A customer told me my lamb chops were too thick and she was dead right

An older lady asked me to cut them thinner for her stew, so I tried 1 inch instead of 1.5. Now I do that for all my stew meat and sell way more. Anyone else get a tip from a customer that actually improved your cutting?

2 comments

2 Comments

the_beth10d ago

Read somewhere that the best cooks in France cut stew meat smaller than you'd think, like 3/4 inch. They say it lets the meat soak up more broth and get tender faster. That tip actually lines up with what that lady told you, thinner cuts just work better for slow cooking.

brooke7110d ago

Yeah, that "3/4 inch" thing is spot on. I started doing it after watching a video from some old school French chef and it absolutely changes the texture. The smaller pieces get that almost silky, melt in your mouth feel way sooner because there's more surface area for the broth to hit. You get way more of that rich, brown crust from searing too since the pieces are smaller and you get more contact with the pan. Plus, it makes the stew look more consistent, like everything is about the same size. Big chunks always end up falling apart while the smaller ones are still tough.