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PREPARATION
METHODS (3 of 14)
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Hospitality
and Catering |
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| Skinning
is a term more usually connected with fish preparation
however some meat is skinned as a basic
preparation method prior to cooking. |
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| Loin
of pork for example is skinned to remove
the tough outer layer of skin, leaving
the fatty layer intact to aid basting
of the meat as it cooks. |
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| Bacon is generally
skinned prior to the joint being rolled
and chilled for cutting. Bacon can be purchased
with skin on pre-sliced. Legs of bacon
for boiling as gammon ham will only be
skinned once cooked and chilled. Then the
joint is often rolled in breadcrumbs for
decorative purposes. |
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| Lamb
loins or best-ends that have been hung
correctly will have the skin removed.
This is called de-barking, the dry outer
skin is peeled away using a cloth and
should come away in one piece if hung
correctly. |
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