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Pork, beef, and lamb tenderloins all have an area of connective tissue known as silverskin for its silvery-white appearance. Silverskin doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away.
Pork, beef, and lamb tenderloins all have an area of connective tissue known as silverskin for its silvery-white appearance. Silverskin doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away.
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Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…
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I'm sorry, but how exactly is this a "how-to"?? I don't see any instruction here whatsoever.... Just a nice pictures and brief description. Would be great if someone would elaborate.