I love meat, but I hate its squishy, rubbery, gummy bits.
I was raised a vegetarian and didn't start eating meat until I was 23. Now, six years later, I've learned to cook different kinds of meat in many different ways (I have made almost every recipe in The River Cottage Meat Book
), and I eat meat-based meals two or three times a week (mostly chicken or beef, sometimes rabbit and lamb). I love the taste of meat and I love cooking it, but I cannot get over the fat, tendons, cartilage, veins, and other unidentifiable grisly bits. They gross me out, and seeing a vein in a piece of chicken or getting a chunk of gelatinous fat in a mouthful of beef stew will completely ruin the meal for me. I find myself spending so much time performing surgery on my meat to excise the nasty bits that it goes cold before I can start eating it.
How can I get over this? I am looking for any advice, either how to get over/ get around this aversion or how to cook so as to minimize the gross bits. I want to start being more adventurous in my meat-eating habits, but there is no way I can start to explore the wide world of offal with my current sensitive palate.
My next Ask will be about fish and all their fiddly tricksy chokesy bones. Ugh.