Monday, December 7, 2009
This Little Piggy Went to Market...
Posted by Victoria at 4:22 PM
Oink, oink! Do you think it's morbid to name the animal you're cutting apart? I think it adds some fun to meat cutting. I never did before this class, but after breaking down all those chickens last week, it just seemed fitting to personalize the experience. Today my class broke down full pork loins, which are HUGE in case you've never seen one intact before. I named my pig Truffles after one of my many pig stuffed animals. I imagined that it failed at its job to sniff out those ever luxurious mushrooms and had, as punishment, been slaughtered and was now laying across my bench, in all of it's dead glory, hahaha. I never said I wasn't morbid. Today I removed Truffles' tenderloin, followed by removing his sirloin end (deboning it), removing his shoulder blade end and cutting it into country-style spareribs. Then I removed the rib from the remaining loin. I felt so accomplished once I was done. I had just taken apart a giant pork loin on my very first attempt! Isn't culinary school grand? Tomorrow we move onto lamb! Baaaahhhhhhh!