Mastering My Mistakes: Lamb Chops and Corn on the Cob
I thought I was clever when I wrapped my chops in a layer of plastic before pounding. But it tore! April triples the layers.
I cut off the fat encircling the chop, thinking it would make the meat easier to pound, but that’s not necessary if you swing hard like April does. It also means tossing away flavor.
I pounded my chops into an uneven wedge trying to avoid the bone. Wrong! Start with the bone, says April, for perfectly flat chops that cook and sear evenly.
Some corn popped out of the boiling water in my crowded pot. April gracefully dropped a heatproof plate on top to keep the corn submerged.
After taking the corn out of the pot, I practically burned my fingers trying to strip the soggy husk. April told me to let the corn cool on a rack, then chop off the ends so the husk and silk peel right off.
In making the parsley butter for the corn, I didn’t understand how soft room-temperature butter gets. It’s spoonable!