Thread: Horizontal meat slicing technique?

Kalmia wrote:
> I tried to slice some pork chop eyes on the horizontal. I wanted it
> uniformly thin for a pork scallopine. Tried to flatten the meat with
> the metal dough scraper and use a sharp knife inserted between cutting
> board and the scraper - didn't work. I finally used the electric
> knife, and, holding it at a 45 degree angle, managed to slice off
> some meat, but it was thinner than wanted and tapered down to tissue
> thin on one end.
> Any suggestions? I didn't want to use the mallet method.
>
> Thanks.

Lightly freeze.

Not so solid it would take a band saw to cut through, but if just
beginning to ice up and a small toothed serrated knife were used?

A professionals sharp butcher knife would probly work also.

Possibly even well frozen and a serrated bread knife or clean hack saw
blade were used, might be worth while if doing a lot.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Kalmia" <[email protected]> wrote in message
news:[email protected]...
>I tried to slice some pork chop eyes on the horizontal. I wanted it
> uniformly thin for a pork scallopine. Tried to flatten the meat with
> the metal dough scraper and use a sharp knife inserted between cutting
> board and the scraper - didn't work. I finally used the electric
> knife, and, holding it at a 45 degree angle, managed to slice off
> some meat, but it was thinner than wanted and tapered down to tissue
> thin on one end.
> Any suggestions? I didn't want to use the mallet method.
>
> Thanks.

Half freeze them. Then they will cut much easier.

Paul

On Sun, 29 Nov 2009 16:18:50 -0800 (PST), Kalmia
<[email protected]> wrote:

>I tried to slice some pork chop eyes on the horizontal. I wanted it
>uniformly thin for a pork scallopine. Tried to flatten the meat with
>the metal dough scraper and use a sharp knife inserted between cutting
>board and the scraper - didn't work. I finally used the electric
>knife, and, holding it at a 45 degree angle, managed to slice off
>some meat, but it was thinner than wanted and tapered down to tissue
>thin on one end.
>Any suggestions? I didn't want to use the mallet method.
>
All you need is a sharp 8"-9" chefs knife, a cutting board and steady
hands. Place the meat on the board, lightly but firmly press your
palm on the meat with the palm taught and fingers flexed upward...
then slice through the meat with the blade parallel to the board and
the edge very slightly sloped downward... do not push, slice... you
will be able to feel the blade work its way through the meat with your
palm as you slice through exerting cutting pressure as you draw the
blade towards yourself. I know this sounds scary but it really is
very simple... try with a thicker piece of meat until you gain
confidence. Make your slices working up from the board. Once you get
the hang of it you will be able to easily make paper thin slices and
wonder why you never did this before. The trick is not to have anyone
in the kitchen to distract you, no one should be in the kitchen with
you whenever you're doing knife work of any kind. In fact there
should be no talking when working with food, aside from the
conversation robbing your concentration when people talk they spit, I
know I don't want spittle on my food. When you're at the deli and the
clerks are carrying on a conversastion it's best not to shop there...
I don't mind a gal spitting on my pepperoni but not near the slicer.
heheh

On Nov 29, 4:18 pm, Kalmia <tweeny90...@mypacks.net> wrote:
> I tried to slice some pork chop eyes on the horizontal. I wanted it
> uniformly thin for a pork scallopine. Tried to flatten the meat with
> the metal dough scraper and use a sharp knife inserted between cutting
> board and the scraper - didn't work.

Your left hand, assuming you have the knife in your right, works
better than something like the scraper. Just place it flat on the
chop to hold it in place. Don't press down hard, that just inhibits
the knife's cutting. Then use the horizontal knife to slice the
chop. As Sheldon says, use a slicing action, a back and forth motion,
not just a push.

> I finally used the electric
> knife, and, holding it at a 45 degree angle, managed to slice off
> some meat, but it was thinner than wanted and tapered down to tissue
> thin on one end.

The electric knives I've seen are serrated -- saws, really, not knives
-- and do a lousy job. You want scallopine or thin cutlets to be cut
cleanly, not all chewed up.

> Any suggestions? I didn't want to use the mallet method.

There's really only one answer: sharpen your knife. -aem

On Sun, 29 Nov 2009 16:18:50 -0800 (PST), Kalmia wrote:

> I tried to slice some pork chop eyes on the horizontal. I wanted it
> uniformly thin for a pork scallopine. Tried to flatten the meat with
> the metal dough scraper and use a sharp knife inserted between cutting
> board and the scraper - didn't work. I finally used the electric
> knife, and, holding it at a 45 degree angle, managed to slice off
> some meat, but it was thinner than wanted and tapered down to tissue
> thin on one end.
> Any suggestions? I didn't want to use the mallet method.

For pork loin (what you're calling pork chop eyes), you can
partially freeze, then cut vertically the normal way.

