Gelatinous cuts such as shanks are recommended when eating meat,however i dont tolerate nor like chewing textur
ewise on fatty meat parts,so what to do since gelatin is in the fat so i cant cut it off?
With broth you can skim but i wonder if theres a way to avoid the $at and only get the gelatin when wanting to eat meat?
ewise on fatty meat parts,so what to do since gelatin is in the fat so i cant cut it off?
With broth you can skim but i wonder if theres a way to avoid the $at and only get the gelatin when wanting to eat meat?
