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Old 05-16-2014, 09:36 PM   #18
is Blowin Smoke!
Join Date: 02-22-14
Location: Kensington, MD

I don't go overboard on trimming the fat when catering but I will eliminate enough afterwards to deliver a quality product for our clients.
I think this sums it up nicely-
cook with the fat doing its thing (down - protecting, or, up - juicing)
then remove the fat before serving. We know it adds flavor.
I like your idea of late trimming. Alot.
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