty pork belly) is more flavour than a porkchop (which comes from the ribs). I'm just wondering what people think of this, and if there is any more to this? It seems like the fat content being the only thing affecting the flavour would be too simplistic, and there must be other factors? but who knows. help me out.
first i just want to say thanks to everyone who responded to my previous thread about cooking with herbs, i received so many helpful answers with a lot of info. great site.
now as for my current question... i'm a novice cook, trying to learn cooking with a sort of ground-up approach, and i've started cooking with meat recently. i've been doing it incredibly simply, so that I can learn about the meat itself first without adding any spices or external flavours.
i'm curious about which meats are more flavourful than others, and why? from the reading i've done, it seems like fat content has a lot to do with it. ie. duck (fatty) vs chicken (lean).. the duck has more flavour than the chicken. and same with fattier cuts of one animal. bacon (which comes from fatty pork belly) is more flavour than a porkchop (which comes from the ribs). I'm just wondering what people think of this, and if there is any more to this? It seems like the fat content being the only thing affecting the flavour would be too simplistic, and there must be other factors? but who knows. help me out.