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Had a customer tell me my pork chop cuts were 'too perfect' last Tuesday
She said they looked like they came from a machine and didn't have enough character for a good sear. I started leaving a tiny bit more of the fat cap on one side for better browning. Do you think presentation or cooking function matters more for a basic cut like that?
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the_nathan4d ago
Honestly function matters way more lol. That customer was kinda wrong, a perfect cut sears just fine. But leaving a bit of fat on is smart for flavor anyway.
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I read a piece by a chef in Chicago who said consistent thickness is the real key for even cooking. That fat cap trick is just a bonus for flavor and browning. Your fix handles both pretty well.
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