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I made this recipe tonight and it was great! The best I've made in a long time. I think the key is the lower heat. I do have one question. Whenever I make a roast (any cut), the fat doesn't break down completely. I'm not talking about the larger pieces of fat that can be easily trimmed, I'm talking about the thin fat layer within the meat. I'm wondering if this is normal or if there is something I can do differently. Thanks! kris
hi Kris - I'm not sure why your comment posted here, but I'm assuming this was meant for the Chuck Roast post.
There are two types of fat in a cut of beef, collagen, which breaks down and melts and gives wonderful flavor to meat, and elastin - which stays exactly as-is and is tough and hard to deal with. The only way to work around that is to really be aware of it before you purchase.
You can often see it running through the meat. It's not white as collagen is (which is what gives marbling and often runs around the edge of the meat) and is seen as almost a "cable" running through several areas. You can break this with a meat mallet, but for chuck steak it's just a part that you have to remove once cooked.
I hope that helps!
Could you please send me how many calories in Chicken Spanikopita, either a single serving or the whole recipe? Amy Kindler
Hi Amy - you would have to run it through a calorie calculator - I don't usually add nutrition information to my recipes - thanks!
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