On 11/30/2017 at 6:45 AM, Anna N said:Yes I have tried it sous vide. I’ve also tried it the CI Way. It really doesn’t matter what you do with it. The bottom line is it’s a sows ear. You can make it edible but you could never turn it into a silk purse no matter what you do with it. It has no fat hence no flavor. It has no collagen hence it’s not suitable for stew. I still think the best thing to do with it for most of the time is to leave it on the meat counter and let someone else have it.
But, as they say, hope springs eternal. It looks as if it should be good.
Have you ever tried larding it? I have used larding on a huge "Baron" of beef, with practically zero fat in the bulk of the meat. I lard the pork loins and any venison, elk etc., which are notoriously lacking in fat.
