Rant: A customer told me my pork shoulder cuts were too thick for proper braising

I'd been cutting them at 3 inches for years, but after they explained it creates uneven cooking, I switched to a 2-inch standard. Anyone else get pushback on a basic cut that made you rethink it?

3 comments

3 Comments

jennifer_henderson9729d ago

Wow, I never considered that thickness could cause such a big problem.

the_olivia10d ago

But what about the bark?

wyatt77129d ago

Yeah, that tracks. I once argued with a guy for ten minutes that my stew beef was the perfect size, only to realize it was basically like chewing on a bouncy ball. Had to eat a whole pot of rubbery meat as punishment, so maybe the customer has a point sometimes.