He also claims that the moisture feel within your mouth is actually due to the fat you are tasting. I would agree to a certain extent but there is a lot of actual moisture trapped in the protein structures. By injecting things like phosphates you actually capture that moisture with juiciness being the result. Comp pitmasters have been doing that for years.
At any rate I like Jeremy's channel but I think his whole fat thing may be a bit over the top. Has anyone else tried this? Again I didn't really like the result but maybe with a little experimentation it could be beneficial.
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