With a sharp clean knife carefully cut a leaf off as close to the base of the plant as possible.
Trim off the tough jagged edges first.
Place the flat side of the leaf down and carefully slice off the outer layer, much like filleting a fish. You will want to be sure to remove the yellow layer just under the skin leaving only the clear flesh.
Continue to remove the sides and back in the same manner. If your leaves are large you can cut them into 4-6" chunks to work with.
Place clear gelatinous flesh in a glass container in the fridge until ready to use. This can be stored in the fridge for up to 2 weeks.


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