Go to the Article: Selecting Meat for Purchase
How do you differentiate connective tissue and fat cause they look the same
Here's a nice article discussing this: http://amazingribs.com/tips_and_technique/meat_science.html
Hey guys.
I'm working on a braise dish for my menu. Like the idea of using chuck gonna do a play on a pot roast but cook it in the style of short ribs more or less. I have been playing around with buying chuck rolls. But I find the usable product once trimmed is not worth the fight. Should I be trimming less and braising longer? Silver skin seems to play a big roll in the amount that I am cutting off to either grind or use for stock. Let me know what you think.
I think he meant to say intramuscular in the video instead of subcutaneous. Subcutaneous is right under the skin...
Would all of this apply for selecting meats you plan to sous vide?
Yes, it applies to any and all cooking technique or not cooking at all and eating raw.
Do you have any braised lamb recipe for us to try?
i mix shanks and neck, with a base of mirepoix, tomato paste plus leeks. some chicken stock and red wine. herbs of your choice, but rosemary and thyme come to mind. long slow low braise, no lid
Or intermuscular fat if the fat lies between the muscles. Intramuscular is fat amidst bundles of fibers, aka marbling.
You mention right at the end of this video that you are actually looking for the silverskin and that this will turn into gelatin when cooked for an extended period of time.
However, in my mind it is the collagen that turns into gelatin and that the silverskin cannot be dissolved. What is correct here?
you are correct from what I have learned at Johnson and Wales and have read in Harold Mcgee’s book On Food and Cooking silverskin (elastin) can not broken down by heat of cooking. The protein collegian dissolved into gelatin.
Ranch steaks ? I’m lost trying to find a good Sous vide temperature. Any thoughts ... please and thanks
Really a very informative blog I have read since long Thanks LORNA KRING for taking the time to write the blog.. and really this is useful for everyone and a thumps up by my side to subscribing to your blogs to get the same forever and enjoy the reading.
ESpecially cooking meat at the home and I love Beck & Bulow foods and the test is really the ultimate must-try and they Have e.g: Meat boxes, elk meat, boar meat, lamb ground, lamb french rack, etc.
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