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19 minutes ago, zend said:Tendon texture seemed crunchy rather than gelatinous to me (probably it does get gelatinous if boiled long enough).
I also often get beef tendon in Vietnamese pho soup, where it's typically both crunchy and gelatinous. Delicious and full of umami!
10 minutes ago, zend said:Tendon texture seemed crunchy rather than gelatinous to me (probably it does get gelatinous if boiled long enough).
I often get beef tendon in Vietnamese pho soup, where it's typically both crunchy and gelatinous. Delicious and full of umami!
