Originally Posted by
jsbhike
I followed online written and video instructions on trimming off arteries, fat, and any white connective tissue, but noticed there was still a thin clear membrane over the meat. Didn't see it mentioned in the how it's, but trimmed it off anyway due to experience with silver membrane on other muscles. Not a huge loss of meat with the extra trim, but was that step even necessary?
No, I never trim the membrane. I just trim off the arteries and fat, slice thin, roll in flour and salt and pepper. Fry to golden brown and you have yourself a great meal.
Philippians 2:10-11
To argue with a person who renounced the use of reason is like administering medicine to the dead. ~ Thomas Paine
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