Wednesday, May 15, 2013

Preparation - Meat, Poultry & Fish ​

 

If you are unable to use your hands to hold the meat in place, I find the following methods very useful when butterflying meats, fish, or poultry. Place the meat flat on a cutting board. Using a fork or large carving fork with a thick handle (if you are unable to use your hand to hold a standard size fork, use the large carving fork), spear the meat right in the middle.


When cutting, slicing, or dicing
raw meats, fish, or poultry, it is easier
to slice if the item is partially frozen.
When using the carving fork, place it in the bend of your elbow and squeeze as tightly as possible. Rest your chin or cheek on the top of the fork to give further stability. Using a sharp filleting knife, begin to make the cut. First, make a small incision using the tip of the knife. (Always work the blade of the knife away from your body!) This will allow you to smoothly move the knife through the breast or fish, meat, etc.

When you get to the fork, pull the fork out and re-pierce the meat in a position that has already been cut and continue on in the same manner. When butterflying meat or poultry, be mindful not to cut all the way through. Butterflying should open up like a butterfly.

For deboning and skinning fish, if you are able to use your fingers, a great tip is to place a little salt on the cutting board to hold the fish in place and salt on your thumb and forefinger. This makes the grip on the slippery fish firm. Using a sharp deboning knife, carefully run the blade between the meat and the skin.

 When slicing, dicing, or cubing meat, poultry, or fish, pierce the object with a dinner fork. If unable to hold the small fork, again, use a large-handled, long carving fork and follow the steps above. Using a sharp chef’s knife, position the knife over the meat, pushing the knife forward, tip on the board the back over the meat, push down and forward while applying pressure make the first cut, pull back, and repeat.

After slicing, if you need cubes, use the same procedure cutting each slice into cubes.

Please note: When cutting, slicing, or dicing raw meats, fish, or poultry, it is easier to slice if the item is partially frozen.

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