Cutting Meat, Poultry Or Fish
Make your stir-fry recipe a success with these techniques.
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.
1. Place the whole chicken breast on a cutting board, skin side up. Starting on one side of the breast, use your hands to pull the skin away from the meat. Discard the skin. Use a thin sharp knife (boning knife) to cut the meat away from one side of the breastbone, as shown. Carefully cut as close to the bone as possible.
1. Devein the shrimp by peeling the shell from it. Use a paring knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it, as shown. Rinse the shrimp under cold running water.