Cutting Meat, Poultry Or Fish
1. Most cuts of meat are thinly bias-sliced before stir-frying. This ensures maximum tenderness.
2. To bias-slice meat with ease, partially freeze meat or partially thaw frozen meat.
3. Allow about 45 to 60 minutes to partially freeze a 1-inch-thick piece of meat.
4. For other thicknesses of meat, adjust the freezing time proportionately. You want the meat to be firm, but not too hard to cut.
5. Hold a cleaver or chef's knife at a 45-degree angle to the meat and thinly slice it across the grain. If necessary, make bite-size pieces by cutting the slices crosswise.
Continued on page 2: Shredding Meat
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