-sw

On Sun, 29 Nov 2009 17:13:37 -0800 (PST), aem <[email protected]>
wrote:

>On Nov 29, 4:18 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>> I tried to slice some pork chop eyes on the horizontal. I wanted it
>> uniformly thin for a pork scallopine. Tried to flatten the meat with
>> the metal dough scraper and use a sharp knife inserted between cutting
>> board and the scraper - didn't work.
>
> Your left hand, assuming you have the knife in your right, works
>better than something like the scraper. Just place it flat on the
>chop to hold it in place. Don't press down hard, that just inhibits
>the knife's cutting. Then use the horizontal knife to slice the
>chop. As Sheldon says, use a slicing action, a back and forth motion,
>not just a push.
>
>> I finally used the electric
>> knife, and, holding it at a 45 degree angle, managed to slice off
>> some meat, but it was thinner than wanted and tapered down to tissue
>> thin on one end.
>
>The electric knives I've seen are serrated -- saws, really, not knives
>-- and do a lousy job. You want scallopine or thin cutlets to be cut
>cleanly, not all chewed up.
>
>> Any suggestions? I didn't want to use the mallet method.
>
>There's really only one answer: sharpen your knife. -aem
>
>
And partially freezing is not only very foodtv amateurish
(professional cooks would never consider such idiocy), freezing also
extracts moisture, yielding dry cutlets. But mostly slicing through
ice crystals is very dangerous... if you don't want to end up in the
ER and possibly lose full use of a hand for the rest of your life by
severing a nerve never attempt to slice any degree of frozen meat. If
you're a newbie and not sure of your knife prowess then dust your
board with flour to make things less slippery, be sure your knife is
truly sharp, and deep six any serrated knives. Professionals don't
own any serrated knives... even bread knives are not serrated, they're
scalloped. And whenever you patronize a steak house and they provide
serrated knives leave.... serrated knives are for pruning light wood
in the garden, not for slicing meat. The only serrated knife
permitted in a kitchen is a grapefruit knife.

In article
<[email protected]>,
Kalmia <[email protected]> wrote:

> I tried to slice some pork chop eyes on the horizontal. I wanted it
> uniformly thin for a pork scallopine. Tried to flatten the meat with
> the metal dough scraper and use a sharp knife inserted between cutting
> board and the scraper - didn't work. I finally used the electric
> knife, and, holding it at a 45 degree angle, managed to slice off
> some meat, but it was thinner than wanted and tapered down to tissue
> thin on one end.
> Any suggestions? I didn't want to use the mallet method.
>
> Thanks.

I slice meat thin and evenly to make jerky. I slice it partially frozen
(slightly crunchy) so it's soft enough to slice, but solid enough to not
"mash" when I'm slicing.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Sun, 29 Nov 2009 22:22:05 -0600, Omelet <[email protected]>
wrote:

>In article
><[email protected]>,
> Kalmia <[email protected]> wrote:
>
>> I tried to slice some pork chop eyes on the horizontal. I wanted it
>> uniformly thin for a pork scallopine. Tried to flatten the meat with
>> the metal dough scraper and use a sharp knife inserted between cutting
>> board and the scraper - didn't work. I finally used the electric
>> knife, and, holding it at a 45 degree angle, managed to slice off
>> some meat, but it was thinner than wanted and tapered down to tissue
>> thin on one end.
>> Any suggestions? I didn't want to use the mallet method.
>>
>> Thanks.
>
>I slice meat thin and evenly to make jerky. I slice it partially frozen
>(slightly crunchy) so it's soft enough to slice, but solid enough to not
>"mash" when I'm slicing.

For jerky you want dry meat... and thin strips are much easier to
slice than cutlets... actually there should be no need to freeze meat
for slicing thin strips.

On Sun, 29 Nov 2009 17:13:37 -0800 (PST), aem wrote:

> On Nov 29, 4:18 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>> I tried to slice some pork chop eyes on the horizontal. I wanted it
>> uniformly thin for a pork scallopine. Tried to flatten the meat with
>> the metal dough scraper and use a sharp knife inserted between cutting
>> board and the scraper - didn't work.
>
> Your left hand, assuming you have the knife in your right, works
> better than something like the scraper. Just place it flat on the
> chop to hold it in place. Don't press down hard, that just inhibits
> the knife's cutting. Then use the horizontal knife to slice the
> chop. As Sheldon says, use a slicing action, a back and forth motion,
> not just a push.
>
>> I finally used the electric
>> knife, and, holding it at a 45 degree angle, managed to slice off
>> some meat, but it was thinner than wanted and tapered down to tissue
>> thin on one end.
>
> The electric knives I've seen are serrated -- saws, really, not knives
> -- and do a lousy job. You want scallopine or thin cutlets to be cut
> cleanly, not all chewed up.
>
>> Any suggestions? I didn't want to use the mallet method.
>
> There's really only one answer: sharpen your knife. -aem

i find that a boning knife works best for this rather than a chef's. and
yes, sharpness helps.

