If you want to showcase a dish that requires perfectly thin slices of meat, dealing with soft, tender pieces of raw meat sticking together can be challenging. Thankfully, Ði?n máy XANH has two simple tips for cutting meat to help you overcome this problem.
Tip 1: Freeze the meat before cutting
Prior to cutting, place the meat in the freezer to firm it up and make it easier to handle. This technique applies to pork, beef, chicken, and lamb. As the water inside the meat begins to freeze, it becomes firmer.
You need to determine the appropriate duration for the meat to slightly freeze. Generally, a piece of meat with a thickness of 3-5cm should freeze for about 45 minutes to an hour.
Be mindful not to freeze the meat too hard, as it will make cutting very difficult and time-consuming. The meat should only require light pressure when cut with a knife. Additionally, avoid making the meat too soft to the point where it leaves an indentation when pressed with a finger.
Tip 2: Cut across the grain of the meat
The meat’s structure consists of tightly bound parallel muscle fibers that possess elasticity for movement. As a result, these muscle fibers are tough and firm. Cutting the meat parallel to the muscle fibers will make it even tougher and less enjoyable to eat.
By cutting across the grain of the meat, you are shortening the length of the muscle fibers. This ensures that the meat is easy to consume and melts in your mouth.
All you need to remember is to freeze the meat and cut across the grain of the muscle fibers. This approach will allow you to create a perfect and delicious dish with each piece of meat. If you have any other tips for cutting and slicing meat, please share them in the comments below!
Reference: Food-hacks source.
