Silver skin.
- Thread starter VSS
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It is! Although funnily enough I never have butter with bread and dripping. Or mustard. Just a sprinkling of pepper and salt.This sounds as fantastic as beef/pork dripping from the baking tray
Yeah, reckon I must have.You must have the metabolism of a humming bird!....wish I did
last time I hopped on the bathroom scales it read more than 2x that and gave up the ghost....
I even pour fresh double cream over my ice-cream. No shortage of either in this house, having our own cows.
Got to keep those cholesterol levels up somehow!
Well off topic now...
Couple of years back I went to the Dr with as I was suffering from headaches. The Dr decided after a quick blood pressure check that he would seize this rare opportunity (since I never see them) to run some routine blood tests.
I am 6â3â and 23st+ (Yes I carry a little extra..uhâum padding for the winter but itâs useful for pulling out the Biguns
)
So here I am expecting the usual ticking off and the pointer to that chart that suggests that someone 6â3â should weigh 2polos and a fag paper...I didnât get it...instead Just a look that said, âYou just wait till those test results come back and you know whatâs coming Big Boyâ...
So the following week I am called back in. The results were not perhaps what he was expecting and certainly not me.
So Blood pressure was good. Cholesterol was high...I started making that, â**** it, Iâve been bustedâ face...but he stopped me
Dr
âWell Mr R, it would appear you have high cholesterol,... however I need to explain something to you. In essence there are both Good & Bad Cholesterols. And the presence of your bad cholesterol is pretty much annulled by an over abundance of healthy cholesterol?..â
Me...âCome again Dr never heard that before...so what causes that?â
Dr ..âWell Mr R throughout the worlds population we come across certain geographical anomalies. Where populations develop certain health traits or a resistance to certain conditions. A localised sort of evolution if you will based around the physical or environmental factors around a population. Itâs quite common in this region for a certain stamp of male,...(delicately put) letâs just say of a larger than average build but otherwise physically active to develop this Unusual Cholestoral trait...â
Me
â Hold fire Dr...are you telling me that generations of high Cholesterol pasty munching means that the larger than average, physically active, (not to mention ruggedly handsome) Cornishman has evolved to have a tolerance to unhealthy Cholesterol?....
Dr... Simply put...Yes... but donât take liberties.... Mr R...lol
Headaches turned out to be a tooth after all that...
Couple of years back I went to the Dr with as I was suffering from headaches. The Dr decided after a quick blood pressure check that he would seize this rare opportunity (since I never see them) to run some routine blood tests.
I am 6â3â and 23st+ (Yes I carry a little extra..uhâum padding for the winter but itâs useful for pulling out the Biguns
)So here I am expecting the usual ticking off and the pointer to that chart that suggests that someone 6â3â should weigh 2polos and a fag paper...I didnât get it...instead Just a look that said, âYou just wait till those test results come back and you know whatâs coming Big Boyâ...
So the following week I am called back in. The results were not perhaps what he was expecting and certainly not me.
So Blood pressure was good. Cholesterol was high...I started making that, â**** it, Iâve been bustedâ face...but he stopped me
Dr
âWell Mr R, it would appear you have high cholesterol,... however I need to explain something to you. In essence there are both Good & Bad Cholesterols. And the presence of your bad cholesterol is pretty much annulled by an over abundance of healthy cholesterol?..â
Me...âCome again Dr never heard that before...so what causes that?â
Dr ..âWell Mr R throughout the worlds population we come across certain geographical anomalies. Where populations develop certain health traits or a resistance to certain conditions. A localised sort of evolution if you will based around the physical or environmental factors around a population. Itâs quite common in this region for a certain stamp of male,...(delicately put) letâs just say of a larger than average build but otherwise physically active to develop this Unusual Cholestoral trait...â
Me
â Hold fire Dr...are you telling me that generations of high Cholesterol pasty munching means that the larger than average, physically active, (not to mention ruggedly handsome) Cornishman has evolved to have a tolerance to unhealthy Cholesterol?....
Dr... Simply put...Yes... but donât take liberties.... Mr R...lol
Headaches turned out to be a tooth after all that...
geoffw
Well-Known Member
For me it's fascia off for steaks and loins; you can leave it on for slow cuts, but if cubed for casserole it's easy to pull off/trim off & keeps the dog happy.
