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Old 04-30-2006, 07:09 PM   #11
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Quote:
Originally Posted by SizzlininIN
? Silverskin ? Now I've seen that on beef and pork. But on chicken? This looks just like egg whites not like that connective tissue you find on beef and pork that you slice off.
OK, so don't believe me.
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Old 04-30-2006, 07:10 PM   #12
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Maybe vein or blood vessel??
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Old 04-30-2006, 07:34 PM   #13
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Quote:
Originally Posted by Constance
OK, so don't believe me.
I know what you mean...it's thin and stretchy and icky...
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Old 04-30-2006, 07:36 PM   #14
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If you buy a whole chicken and debone it yourself, you will find the cartilage between the breast bone, as constance pointed out. The white stuff on a breast to me looks like skin that the butcher didnt trim off since it's at the surface of the breast, and then there is that white long piece in the chicken tenders on the back of the breast, which I cut out or pull out.
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Old 04-30-2006, 07:38 PM   #15
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Amber, it's that white long piece.

I've never actually bought a whole chicken before. Joe and I don't like dark meat and since it's usually just us two (or we have his 9 yr old here), there is no way we could eat all that.

One cornish hen and we still have left overs!
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Old 04-30-2006, 08:39 PM   #16
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I didn't know what the thin tissue was called, but I've seen it on some types of fish also. I remove all that junk because I want just the real meat. I've noticed even in the best stores, all of that isn't always removed. That reminds me of something else I want to ask. LOOK for my question in salads, etc.
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Old 05-01-2006, 07:47 AM   #17
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Quote:
Originally Posted by Constance
OK, so don't believe me.
ok ok.....if Constance says its Silverskin then its Silverskin....
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Old 05-01-2006, 09:23 AM   #18
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The tendon is found at one end of the tender.
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Old 05-01-2006, 10:11 AM   #19
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Here is a tip for you. If you use frozen boneless, skinless, chicken breasts take them from the freezer, thaw just a little, then get a sharp knife and trim off the bits you don't like, including the "silver skin" the left over fat bits and any tendons etc.
You will find it much easier to deal with the breasts while they are still mostly frozen.
OBTW same goes for other meats as well.
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Old 04-25-2013, 04:52 PM   #20
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What I don't understand is a few years ago it wasn't in the chicken so I wonder why it is now? I loved chicken breast that was the one meat I cooked with the most. Also it's in almost every single piece of meat you pick up. I gag just at the thought of it. Needless to say I gave up chicken because of it, and it was my favorite meat. You cut it out of the chicken you seem to not have much left. Your paying more for the tendon than the chicken. I wish they would go Back to the way it used to be.
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