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Question about a conversation with a chef at the farmers market
He said my pork shoulder cuts were too uniform for his braise, that I should leave more 'character' in the seam fat. Has anyone else had a chef ask for less precision on a specific cut?
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ray_williams19d ago
Sounds like that chef wants his pork to have a more interesting backstory than most people. I guess perfectly even cuts are boring now, and lumpy fat is where the flavor's at. Welcome to the new world of artisanal inconsistency.
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alicecraig19d ago
That chef knows his braise needs texture to break down.
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Wonder if that chef is just making a virtue out of a mistake... like maybe the texture didn't break down because he rushed it, and now he's calling it a feature. Does artisanal inconsistency just mean you can charge more for uneven cooking?
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