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huge taste difference... t-bone with out the bone is basically a rough new york strip... a porterhouse tastes better with the bone which provides the strip along with the larger tenderloin (the best part of the porterhouse).
so texture is improved without the bones (closer to the tenderloin), but the flavor leaves the greater the distance away from the bone (or bone removed).
like when you cook a prime rib - you cook it on the bone, and then remove the bone to serve (or pre-cut the bones and then tie them back on to cook, then remove to serve).
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