Is the texture of your food as important to you as taste?

[NNN0LHI]

Everyone I know wants to tell me about the "greatest" ribs they ever tasted. The meat falls off the bone they say.

Soon as they say the meat falls off the bone I am no longer interested in going any further.

I don't like ribs where the meat falls off the bone. I like my ribs to where after they are cooked correctly in a real barbecue pit and it is almost like chewing jerky off the rib bones. Not quite that hard, but close. If they aren't like that I can't eat them. Feels like I got a big glob of fat in my mouth when they are cooked to where the meat falls off the bones.

Been this way as long as I can remember. I will only buy ribs from one place. I little hole in the wall tavern/restaurant in Crete, Illinois, named Smokey Joe's. Just had some leftovers from yesterday. They were as good today as they were yesterday.

Anyone else real particular about the texture of your food?

Don

[Warpy]

1. In many cases, yes,

and back when I ate meat, I also knew the difference between cooked properly and cooked to death. I agree that ribs should have some "bite" to them, that you need to do a bit of work to get the meat off the bones. You're certainly not alone in that department.

Meat that's falling apart tender should be reserved for all-day winter stews.

The problem most people have with tofu cutlets is the problem of having a mushy mess with no bite to it substituted for a meat. The secret is to coat the tofu with cornstarch and fry it quickly. That's just enough to give it a texture that's a little more interesting than pudding and will convert a lot of people if it's seasoned correctly and served attractively.

I'm afraid texture really is just as important as flavor is a lot of the time, something that seems to be forgotten by a lot of chefs.

If I ever eat meat again, I'll go to your ribs place and skip the ones offering meat Jello.

[Paper Roses]

2. Absolutely! I don't object to the taste of mushrooms but the

mouth feel makes me gag. I know it would be the same with tofu but I know not to even go there. Allergies.
Never had real ribs, would love to try but it is hard in Massachusetts to find a good rib joint. The ribs offered at restaurants around here would not be something I'd be tempted to try.

Before Comcast took the Cooking Channel away, I used to see ribs prepared in a way I know I would like.

I don't like to play with recipes like ribs. I need to go and have some real ones. I don't care if they fall off the bone...as long as I can pick up the bone. Rib sophistication would come later.

[The empressof all]

4. I'm that way with Hard Cooked Egg Whites

I can eat a deviled egg and enjoy it, but my egg salad needs to be extremely finely minced. Mushrooms and Tofu are also difficult raw. I just don't do it. I love sauteed mushrooms and Tofu if it's fried or blended into something else. I won't eat it when it appears as chunks that look like egg whites in soups like Miso....

[pscot]

5. I thought I was the only one

I love omelets, but egg whites end up in the dog's dish. Potato salad is better if it's made with just egg yokes anyway. Button mushrooms are OK cut up small or fried until the liquid is gone, but the large portobellos seem to have a less offensive texture. I have the same issue with snails and pluck (ghastly stuff).

[cbayer]

9. I am with you on the egg whites. I love the yellow parts, but can't even bite on the

whites.

:hi:

[Tesha]

3. no... I think ribs should slide...

off the bone, cooked to perfection means picking up some off the plate that didn't stick when I pick up the bone.

Meat should either be rare or very moist and very tender.


But then there's cold gelatin - the texture... {shudder}
and creamy rice pudding - the cooked milk texture...
and tomato snot - forgive me... eeeuuuu!

[hippywife]

6. I agree with you, tesha

on the meat anyway. I usually like my beef rare, but ribs cooked so moist and tender they slide off the bone is delectable. Doesn't mean they are overcooked as implied, cooked to perfection rather.

:hi:

[tigereye]

7. yeah, I love crunchy and chewy, and am not a big fan of too soft, oatmeal-

type foods. But I have to admit, I like almost- falling off the bone ribs with some chewiness and a nice sharp taste! :D

[cbayer]

8. Yes. I don't eat shrimp, squid or lobster solely because of the texture.

They all make me gag and I can't swallow them.

As for the ribs, I just love it falling off the bone.

To each his own!

:hi:

[Inchworm]

10. It can be if it something I've ate before and like a certain way

Spaghetti (red) sauce is a good example for me.

I need chunks in mine. It isn't so bad if the sauce is to be used on ravioli, but on noodles I want chunks of something.

I tend to pulverize my meat with ravioli then add a few veggies at end to fix that. I want sauce over noodles to have bigger pieces of meat and chunky veggies. If it is thin red sauce it reminds me of truck stop sauce (which I've had my share of).

Something new, on the other hand...

I focus on taste... then... after trying different versions come to a texture in my head.

:hi:

[housewolf]

11. Very much so

I'm something of a picky eater anyway and to me, as picky about texture as I am about taste. Often anyways. Not always. Certain variations in texture are okay with me, others not. It's such an individual matter.