I know most folks recommend against separating the point from the flat before cooking. Not sure I understand why, particularly as I see some approaches to trimming that aggressively remove the fat, including most of the layer that's between the two muscles.
Why does it matter if the muscles have been separated in general, and particularly when things are trimmed that way?
For the most part, things tend to work better when they are even thickness and that would seem better as separate pieces than the shape of a full packer.
What am I missing?
Why does it matter if the muscles have been separated in general, and particularly when things are trimmed that way?
For the most part, things tend to work better when they are even thickness and that would seem better as separate pieces than the shape of a full packer.
What am I missing?