I have done many Picanha. 24 hours 129° Sous vide then sear. This is the first time finding an inedible layer of silver skin under the fat cap. Anyone else find this? Often?
Is this a one off? (How could 1 cow have silver skin and not others) Or do i need to worry about quality at my butcher shop?
by Substantial-Curve-73
3 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
There’s too many variables here for your question to be answered based on a picture. Anatomic variation exists, it could be an oddity. It could be a mislabeled cut. If you’ve done many before and never had an issue, those are possible, nobody can know for you for sure.
I’ve never had your experience because I don’t cook my picanha the way you do. I like the fat way more rendered and the meat more done. Slicing picanha with the grain, with a more rendered cap, overall more done makes whatever connective tissue is there perfectly edible, like the cap of a NY strip.
Any and all picanha I’ve ever had has silver skin under the fat cap. Its usually not the whole cap in my experience. You have two options that I am aware of. Lose some of the fat cap, or all, and remove the silver skin. Or, deal with it on the plate, individually. Neither option is great, and I’d be thrilled for someone to teach me otherwise.