6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Cuts

Silverskin Removal (Meat)

Silverskin removal

Silverskin removal is the process of trimming away the silvery membrane and tough connective tissue from the surface of raw meat with a knife. Since this membrane shrinks and toughens during cooking, it is removed beforehand, especially for meat intended for grilling. This makes the meat cook more evenly and easier to chew.

Where It’s Used

“Before cooking the tenderloin, trim the membrane from its surface with a thin knife.”

Glossary

Related terms

All Terms
D
Benzer

Deboning

Deboning is the process of separating meat from bone with as little waste as possible, working close to the bone’s surface with a thin, sharp knife. It is used on areas such as wings, thighs, or ribs and is generally done before preparing stuffed dishes, rolls, or ground meat. Keeping the knife parallel to the bone during the process helps keep the meat intact.
C
Teknik

Cutlet Cut

A cutlet is made by cutting the rib or loin section of a veal or pork carcass, usually thinner than a chop and with the bone left in. The English word “cutlet” comes from the French côte, meaning “rib.” The cut is often coated in breadcrumbs and fried.
Cooking Tip

Related tips

All Tips
Send Feedback