stone.lisa•13d agoProlific Poster

Just realized my whole approach to breaking down a pork shoulder was backwards

I was watching a new hire, a kid from the culinary program at Johnson County Community College, and he went straight for the seam between the muscles with his boning knife. For ten years, I'd been fighting through the fat cap first, and my boss finally said, 'Lisa, you're making it hard on yourself.' Do you all have a specific cut where you learned a much easier method way later than you should have?

3 comments

3 Comments

beth_singh13d ago

That fat cap method builds better knife skills though.

the_jana13d ago

Yeah, and @beth_singh is right, but good knife skills shouldn't mean doing it the hard way forever.

cole_baker13d ago

My buddy Mark wasted years cutting drywall before learning the score-and-snap trick.