In the middle of the box I drew, there’s a hard white part. What is it and will cooking it longer help soften it? The end goal was to have a medium rare prime rib texture. So, looking for ideas about that hard part.
by brianleesmith
3 Comments
Robdataff
I’m not a butcher. I assume it’s silverskin/membrane/griatle that hasn’t been trimmed off fully.
You won’t cook it out, but it can be cut out and then possibly tied up again pre cook.
Or left, and cut out post cook.
Or chewed on man fully.
Choices!
grasspikemusic
That is Elastin a form of connective tissue, basically a ligament. It won’t cool down it get soft
Gotta say I hope you didn’t pay to much for that. That looks like the part of the Rib Primal muscle that connects to the chuck and is usually rather tough
Sous Vide is a good option for it however to tenderize it. I would go 24 hours up to 36 hours at 137
ticaloc
I love that part if it has been slow cooked for hours. It gets soft and chewy like gelatin. I seek it out, that’s how fond I am of eating it.
3 Comments
I’m not a butcher. I assume it’s silverskin/membrane/griatle that hasn’t been trimmed off fully.
You won’t cook it out, but it can be cut out and then possibly tied up again pre cook.
Or left, and cut out post cook.
Or chewed on man fully.
Choices!
That is Elastin a form of connective tissue, basically a ligament. It won’t cool down it get soft
Gotta say I hope you didn’t pay to much for that. That looks like the part of the Rib Primal muscle that connects to the chuck and is usually rather tough
Sous Vide is a good option for it however to tenderize it. I would go 24 hours up to 36 hours at 137
I love that part if it has been slow cooked for hours. It gets soft and chewy like gelatin. I seek it out, that’s how fond I am of eating it.