silverskin
A tough, silvery-white strip of connective tissue (epimysium) found on various cuts of meat, which does not dissolve during cooking.
Unlike fat, silverskin does not melt when heated. It must be physically trimmed away, or it will contract and make the cooked meat tough and distorted.
Word relationships
- epimysium: Epimysium is the precise anatomical/biological term for this connective tissue, while silverskin is the culinary term.
- connective tissue: Connective tissue is a broad category that includes tendons, ligaments, and collagen; silverskin is a specific, visible membrane type.
Commonly confused with
- gristle: Gristle is tough, rubbery cartilage found near joints, whereas silverskin is a thin, shiny membrane covering muscle tissue.
Collocations
- remove the silverskin
- trim the silverskin
- tough silverskin
Example sentences
- "Be sure to slide your knife just under the silverskin of the pork tenderloin to remove it without wasting any meat." Professional culinary advice
- "If you leave the silverskin on the beef tenderloin, it will curl up during roasting and ruin the texture." Steak preparation guide
Memory hook
It looks like a shiny 'silver' layer of 'skin' on the meat, and like real silver, it is tough and won't melt in your oven. Silverskin: The shiny, tough membrane that must be cut off.
When not to use
Do not confuse with 'marbling' (which is desirable fat) or 'gristle' (which is cartilage). Silverskin is specifically the thin, pearlescent membrane on muscles.
Fun facts
- Silverskin is made primarily of elastin, a highly resilient protein that, unlike collagen, does not break down into gelatin even when cooked slowly for hours.
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