Pork, beef, and lamb tenderloins all have an area of tough, shiny, silvery-white connective tissue known as silverskin that doesn’t tenderize during cooking. Test Kitchen Manager Jennifer Armentrout demonstrates how to cut away the silverskin so that your tenderloin is extra-tender.Pork, beef, and lamb tenderloins all have an area of tough, shiny, silvery-white connective tissue known as silverskin that doesn’t tenderize during cooking. Test Kitchen Manager Jennifer Armentrout demonstrates how to cut away the silverskin so that your tenderloin is extra-tender.
Comments
Leave a Comment
Comments