how to slice cooked meat thin without a slicer

I just make sure the meat is cold if cooked or partially frozen if raw and then use my slicer knife. After all, who wouldn't want a tool that can create picture-perfect and paper-thin slices of fruits and vegetables that would put even the sharpest chef's knife to shame? It’s quite satisfying process actually, when the meat is at just the right firmness. Your casseroles would cook perfectly evenly, since the ingredients would be cut uniformly. Very thin slices – about 1/8 inch or even thinner. Unless you’re a butcher, getting really thin slices of meat, particularly uncooked meat, is a tough feat. This method also works with chicken and pork! If the beef is too thin, it won’t do as good a job of retaining its juices. ... associate food editor Kellie Evans has a genius trick for cutting paper-thin slices of meat. Use a 2-prong fork to hold the meat and then slice away. To thinly slice a ham, either a deli slicer or sharp thin-bladed knife is ideal. Granted, the thickness of roast beef slices is a matter of personal preference, so feel free to slice your beef very thin if that’s what you prefer. Step 2. Be sure to do some extra research about meat slicers in general before you purchase one. The blade is thinner than a chef's knife or french knife. Conclusion. At first glance, mandolines seem like such a good idea. How to Slice Steak Paper-Thin. Your French fry game would never be the same. Using a ‘ham’ or prosciutto knife with a reasonable length blade can also be effective for thinly slicing ham. By now you should know all that you need to when it comes to meat slicer blades. For Japanese recipes that include pork or beef, the majority will list “thinly sliced meat” on the ingredients list. Here’s how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon! https://www.meatanswers.com/how-to-slice-meat-thin-without-a-slicer https://www.kitchenthinker.com/how-to-slice-meat-thinly-without-a-slicer A semi-professional slicer will allow wafer-thin slicing. My husband always slices london broil and other tougher cuts of meat super, super thin - almost too thin for my preferences - and certainly thin enough for deli slices. ... Reproduction in whole or in part without permission is prohibited. It sounds simple enough, but even with a sharp knife, cutting a clean, totally even, thin piece of meat is challenging. Other than that, fare thee well, meat-heads (again, I mean that inoffensively). You should be able to get extremely thin slices of meat with a sharp carving knife, some elbow grease, and patience. Bring the half-frozen meat out on a cutting board and carefully slice it with a sharp knife against the grain. Bologna for Fried Bologna Sandwiches should be around 1/4″ thick, but for cold sandwiches the meat … Most cooks say you should definitely never slice roast beef less than 1 … Roast beef is a relatively thin slice for sandwiches, but raw ribeye for Steak & Onion or Philly Cheesesteak should first be frozen and then sliced as thinly as possible. Slice the meat. Keep the power button off and the meat slicer unplugged whenever you are not using it. It’s almost like shaving the meat. Salads would become works of art. It takes some practice, but you don't need anything fancy.

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