Tooo much beer. Feel like I got bit by a snake. Finally done puking. Apparently those delicious Porters were 8%. Add champagne. Oooowwww
Happy New Year y'all!
Happy New Year y'all!
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~Star~Crash~ All & Everything
- Thread starter star crash
- Start date
Ok, pork back ribs...does anyone take the membrane off that's on the inside of the rib cage before cooking?
I always do.
Thank you...I like to remove it too.
Sesame bread.. happy new year to you as well
I bet scallops you can get are amazing!
I love my artificial intelligence I recommend everybody use it >>> To remove the skin (membrane) from baby back ribs, flip the rib rack over so the bone side faces up, then use a sharp knife to gently slide under the membrane at one end, carefully lifting and pulling it off with a paper towel until the entire membrane is removed; this thin, white, somewhat translucent layer is what you want to take off as it can be tough and chewy if left on.
>>> To remove the skin (membrane) from baby back ribs, flip the rib rack over so the bone side faces up, then use a sharp knife to gently slide under the membrane at one end, carefully lifting and pulling it off with a paper towel until the entire membrane is removed; this thin, white, somewhat translucent layer is what you want to take off as it can be tough and chewy if left on.
i buy the pre-fried stuff now and then and hide it in the vegetable drawer in bottom of fridge. my kids have NEVER EVER looked in there... i used to hide potato chips, cokes and such in their sock drawers. it aint like they ever put laundry away, you know ?
i've seen recipes that said to leave it on, but have it on top while cooking. supposedly, the fat in it bastes the meat as it melts. it peeled off easily when done... never could tell a difference in the meat myself though.
Yep them bay scallops might be the tastiest critters in that ocean..
I've taken it off many times, using a sharp knife. They make it sound too easy, sometimes it comes of easily but not always. Today the membrane is some of the thinnest I've had and was hard to work with.I love my artificial intelligence I recommend everybody use it
Maybe I'm just not very good at but it generally does not come off real easy for me.
The paper towel for grip.
mike-or-ozzy
Well-known member
a 1/4 cup vinegar in the bottom of the pan will release that membrane. Found that out cooking a wild turkey, the legs were never edible until a friend mentioned using Italian dressing as a marinade and to release the membrane, worked a charm and could enjoy wild turkey leg meat for once. It works on ribs as well.
About last night…
Fillets were great. Seared them on cast iron and finished in the oven. Served with lobster tails and baked potatoes.
And won $50 on a scratch off ticket. Woohoo!!!
Oh yeah, Michigan won their bowl game.
All in all a great day and night.
Fillets were great. Seared them on cast iron and finished in the oven. Served with lobster tails and baked potatoes.
And won $50 on a scratch off ticket. Woohoo!!!
Oh yeah, Michigan won their bowl game.
All in all a great day and night.
Geez .. Some marbling ! it doesn’t even look like beef
It be worth the drive just to have one of your dinners…
Sparrow Market
Since 1984, we've stood by 'Where quality meets community.' Join us today for the finest meats delivered in 2 days: Japanese, Australian, and American Wagyu, Dry Aged Prime, top 1/3 Choice cuts, Michigan premium pork, Bell & Evans Chicken, plus artisan sausages and burgers.
sparrowmeats.com
i've always fixed the legs/thighs separately from the breast meat. i crockpot them until meat falls off of bone, then mix it in with chicken broth and dressing mix and bake it. i'll try your idea on my next bird.
It’s a Safe haven
it’s like hanging out with flower power and the boys/girls on the front porch shooting the shit chilling out. Good vibesYou know what I like about dropping into this thread...it lacks the drama that some have, which is good.
New Years eve
