The Anatomical Theater: Skin And Flesh

Look at it.  So beautiful.  Firm, bright color, everything you would want. Consider Harold McGee’s view of skin in On Food and Cooking. Usually cooks don’t welcome large amounts of toughening connective tissue in meat.  But taken on their own, animal skin, cartilage, and bones are valuable exactly because they’re mostly connective tissue and therefor … Continue reading The Anatomical Theater: Skin And Flesh