your pal,
blake

In article <[email protected]>,
brooklyn1 <[email protected]> wrote:

> On Sun, 29 Nov 2009 22:22:05 -0600, Omelet <[email protected]>
> wrote:
>
> >In article
> ><[email protected]>,
> > Kalmia <[email protected]> wrote:
> >
> >> I tried to slice some pork chop eyes on the horizontal. I wanted it
> >> uniformly thin for a pork scallopine. Tried to flatten the meat with
> >> the metal dough scraper and use a sharp knife inserted between cutting
> >> board and the scraper - didn't work. I finally used the electric
> >> knife, and, holding it at a 45 degree angle, managed to slice off
> >> some meat, but it was thinner than wanted and tapered down to tissue
> >> thin on one end.
> >> Any suggestions? I didn't want to use the mallet method.
> >>
> >> Thanks.
> >
> >I slice meat thin and evenly to make jerky. I slice it partially frozen
> >(slightly crunchy) so it's soft enough to slice, but solid enough to not
> >"mash" when I'm slicing.
>
> For jerky you want dry meat... and thin strips are much easier to
> slice than cutlets... actually there should be no need to freeze meat
> for slicing thin strips.

It really is MUCH easier Sheldon.
Try it. I dare you. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Nov 30, 1:43*pm, Omelet <ompome...@gmail.com> wrote:
> In article <gtj7h5dsk3okl28kki1lsvn1c11hcj7...@4ax.com>,
>
>
>
> *brooklyn1 <gravesen...@verizon.net> wrote:
> > On Sun, 29 Nov 2009 22:22:05 -0600, Omelet <ompome...@gmail.com>
> > wrote:
>
> > >In article
> > ><df5b2041-4866-4ea0-92d6-3594caa45...@m38g2000yqd.googlegroups.com>,
> > > Kalmia <tweeny90...@mypacks.net> wrote:
>
> > >> I tried to slice some pork chop eyes on the horizontal. *I wanted it
> > >> uniformly thin for a pork scallopine. * Tried to flatten the meat with
> > >> the metal dough scraper and use a sharp knife inserted between cutting
> > >> board and the scraper - didn't work. *I finally used the electric
> > >> knife, *and, holding it at a 45 degree angle, managed to slice off
> > >> some meat, but it was thinner than wanted and tapered down to tissue
> > >> thin on one end.
> > >> Any suggestions? *I didn't want to use the mallet method.
>
> > >> Thanks.
>
> > >I slice meat thin and evenly to make jerky. I slice it partially frozen
> > >(slightly crunchy) so it's soft enough to slice, but solid enough to not
> > >"mash" when I'm slicing.
>
> > For jerky you want dry meat... and thin strips are much easier to
> > slice than cutlets... actually there should be no need to freeze meat
> > for slicing thin strips.
>
> It really is MUCH easier Sheldon.
> Try it. I dare you. ;-)
> --

I thought you were sent on a mission. The mission is that of a rescue
dog. I guess that other canines got there ahead of you. Omlete,
you're a braggart pig. And a pig that's afraid of a fight.

> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> recfoodreci...@yahoogroups.com
> Subscribe: recfoodrecipes-subscr...@yahoogroups.com

"brooklyn1" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 29 Nov 2009 16:18:50 -0800 (PST), Kalmia
> <[email protected]> wrote:
>
>>I tried to slice some pork chop eyes on the horizontal. I wanted it
>>uniformly thin for a pork scallopine. Tried to flatten the meat with
>>the metal dough scraper and use a sharp knife inserted between cutting
>>board and the scraper - didn't work. I finally used the electric
>>knife, and, holding it at a 45 degree angle, managed to slice off
>>some meat, but it was thinner than wanted and tapered down to tissue
>>thin on one end.
>>Any suggestions? I didn't want to use the mallet method.
>>
> All you need is a sharp 8"-9" chefs knife, a cutting board and steady
> hands. Place the meat on the board, lightly but firmly press your
> palm on the meat with the palm taught and fingers flexed upward...
> then slice through the meat with the blade parallel to the board and
> the edge very slightly sloped downward... do not push, slice... you
> will be able to feel the blade work its way through the meat with your
> palm as you slice through exerting cutting pressure as you draw the
> blade towards yourself. I know this sounds scary but it really is
> very simple... try with a thicker piece of meat until you gain
> confidence. Make your slices working up from the board. Once you get
> the hang of it you will be able to easily make paper thin slices and
> wonder why you never did this before. The trick is not to have anyone
> in the kitchen to distract you, no one should be in the kitchen with
> you whenever you're doing knife work of any kind. In fact there
> should be no talking when working with food, aside from the
> conversation robbing your concentration when people talk they spit, I
> know I don't want spittle on my food. When you're at the deli and the
> clerks are carrying on a conversastion it's best not to shop there...
> I don't mind a gal spitting on my pepperoni but not near the slicer.
> heheh
>
>
I think the chef's knife is too thick for that. I'd use a 12" thin slicing
knife for that.

