Some Cutting Techniques You Can Learn All meats are composed of fibers or bundles of muscles that are also referred to as grain either fast twitch or short twitch, which depend on the cut of meat and the way it is cut will determine its tenderness. To have that perfect cut of meat, simply follow meat cutting techniques listed below. Number 1. Bias cutting – generally speaking, this form of meat cutting is ideal for dishes such as fajitas and stir fry that involve pork, boneless chicken and steak. With this cut, you can easily create bite-sized pieces that can be cooked quickly and stays flavorful and so tender. Number 2. Cubing poultry or fish – the first thing that needs to be done is removing the skin, easily separated fats and other bones from the fish or the 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.
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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. With regards to the fish and chicken, you can actually identify the grain in line with the shape of your initial position, remember that 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.
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Number 3. Deboning a chicken breast – buying undressed poultry and meat from quality butcher provides so many benefits 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. Now if you want to dress it yourself, you need a boning knife, which is a small and very sharp knife. You should be extremely patient as well to pull this off successfully. With the whole chicken breast skin side up on cutting board, pull the subcutaneous fat and skin away from the meat. Take the boning knife and place it between the chicken’s sternum and breast. After that, cut the meat away from breastbone and stay as close as possible to the sternum. In a sawing motion, cut the meat away and make sure to press the flat of blade against rib bones to be able to remove as much of the meat.