When it comes to slicing meat at home with the best knife for cutting raw meat, preferably all you're probably going to be doing is just a little bit of dicing maybe doing some stir-fry or if you do like to buy whole chunks of state slicing steaks off it.
If you are in a hurry, you can watch the short video.
So I'll just show you some little techniques at home when it comes to things like casseroles
.
I've got a piece of Chuck steak here people go on about certain sizes for dice and things like that but when you're cooking a meat for as long as what you're going to be cooking a piece of chuck for the size isn't going to really matter too much because hopefully it should be falling to pieces and melting in your mouth anyway so just little ones actually very nice and easy with the Chuck I just sort of go straight down like so and then sideways and you can get yourself nice little sizes whatever you're after Chuck is quite a tough piece of meat so your knife probably won't be as sharp as this so it might be a little bit harder for you to do so but just be nice and careful you want to keep your hands always to the left side of the meat and cut away from your body as well so keeping your nice hands as safe and sound away from the blade there and just little slices if you do feel a lot of the time you'll feel it getting cut on there stuck on there just make sure you keep your fingers away and what you really want to try to do is push down with the forward of your knife and get that to touch and then pull back rather than soaring at it and you get marks in that in there you want to nice forward and slice in one big movement so it's nice and easy for you push that on side if you do tend to buy whole pieces of meat at home and slice your own steaks obviously what you want to do is cut against the grain imagine a tree if you're going to try to chop it down straight down the middle is going to be a lot harder than what it is if you're trying to chop it sideways so this here is a piece of sirloin New York steak porterhouse whatever you would like to call it and you can see here that you took account of the camera the grains running through it so that's the way the grain is running so we want to chop against the grain which is going to be down this way like this once again also you want to make sure your fingers are nice and safely out of the way push down hard forward with the knife so the blades hitting the bottom and then one slice backwards if you can't get it in the one go obviously get to start it off you can do a little backwards motion and then forward again and you should be able to come straight back through nice and easy as such another thing you'll probably be doing at home is chicken breast schnitzels stir-fried dicing all of the above there's a few different techniques when it comes to schnitzel ink we tinned here just a butterfly a schnitzel so what that means is I cut almost the way through and then open it up so I'll show you that technique so you want to have your hand nice and flat on the top and with your knife as well when you're coming in here you want to make sure that you're coming in nice and straight obviously if you're angled and down you're going to just chop straight down and you have a very lopsided schnitzel and if you're angling up you're going to run the risk of cutting your hand but be confident with it have you had a nice and flat on the top start down the small end of the chicken breast here go in and just slowly move your way across as so when you feel like you've gotten a decent away through the meat open it up like so and then just a little bit more down there then you've got yourself a nice looking schnitzel if you don't like your schnitzel that big what you can also do is slice a couple of them off there so what I want to do here again as I said my hand nice and flat on the schnitzel come through if you work your way along like such all the way through the piece of meat you're going to have two nice little sized schnitzels there to play with another thing stir-fry very similar to what that and what I do so I don't have big chunky pieces of stir-fry I will go straight the way through the chicken breast again and then get my smaller knife and I will come through and just nice little slivers I chop them on an angle so you get a little bit of size to them as well as such that way there you're not getting huge big chunks you're getting nice little ones like that easy to deal with as well so this is probably some of the similar sort of slicing you will be doing at home and there's just a little basic tutorial on how to do such.
If you are in a hurry, you can watch the short video.
So I'll just show you some little techniques at home when it comes to things like casseroles
.
I've got a piece of Chuck steak here people go on about certain sizes for dice and things like that but when you're cooking a meat for as long as what you're going to be cooking a piece of chuck for the size isn't going to really matter too much because hopefully it should be falling to pieces and melting in your mouth anyway so just little ones actually very nice and easy with the Chuck I just sort of go straight down like so and then sideways and you can get yourself nice little sizes whatever you're after Chuck is quite a tough piece of meat so your knife probably won't be as sharp as this so it might be a little bit harder for you to do so but just be nice and careful you want to keep your hands always to the left side of the meat and cut away from your body as well so keeping your nice hands as safe and sound away from the blade there and just little slices if you do feel a lot of the time you'll feel it getting cut on there stuck on there just make sure you keep your fingers away and what you really want to try to do is push down with the forward of your knife and get that to touch and then pull back rather than soaring at it and you get marks in that in there you want to nice forward and slice in one big movement so it's nice and easy for you push that on side if you do tend to buy whole pieces of meat at home and slice your own steaks obviously what you want to do is cut against the grain imagine a tree if you're going to try to chop it down straight down the middle is going to be a lot harder than what it is if you're trying to chop it sideways so this here is a piece of sirloin New York steak porterhouse whatever you would like to call it and you can see here that you took account of the camera the grains running through it so that's the way the grain is running so we want to chop against the grain which is going to be down this way like this once again also you want to make sure your fingers are nice and safely out of the way push down hard forward with the knife so the blades hitting the bottom and then one slice backwards if you can't get it in the one go obviously get to start it off you can do a little backwards motion and then forward again and you should be able to come straight back through nice and easy as such another thing you'll probably be doing at home is chicken breast schnitzels stir-fried dicing all of the above there's a few different techniques when it comes to schnitzel ink we tinned here just a butterfly a schnitzel so what that means is I cut almost the way through and then open it up so I'll show you that technique so you want to have your hand nice and flat on the top and with your knife as well when you're coming in here you want to make sure that you're coming in nice and straight obviously if you're angled and down you're going to just chop straight down and you have a very lopsided schnitzel and if you're angling up you're going to run the risk of cutting your hand but be confident with it have you had a nice and flat on the top start down the small end of the chicken breast here go in and just slowly move your way across as so when you feel like you've gotten a decent away through the meat open it up like so and then just a little bit more down there then you've got yourself a nice looking schnitzel if you don't like your schnitzel that big what you can also do is slice a couple of them off there so what I want to do here again as I said my hand nice and flat on the schnitzel come through if you work your way along like such all the way through the piece of meat you're going to have two nice little sized schnitzels there to play with another thing stir-fry very similar to what that and what I do so I don't have big chunky pieces of stir-fry I will go straight the way through the chicken breast again and then get my smaller knife and I will come through and just nice little slivers I chop them on an angle so you get a little bit of size to them as well as such that way there you're not getting huge big chunks you're getting nice little ones like that easy to deal with as well so this is probably some of the similar sort of slicing you will be doing at home and there's just a little basic tutorial on how to do such.
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