while we've been going through these episodes.
I'm gonna show you how to properly French a pork rack.
The first thing we want to do is take the skin off.
You just want to ride the skin as much as you can.
The skin you can cook for chicharrones
What's important when you have your rack,
and you want to make sure that when you do actually
get your bones that they're all an even length.
You can see starting from down here,
to all the way at the other end.
They're all the exact same length.
So once you have this nice and cleaned up
You're gonna measure
where you want to start Frenching this out.
So, you look at your chop,
what we're gonna do, see this little triangle.
We're gonna kinda go right there.
We're going to make a mark with our knife.
As we flip this around,
we're gonna do the exact same thing.
Make a little mark,
flip it back over.
Now what we're gonna do is connect our two points,
You're gonna follow your cuts all the way down,
then you're just gonna ride the bones.
The next thing I'm gonna do is come back through
and kind of go down and cut all this meat out
in between each rib.
This meat is really great for making sauces.
What we'll do is take all the bones and roast them
and we'll make a stock.
And then to make a sauce or a demi-glace
that you can pick up from your local market,
you would brown all this in a pan,
and deglaze with onion, garlic, and thyme,
hit it with your sauce and some water
and let that cook for several hours.
You'll reduce it down, skimming the whole time,
to make your demi-glace.
So at this point in our challenge, this is what
some of our contestants have considered Frenched.
This is not actually what Frenching is.
What we're looking for is a super clean bone.
So what I'm gonna do is go through
separating the membrane on every side of the rib.
Take my towel,
and really just peel this right off.
once you separate the membrane,
and then you can just go back through
when you don't have this nice, bright, white bone.
all of this meat will just kida turn grey,
it will burn or brown, so it's really important
that you want to get all that out
just from a presentation standpoint.
This technique came about from the aristocratic
side of things back in the day.
It was more a status symbol
as opposed to trying to eat everything off the bone.
A lot of the odd cuts that are becoming popular now
like bavettes and coulottes and hanger steaks
was more considered peasantry cuts,
because anybody high in the aristocracy
wouldn't eat anything like that.
So, it really kinda stems from that.
But, from a restaurant perspective,
this is kind of what everyone is expecting, right?
They're expecting a really beautiful, clean French rack.
It is a lot of attention to detail,
but what I'm doing is I'm actually cleaning
all of the bones on one side.
Flip it over, and do it from the other side.
They're gonna be able to pull right up.
You can also see how much easier it is
to do this when I have the weight of the entire rack.
As opposed to just one chop here, one chop there.
So even though there was a lot of prep work
that we do with scraping these,
You can see how little effort it's taken
to just get this off the bone.
You can also tie the entire rack.
We're tying this inbetween each of the ribs.
You also want to keep the pressure quite even throughout.
Each one of your strings is same amount of tension.
The reason why we do tie these,
is so this meat holds together much more nicely.
It's going to cook much more evenly.
And really hold the meat onto the bone,
because as those proteins start to denature and fall off,
you're gonna be able to hold it together better.
This biggest mistake people make with tying
is that it's too loose.
They don't keep the pressure even.
Or they just use way too much twine.
They think it's going to hold better.
Less is more in a lot of these cases.
You just gotta do it properly.
You end up with a chef approved, clean rack.