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Thread: Connective Tissue page

  1. #1
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    Connective Tissue

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    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)
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  2. #2
    Paleobird's Avatar
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    I would save it for making broth.

  3. #3
    DaisyEater's Avatar
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    Quote 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.

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

  5. #5
    Dr. Bork Bork's Avatar
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    Thanks, kids! <3
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
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  6. #6
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    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.

  7. #7
    Paleobird's Avatar
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    Quote 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.

  8. #8
    AndreaReina's Avatar
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    Quote 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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