Quote:
Originally Posted by wildwoods
Little known fact. When you super slow cook with silver skin (fascia) on, it liquifies (rendering into fat essentially)
|
It's collagen breaking down into gelatin, so protein rather than fat. It gives a texture and richness to the sauce or stew that cannot be matched or imitated. I often add gelatin when I'm using store bought stock to give it the homemade feel. This same thing is part of what makes sauces in French and European cooking so alluring and silky. Reminds me I have some deer glace in the freezer waiting to use.