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Unread 10-10-2006, 09:23 AM   #16
Jeff_in_KC
somebody shut me the fark up.
 
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I was told at the Royal by a pretty successful cook that the "silver skin" on the top surface of the meat needs to all be removed so that the flavor can get into the muscle. Seems to make sense unless the silver skin stuff cooks off. I plan to mess around with that a bit because I've had some really good tasting roast beef at comps lately.
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