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Последние темы
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A B C D E F G H I J K L M N O P Q R S T V W Y | CARVING BEEF
Beefsteak
First separate the meat from the bone by cutting along the edge of the bone with the thin point of the knife.
Beginning with the wide or bone end of a porterhouse or sirloin steak, and following the grain of the meat, divide each section into portions an inch or slightly more in width, depend- ing on the number to be served.
In porterhouse and similar steaks, the tenderloin and the wider section are more tender and have a finer flavor and text- ure than the narrow section. Give a serving of the finer quality meat and one of the less choice meat to each person.
The small or flank end of a porterhouse steak is of poor quality, suited only for stewing or braizing, and should not be served with the rest of the steak.
Add to each portion a bit of garnish, a spoon of dish gravy, and if the steak is planked, a serving of vegetables.
Roast Beef
Carve all roasts across the grain of the meat. The thickness of the slices varies with the kind of roast that is being carved, and may be influenced by the personal preferences of the people for whom the carving is being done. Generally the slices should be thin, but whether thin or thick, they should be even and attractive looking.
FILLET OR TENDERLOIN ROAST
Hold the roast firmly with the fork and cut the meat squarely across the grain in slices slightly less than one-half inch in thickness. Begin with the thick or forward portion. Serve one slice to each person.
LOIN, ROUND OR RUMP ROAST
Cut across the grain, as with a tenderloin roast, but carve the slices as thin as possible, because the meat is less tender than the fillet.
STANDING RIB ROAST
Place the roast cut side up on a platter with the ribs to the left. Thrust the fork firmly into the side below the upper bone and cut slices l 1/8 to ¼ inch thick toward the fork, across the grain, until the bone is reached. Cut several slices and then separate from the bone by cutting down with the point of the knife along the bone.
CHUCK POT ROAST
Place the meat with the rib side toward the carver. Insert the fork straddling the narrow strip of cartilage running down the center of the meat and cut off the rib bone. Cut horizontally across grain into slices 1/4 inch thick, beginning at the right front corner and cutting up through the slice at the center of the roast. When one side is sliced reverse and cut other side.
SHORT RIBS
Place meat so that ribs are at the back. Thrust fork into meat and cut down between the bones. A bone may be served with each slice.
ROLLED ROAST
A rolled roast should be held together for carving by skewers thrust directly through the roll across the grain of the meat. Set the roast on end and thrust the fork firmly into the side an inch or two from the top. Then, holding the knife horizontally, cut thin even slices across the entire roast.
Remove the skewers one at a time as you reach them in carving, and move the fork downward from time to time as necessary. |
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