Getting To The Point – Meats

Getting To The Point – Meats

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. If you want to achieve that perfect cut of meat, then make sure to follow the meat cutting techniques below. Number 1. Bias cutting – as a matter of fact, if you are preparing dishes like fajitas and stir fry that involve pork, boneless chicken and steak, then this meat cutting technique will work great. It lets you create bite-sized pieces that quickly cooks yet stay flavorful and 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 also have to put away undesirable tissues and trim tendons with a paring knife before freezing it partially 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. Now for fish as well as chicken, you will be able to identify the grain according to the shape of your initial position, lengthwise is with the grain so cut starting at one end or short side. And last but not the least, make sure to cut the strips in 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 – there are plenty of benefits that you can actually get when buying poultry and meat from quality butcher and one of it 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. To successfully pull this off, you better need to have good amount of patience. 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, cut the meat away from breastbone and try to 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.