Ever found yourself just about to dig into a nice, juicy leg of lamb only to be confronted with a white, rubbery barrier that separates you from that mouthful of heaven? Meet the dreaded silver skin.
Silver skin is that thin, silvery membrane you often see on larger cuts of meat. Unlike other connective tissue, it does not break down with cooking, so it’s best to remove as much as you can prior to cooking, resulting in a far more pleasant chewing experience.
All it takes is a small poke (using your sharpest knife) at the edge of the silver skin. Slip your knife underneath through the hole and cut between the silver skin and the meat. It’s helpful to try to keep the it in one piece — it makes ripping it off a lot easier. Stretching it tight while cutting will also help. Continue cutting all the way down the length of the meat, then chop off the end to detach the membrane. Your teeth will thank you.
Use today’s Word of the Day: What Causes Meat to “Fall Off The Bone?”