How to slice meat thin at home
Just apply the great tips below, you can easily slice thin pieces of meat without getting crushed or broken.
Slicing meat is a simple task, but it is quite difficult to cut thin and even pieces of meat. Tips for slicing meat thinly will help you do it easily, the piece of meat will be as beautiful as you want, not crushed.
Tips for slicing meat thinly
Whether it’s pork or beef, the simplest tip for slicing meat thinly is to freeze the meat before slicing. Specifically, wash and put the meat in a zip bag, lock the bag tightly, put it in the freezer for about 20 – 30 minutes before taking it out and slicing. At that time, the liquid inside the meat is frozen, the meat has a moderate hardness and is easier to slice evenly.
You can adjust the thickness and thinness of the meat to suit the dish and slice the meat easily and quickly. However, you should be careful to slice across the grain of the meat, not along the grain to avoid toughness when eating.
To make the piece of meat even, beautiful and sharp, you should use a knife specialized for slicing meat and sharpen it thoroughly before operating. Do not use a chopping knife or a chipped knife because it will make the meat jagged and unsightly.
For boiled meat, after cooking, you should take the meat out and soak it in a bowl of ice water (you can add a few slices of lemon for white and fragrant meat). This method will help make the meat firmer and cool down, making it easier to slice thinly and evenly, without falling apart.
If you are not in a hurry to eat it right away, you can take the meat out of the bowl of ice water, use a clean towel to dry the water, then wrap it tightly with plastic wrap and put it in the refrigerator for 50-60 minutes until you are about to eat it. take it out and slice it. This way, the meat will be firm, easier to slice and look more beautiful.
Tips to distinguish between clean pork and weight gain pork
In order for the finished product to be perfect, you need to choose a delicious piece of meat, taken from a “clean” pig that has not been stimulated with growth enhancers. Some of the following signs can help you differentiate.
Observe skin and fat
In general, the skin of “domestic pork” will be whiter and glossier than industrial pork. Traditionally raised pork usually has a layer of fat 2 – 3 cm thick, with a lot of fat and little lean. The layer of fat and lean meat stick together, the skin is thick. Industrial pork has very little fat and thin skin.
Feel the adhesion
When you use your fingers to press on the meat, you will feel that traditionally raised pork is more sticky to your hands and the meat fibers are firmer. Meanwhile, pork that gains weight often has low stickiness, and the meat fibers are also more friable and softer.
To recognize the above difference, consumers must have a keen sense, this ability will gradually increase with experience. The more diligent you are at the market, the better you will be at distinguishing between clean pork and overweight pork. Once you have bought it, you can also realize that you bought the wrong one during the processing process, because the pork that gains weight will secrete a lot of juice when roasting or stir-frying, the meat will be friable, and the aroma will not be clear. Meanwhile, clean pork has very little water, gives off an extremely attractive aroma when cooked, makes the meat chewy and delicious.
