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Serious question, has anyone else tried a vinegar soak for tough silver skin?
I had a batch of pork loins last week where the silver skin was just not budging with my usual method. I was about to give up and just work around it, but I remembered an old butcher in Omaha told me once to try a quick soak in white vinegar. I diluted a cup of vinegar in a gallon of cold water and let the loins sit for about 20 minutes. The difference was night and day, it came off in clean sheets. Is this a common trick, or did I just get lucky with that particular batch?
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avery2193mo ago
I mean, I've used vinegar to clean my coffee maker, but I guess it works on pig parts too.
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phoenixw1129d ago
Start by saying this trick works because acid breaks down connective tissue. It's the same reason a squeeze of lemon helps tough cuts of meat. @mary_west is right, it's a total game changer once you figure out how little things like acidity shift a whole process. I noticed that pattern with a lot of cooking hacks - a simple soak or a pinch of something changes everything, not just for silver skin but for tenderizing or even getting crust on bread. Makes you wonder what other tiny steps we ignore that would save us huge headaches.
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