Some Cutting Techniques You Can Learn
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. To have that perfect cut of meat, simply follow meat cutting techniques listed 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. 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 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. Last but not the least, cut the strips into 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.
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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 buying un-boned chicken breast, what you will be taking home is the ribs and breastbone with both breasts attached to it. You’ll need a knife that’s small and very sharp or a boning knife to be able to dress it yourself. You better have to be extremely patient as well to successfully pull this off.
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. 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.