"blake murphy" <[email protected]> wrote
> i find that a boning knife works best for this rather than a chef's. and
> yes, sharpness helps.

That is the long skinny one, right? That is what I use. P.S. You said
"boning."

cybercat wrote:

> "blake murphy" <[email protected]> wrote
>> i find that a boning knife works best for this rather than a chef's.
>> and yes, sharpness helps.
>
> That is the long skinny one, right? That is what I use. P.S. You said
> "boning."


You give ME a "boner", mon petite cyperhussy...!!!

:-)


--
Best
Greg Morrow

On Mon, 30 Nov 2009 14:44:27 -0500, cybercat wrote:

> "blake murphy" <[email protected]> wrote
>> i find that a boning knife works best for this rather than a chef's. and
>> yes, sharpness helps.
>
> That is the long skinny one, right? That is what I use. P.S. You said
> "boning."

all part of subliminal fiendish plan.

your pal,
boris

On Mon, 30 Nov 2009 12:43:57 -0600, Omelet wrote:

> In article <[email protected]>,
> brooklyn1 <[email protected]> wrote:
>
>> On Sun, 29 Nov 2009 22:22:05 -0600, Omelet <[email protected]>
>> wrote:
>>
>>>In article
>>><[email protected]>,
>>> Kalmia <[email protected]> wrote:
>>>
>>>> I tried to slice some pork chop eyes on the horizontal. I wanted it
>>>> uniformly thin for a pork scallopine. Tried to flatten the meat with
>>>> the metal dough scraper and use a sharp knife inserted between cutting
>>>> board and the scraper - didn't work. I finally used the electric
>>>> knife, and, holding it at a 45 degree angle, managed to slice off
>>>> some meat, but it was thinner than wanted and tapered down to tissue
>>>> thin on one end.
>>>> Any suggestions? I didn't want to use the mallet method.
>>>>
>>>> Thanks.
>>>
>>>I slice meat thin and evenly to make jerky. I slice it partially frozen
>>>(slightly crunchy) so it's soft enough to slice, but solid enough to not
>>>"mash" when I'm slicing.
>>
>> For jerky you want dry meat... and thin strips are much easier to
>> slice than cutlets... actually there should be no need to freeze meat
>> for slicing thin strips.
>
> It really is MUCH easier Sheldon.
> Try it. I dare you. ;-)

i see this tip all over the place, but mostly for cutting thin strips as
for chinese food. i usually can't be bothered; if you have a sharp knife,
it shouldn't be necessary.

i have used it while cutting paper-thin slices for sukiyaki, but even then
turning the meat around from less-frozen end to more-frozen end
periodically, if that makes sense. but i can't see it being helpful for a
horizontal cut, as the edges will be less frozen than the middle.

your pal,
blake

"blake murphy" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 30 Nov 2009 14:44:27 -0500, cybercat wrote:
>
>> "blake murphy" <[email protected]> wrote
>>> i find that a boning knife works best for this rather than a chef's.
>>> and
>>> yes, sharpness helps.
>>
>> That is the long skinny one, right? That is what I use. P.S. You said
>> "boning."
>
> all part of subliminal fiendish plan.
>
> your pal,
> boris

Yeah, well I got your horizontal slice right here, big guy. winkwink

In article <tmnd454sr8oj$.[email protected]>,
blake murphy <[email protected]> wrote:

> >>>I slice meat thin and evenly to make jerky. I slice it partially frozen
> >>>(slightly crunchy) so it's soft enough to slice, but solid enough to not
> >>>"mash" when I'm slicing.
> >>
> >> For jerky you want dry meat... and thin strips are much easier to
> >> slice than cutlets... actually there should be no need to freeze meat
> >> for slicing thin strips.
> >
> > It really is MUCH easier Sheldon.
> > Try it. I dare you. ;-)
>
> i see this tip all over the place, but mostly for cutting thin strips as
> for chinese food. i usually can't be bothered; if you have a sharp knife,
> it shouldn't be necessary.

Perhaps... but thin and even is _critical_ for properly made jerky.
This takes the guesswork out of it, and it's easier and faster.

As my brother in law likes to say:

"Work smarter not harder".

;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Tue, 1 Dec 2009 14:34:59 -0500, blake murphy
<[email protected]> wrote:

>but i can't see it being helpful for a
>horizontal cut, as the edges will be less frozen than the middle.

Meat freezes from the inside out?

--
I love cooking with wine.
Sometimes I even put it in the food.