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  • Connective Tissue

    So I had the hubby chop up some meat for stew and there's a bunch of connective tissue. Forgive me for saying this, but I feel like Peter in Family Guy in art class "do I paint the penis?"
    Try not to choke on your coffee there. Yeah, I totally just said that.
    What do we do with the stuff? It's from grass fed cow from a local farm. Does it go in the stew? Hubby says it would be too stringy.
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  • #2
    I would save it for making broth.

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    • #3
      Originally posted by Paleobird View Post
      I would save it for making broth.
      Yep. The collagen will add a nice texture. You'd be straining it out afterward.

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      • #4
        Originally posted by Paleobird View Post
        I would save it for making broth.
        Yes. Perfect for broth. Glutamine!!

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        • #5
          Thanks, kids! <3
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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          • #6
            WTF????? It goes all nice and tender and it adds a pleasant textural component to stew, stops the meat from getting dry. Strain it out!?!??! Pah. Toss it in and like it! It cooks down to gelatin.

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            • #7
              Originally posted by spughy View Post
              WTF????? It goes all nice and tender and it adds a pleasant textural component to stew, stops the meat from getting dry. Strain it out!?!??! Pah. Toss it in and like it! It cooks down to gelatin.
              Well that depends on if Trish is talking about things like tendons which could be a bit too chewy or something like facia which would dissolve into the mix.

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              • #8
                Originally posted by Paleobird View Post
                Well that depends on if Trish is talking about things like tendons which could be a bit too chewy or something like facia which would dissolve into the mix.
                I rather like beef tendon, actually. Though from the sounds of it it's just fascia. In either case sufficient stewing makes it quite edible, I usually go for 4 hours or so.

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