Whole30 Certified Coach littleg 890 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 post Share on other sites
CaGirl 227 Posted November 7, 2015 Share Posted November 7, 2015 Connective Tissue Link to post Share on other sites
kirkor 3573 Posted November 7, 2015 Share Posted November 7, 2015 If its fat I'll toss it. Send it to me! Link to post Share on other sites
Whole30 Certified Coach littleg 890 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 post Share on other sites
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