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My visit to a Basque butcher shop showed me we overtrim fat
Honestly, most guys at my place cut off almost all the fat, but over there they leave more on for flavor. I saw how it keeps the meat juicy during cooking. Ngl, I'm bringing that idea back to our counter.
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val8227mo ago
Reminds me of my uncle who SWEARS by pork fat for gravy.
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jamiebailey7mo ago
Absolutely, @val822, that's the real secret right there. My grandad was the same, he'd save every bit of drippin' from a roast. The gravy from that had a richness you just don't get from butter or oil.
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