Shoutout to that butcher in Lyon who told me to stop trimming all the fat off my ribeyes

He grabbed my knife, pointed at the cap, and said 'That's where the flavor lives, chef,' which made me completely rethink my prep for a $42 steak.

3 comments

3 Comments

gavin3656d ago

Man, I've been surgically removing flavor for years like a total amateur.

margaretramirez6d agoMost Upvoted

Right, the real skill is removing it without anyone noticing lol

samk776d ago

But what's the goal there? Are you trying to make the food blander on purpose, or is it just a side effect of something else you're doing? I've seen cooks ruin a dish by trying to fix one small thing.