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Some Cutting Techniques You Can Learn Regardless of the type of meat you want to cook, it all compose of fibers or bundles of muscles that are referred to as grain either fast twitch or short twitch, which depend on the meat cut and its tenderness will be determined as well on how it is cut. To have that perfect cut of meat, simply follow meat cutting techniques listed below. Number 1. Bias cutting – in general, this technique of meat cutting is very ideal for dishes similar to fajitas and stir fry that involve pork, boneless chicken and steak. It allows you to make bite-sized pieces that cooks quickly yet stays flavorful and tender. Number 2. Cubing poultry or fish – to do this, the first thing that has to be done is removing the skin, easily separated fats as well as any bones from the fish or chicken. You want to trim tendons and several undesirable tissues away using a paring knife before you partially freeze it to render an easier cut.
Learning The “Secrets” of Butchers
As soon as it is done, slice the meat to 2.5 centimeter strips and place the knife at 90 degree angle with the meat’s surface and cut across the grain. For the fish and chicken as well, you can identify the grain according to your initial position’s shape, lengthwise is with the grain so cut starting at one end or short side. Last but not the least, cut the strips into 2.5 centimeter cubes. By doing so, this is going to ensure that the meat can hold up to its shape during cooking and since you have already cut the grain across, it will not cause any negative effects on the meat’s tenderness.
If You Think You Understand Meats, Then This Might Change Your Mind
Number 3. Deboning a chicken breast – there are lots of benefits you can get for buying undressed poultry and meat from quality butcher and among which is the cost. When you are buying un-boned chicken breast, what you are going to take home is actually the ribs and breastbone with both breasts attached to it. To be able to dress it yourself, you will need a knife that’s small and very sharp or a boning knife. You better have to be extremely patient as well to successfully pull this off. As the whole chicken breast skin is side up on the cutting board, your next move is to pull the subcutaneous fat and skin away from the meat. Take the boning knife and put it between the sternum and breast. After that, cut the meat away from breastbone and stay as close as possible to the sternum. Cut the meat away from the ribs following a sawing motion while making sure that you are pressing the flat of blade against rib bones to be able to remove as much of the meat.

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