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Different Meat Cutting Techniques
Meats are composed of fibers or bundles of muscles that are also called as grain either fast twitch or short twitch, which will depend on the cut of meat and the way it’s cut is going to determine its tenderness. Simply follow the meat cutting techniques that are listed below to have that perfect cut of meat.
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. It lets you create bite-sized pieces that quickly cooks yet stay flavorful and tender.
Number 2. Cubing poultry or fish – in order to get this done, the first thing that should be done is to remove the skin, fats that are easily separated and any other bones from the fish or skin. You want to trim tendons and several undesirable tissues away using a paring knife before you partially freeze it to render an easier cut.
Once done, slice the meat to 2.5 centimeter strips, place the knife at 90 degree angle with the meat’s surface and cut across the grain as always. 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. Lastly, cut the strips in 2.5 centimeter cubes. As you do so, this guarantees that the meat will be able to hold its shape during cooking and because you cut it across the grain already, it would not cost negative effects on the tenderness of the meat.
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 buying un-boned chicken breast, what you will be taking home is 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 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. Put the boning knife between the breast as well as sternum. After, cut the meat away from breastbone and try to stay as close as possible to the sternum. Cut the meat away from ribs in a sawing motion and be sure to press the flat of blade against the rib bones to be able to remove as much of the meat.
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