Clogs up a mincer like gubbery
Skin down +1
Geek fact: in a living organism that fascia is in fact a jelly/liquid but it hardens on death, it's the subject of major research since its relevance & this fact was discovered recently.
Clogs up a mincer like gubbery
Skin down +1
Geek fact: in a living organism that fascia is in fact a jelly/liquid but it hardens on death, it's the subject of major research since its relevance & this fact was discovered recently.
What a let down, very disappointing.,
Erik Hamburger
Well-Known Member
This is such an important point. Any steak, or roast, be it venison, beef, chicken or lamb, needs to be rested (Covered and kept in a lukewarm place) for at least half the time it took to cook. It prevents much moisture loss during carving, and it creates a more even, more gentle degree of rareness/pinkness in a steak, compared to the charred outer crust.
I would like to add to that a trick I have only started using in recent years (after cooking professionally for 35 years in the Hotel/Restaurant sector...) and that is to apply SALT to your roast and steaks 24 hours before cooking. The same amount of salt as you would otherwise have used just before frying/cooking/roasting. It will hugely increase the moisture retention (so much less weight loss) and hugely improves the eating quality of all meats. Sometimes I forget, and only salt the meat a few hours before cooking - it will still be a lot better than salting just before cooking. Try it!
woody
Well-Known Member
Relevant to this thread, I would like to know how to butcher a carcass properly, I get through it no problem with what I know but I would like to know more cuts like chops etc, I already do steaks and mince and haunches but I would like get some proper training, so anyone do trg on this or a butcher out there, Scott Rea on You-tube had inspired my inner chef? Based Herefordshire.
I went on a venison butchery course organised by BASC, hosted by the food technology dept of an FE college, and run by a former butcher and chef. It was a very useful day.
I'm sure I paid about ÂŁ80. Will check and let you know.
I did an afternoon at my local butchers / farm shop with one of their (many) butchers. Really interesting and learnt loads. I was ok at basic stuff so focussed on the more refined cuts rather than many of the courses I looked at which were more around how to skin and âthis is a haunchâ type stuff.
How does that work? Surely the salt draws the moisture out through osmosis - the water will pass across any membrane it can with the osmotic gradient. Thatâs why salting can cure meat etc??
Can be a confusing topic this...type of muscle, fat content, temp, humidity all have an effect on curing meats....
Eriks findings could be right depending on how heâs preparing his meat. If simply adding a rub to the outside in theory this will draw moisture out rather than trap it in. The exception being if the meat is able to sit in this juice, perhaps in a vac pac. The article below does a good job of putting explaining whatâs going on with salt without having to be Heston Blumental
www.finecooking.com
Eriks findings could be right depending on how heâs preparing his meat. If simply adding a rub to the outside in theory this will draw moisture out rather than trap it in. The exception being if the meat is able to sit in this juice, perhaps in a vac pac. The article below does a good job of putting explaining whatâs going on with salt without having to be Heston Blumental
The Science of Salt - Article - FineCooking
Salt, the only rock we eat, is more than just a seasoningâitâs an essential flavor in our food. It can intensify aromas, balance other flavors, make meat taste juicier, and [âŚ]
www.finecooking.com
Freeforester
Well-Known Member
After an hour or so the moisture that has been drawn out goes back in, not if the meat is sitting on a rack, obviously, but if e.g. on a dish or tray. I've not tried it with steaks to be fair, but always, always salt the day/evening before with a roast.
NB Not all salts are equal! I once got a butcher's supplies preserving salt, and it was terrible compared to my preferred choice.
For the kitchen, try to get Cervia Romagna (the papal salt)from the Adriatic salt pans of Cervia, which is outstanding (makes Maldon seem very harsh/sharp by contrast) and has a perfect size of grain; another is Murray River salt flakes - pink and almost 'sweet', and in a different league to Himalayan rock salt!
If you're feeling flush, treat yourself to a wee jar of Profumo del Chianti, which is a delight sprinkled on creamy quail eggs - a little jar lasts a long time (big jars available too!).
Freeforester
Well-Known Member
Silverskin and waste from a chest shot 40 kilo knobber:
1.42kg, including the paddywhack.
1.42kg, including the paddywhack.
That is very efficient butchering
Commendable effort
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