Tender Meat Ruemorgue

For the home cook: Do not look for a cut called "Ruemorgue" at your butcher. Instead, look for a tough cut and give it the time it needs to die properly. In the quiet, low heat of your oven, toughness meets its end, and tenderness is reborn.

If you want to achieve the level of tenderness implied by this gothic keyword, you need to understand connective tissue. Collagen is the enemy. It makes meat tough. When you apply low, moist heat over a long period (e.g., braising or smoking), collagen hydrolyzes into gelatin. Gelatin is what gives pot roast or oxtail that luscious, lip-smacking, "tender-to-the-point-of-death" texture. tender meat ruemorgue

I notice the phrase "tender meat ruemorgue" appears to combine unrelated or potentially nonsensical terms. For the home cook: Do not look for

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