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My uncle told me to always keep my boning knife sharp for pork shoulders
He said a dull blade makes you work too hard and you can mess up the muscle. I finally listened last week when I was breaking down 40 shoulders for a big order. It was way faster and the cuts were cleaner. What's the one piece of old advice you got that you wish you'd tried sooner?
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garcia.tyler22d ago
Ever try cutting a tomato with a butter knife? Same energy.
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uma_martinez14d ago
Saw a cooking blog call that the "butter knife tomato struggle" and it's so true, @garcia.tyler.
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garcia.tyler22d ago
My last roommate tried that with a steak knife once.
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