The New Year is getting closer and closer, and I am ready to wager that the centerpiece on most tables will be juicy and aromatic MEAT prepared according to some old and proven recipe. But just cooking meat is not enough, you need to cut it correctly.
A trifle, you might say – but in the kitchen there are no trifles, and the way you cut the meat before serving greatly affects its taste, juiciness and appearance. A few simple tips below will help novice cooks achieve consistently high results in this seemingly elementary business. Experience, knowledge and the right tools are at the core of good meat cutting.
It is even more important to let the cooked meat “rest” for at least 15 minutes before slicing, so that the juices are evenly distributed over the piece of meat and it will be easier to cut. For the cutting itself, you need a high-quality, well-balanced and well-sharpened carving knife. It should not be serrated, since it is good to cut with such a knife, not cut, as a result of which the meat will not look the best.
Using a dull knife will also make the meat (even if well cooked) look unattractive. For the board, take a large wooden cutting board and place a damp towel under it to prevent slipping.