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Thought trimming silver skin off tenderloins was a waste of time until the chef at Delgado's on 8th sent back a plate
Used to leave every bit of that silver skin on. Figured it was just extra weight and nobody would notice. Chef Delgado sent back a whole tenderloin plate and told me it chewed like a rubber band, so now I trim it clean. Takes me about 4 extra minutes per loin and I get it back in repeat orders. Any of you got a faster way to pull it off without hacking into the meat?
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tarak1710h ago
Getting sent back by the chef stings but at least he told you straight instead of just tossing the plate. Silver skin really does chew like rubber, so I get why he pushed back on it. Four extra minutes per loin is not bad at all for repeat orders coming back. For speed, I've had luck starting one corner with a sharp thin blade and pulling the skin tight with my free hand so it comes off in one long strip instead of little pieces.
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