Whole30 Certified Coach littleg Posted November 6, 2015 Whole30 Certified Coach Share Posted November 6, 2015 When you cook cross shanks in the slow cooker/pressure cooker what is the off white-ish stuff around the meat when it is done cooking? Is that fat or connective tissue? I find the mouth feel of this "tissue" to be... less than ideal. BUT if its collagen I'll eat it. If its fat I'll toss it. This was cooked in my Instant Pot (pressure cooker, LOVE it, by the way ) for 2 hrs. Lots of fat on my jarred broth so I *think* its not fat - it feels kinda sticky. Link to comment Share on other sites More sharing options...
CaGirl Posted November 7, 2015 Share Posted November 7, 2015 Connective Tissue Link to comment Share on other sites More sharing options...
kirkor Posted November 7, 2015 Share Posted November 7, 2015 If its fat I'll toss it. Send it to me! Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted November 8, 2015 Author Whole30 Certified Coach Share Posted November 8, 2015 I would! Its good grassfed steak (from my in-laws cow). I just find the mouthfeel of it to be gross. Since I make gummies out of processed gelatin I figure it is pretty stupid to toss good collagen... but I'd rather eat fat in tasty forms: ghee, coconut milk, coconut butter, mayo... Link to comment Share on other sites More sharing options...
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