Customer in Denver told me my lamb chops were cut too thick and they were right

I've been cutting lamb chops at 2 inches for years because that's how I learned it. This one guy who works at a high-end place said they should be 1.5 inches max for even cooking. I tried it on my next batch and the sear to doneness ratio was way better. Anyone else get pushback on standard cuts from customers?

3 comments

3 Comments

elizabethhayes28d ago

Wait, have you tried it both ways with the same cooking method? When I switched from inch and a half ribeyes to an even inch, I had to adjust my pan heat and timing a ton. The thinner cut seared up way faster but I actually got a better crust because the heat penetrated quicker. I kept burning the outside trying to get the inside cooked, but once I figured out the new timing it was night and day for texture.

eric7231mo ago

Oh man, you're totally right about the thickness thing. I used to cut my pork chops at least an inch and a half but a customer showed me how they dry brine and go thinner for better crust, and it changed everything. Sometimes the people eating your food actually know their stuff, hard as it is to admit.

the_hayden1mo ago

Ngl I'm not fully sold on this whole customer knows best thing. One guy in Denver tells you to cut thinner and suddenly it's a revelation? I've been cutting thick chops for a decade and my regulars keep coming back for them. Thicker cuts give you that nice pink center and a better chew in my opinion. Thinner ones can dry out real quick if you blink at the wrong time. Maybe I'm just set in my ways but I'd rather trust my own hands than some random food snob who probably watches too many cooking shows.