Is meat more tasty than vegetables? If so, why?
Is meat more tasty than vegetables? First, it depends on which meat. People who like meat are picky about what meat they like. It begins with the choice of which animal body part - e.g., the taste of brains, eyes and inner parts is not often appreciated. Other strong preferences are which animal, how it was "prepared" and then cooked, even how it's been seasoned. The intensity of that last set of preferences is particularly peculiar for something that's said to be so basically essential it’s practically in our DNA.Is meat tasty to all humans? Not equally to both genders and not to all ages. Children do not particularly like meat, and babies don't drool at the sight of a rabbit - they would rather pet it. Older people can't eat meat or are forbidden by their doctors, but let's stick to the taste here.Meat loving is less universal than the question assumes. Even nations that love specific dishes enough to make a national symbol out of them, view the meat dishes of other nations as revolting - again, a reaction rarely mirrored in the veggie menu. What I'm saying is that if you asked "Is meat disgusting and fantastic", the answer would be yes and yes. Cow meat, fantastic (particularly the sirloin, when made into a steak, and certainly not in India), but dog meat - horrible (in some countries, anyway), etc. Yet nobody is so particular as to view Chinese eggplants as barbarism compared to Persian ones.All of the above are reasons to assume there's a strong cultural bias in meat loving. But my winning argument comes next.The mere mention of a peach, mango or orange makes most people drool (a somatic expectation for digestion). In contrast, a short walk in the butcher's alley in a 3rd world market leaves most people thinking about skipping lunch. That is, pun unintended, a gut reaction to just seeing and smelling meat.The taste most people talk about is a cultural, mental construct, what some cultures call a habit of the mind.
What is the cheapest, but tastiest meal from your country?
Corn mush. Boil 2 parts water, add one part corn meal. Stir and cook one minute. Add seasoning. Eat. Or for a real treat while it's still hot stir in some molasses, honey, Karo corn syrup, or other sweetener. Pour into a mold and chill overnight. Slice and heat in a non-stick skillet. Yum. If you've got money, you can add some fat or meat to the pan and brown it before adding the water to boil (trimmings from honey-baked holiday ham make it super yummy, but 1/4 pound of finely chopped bacon is what dad would use). Cheese is also good added to it. Government surplus cheese was great stuff back in the day. Rich folk call this "polenta" and charge 5+ times as much for it, but a plain cardboard can of regular corn meal works just fine.Another really cheap favorite from my Grandmother is cabbage and noodles. She grew up during the depression and this was something her grandmother made. It's filling, tasty and super cheap. Just cook up a package of egg noodles and set aside in the colander (or like my grandma, make your own - even cheaper), cook up 1/2 pound of bacon in the pot, add a chopped head of cabbage and cook until soft. Stir in noodles. Done. My daughter loves it. Even my wife, who hates cabbage, will eat it and take seconds.My mother would make "hash soup" - quick, easy, super cheap. Just put chopped potatoes, onions, and cheap chunks of lean beef in a pot of water with salt and a generous amount of black pepper. Boil until potatoes are soft, skimming off any foam from the meat. Serve in bowls. (I recommend 1/2 inch or small chunks of beef, or pound them with a tenderizing mallet - boiling makes cheap meat even tougher).
Is white meat healthier than red meat?
Am a vegetarian ,but to answer you I read a few stuff .The biggest difference between the two is fat content. White meat is a leaner source of protein, with a lower fat content. Red meat contains higher levels of fat, but also contains higher levels of vitamins like iron, zinc and B vitamins. The iron present in red meat is a type called heme iron,which produces compounds that can damage cells, leading to cancer.Although it may contain more vitamins and minerals, high consumption of red meat has been correlated with increased incidence of certain cancers, specifically colorectal cancer.High-temperature cooking, like grilling, can form carcinogenic (cancer-causing) compounds in the meat. I would also suggest you to reduce meat in your diet. It will help the environment.
Why do steaks taste so much better than chicken?
There are several things that steak has to its advantage:The outside is seared, taking advantage of the Millard reaction to get flavorful chemical compounds and carmalization on the surface of the meat.Beef does not have to be cooked to "done" all the way through, leaving the meat more tender and juicy. It just has to reach a safe temperature. Chicken, at temperature in the core, will be completely done all the way through.A proper cut of steak is well marbled with fat. Most chicken meat is fairly lean.Red meats have their own distinctive flavor, which is lacking from white meats. Many people enjoy that.There are ways to prepare chicken that can mitigate this.Use a very hot pan and sear the outside of the chicken first, then roast (or other method) to get to the proper doneness. BBQing chicken is also working toward this end.Use a meat thermometer to get the chicken to exactly the right internal temperature and do this in a hot over. This prevents the interior from being over done.To make a juicy and moist piece of bird, consider cooking methods that seal moisture inside: deep frying in breading, braising, sous-vide, etc. (Note, this does not mix well with searing the chicken first).Because of the combination of searing, fast heat, and addition of flavors, BBQ is a great way to go. Alternately, fried chicken, with an outer coating that browns during cooking, the addition of fat in the breading, and the sealing of moisture in the chicken is also great. In fact, in much of the U.S. it is considered the "best" way to make chicken.
When talking about ground beef, what does 85% lean or 93% lean etc. mean? And which one is healthier or is it worth the cost?
Thanks for the A2A:As others have already mentioned, X% Lean stands for how much is muscle protein. If you have 80% lean, that means roughly 20% of the “beef” you’re buying is made up of fat content. If you want the best tasting beef for burgers, get chuck that is around 70/30… high fat, but high flavor. The more lean it is, yes, technically the more healthy it will be… but it will also be MUCH less juicy and flavorful. What I usually do when I make burgers or something is get three pounds of 80/20, then put a pound of bacon in the blender before mixing it in with the beef. Adds more fat and a TON more flavor.
What tastes better, duck or goose?
I like them both the same. A goose however is really fatty. I put mine on a rack so the fat drips and the goose isn't cooked in it. I also stuff them with baby onions. If they are wild, soak them over night in salt water...that will pull out a lot of the gamey taste. Duck however is a bit dry so I baste it quite often. I use a foil tent. I like them brown. Duck L'Orange is over rated. I made it once for Christmas and we were so disappointed. Good thing I had other meats.
Would replacing US beef cattle with american bison improve this species?
I'm not exactly sure what you mean by "improve the species", but from an ecological perspective, bison are much better than cows due to their high intensity-short duration grazing, hoof morphology that doesn't harm grasses, and excellent adaptations to natural predators such as wolves. Bison, however, are not a easily domesticated species and can be very dangerous, hence you don't see many large-scale bison ranches and processing facilities. Part of what makes them ecologically a "better fit" than cows is these less-domestic tendencies, so if we do get them domesticated to a level where we can easily handle them, some of their benefits will be lost.