How to slice meat against the grain | DUMPLING SISTERS
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- čas přidán 8. 06. 2024
- Ever wondered what the instruction to "slice meat against/across the grain" means? Or why it's important to do it? We reveal all in this video.
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girl where have you been all my life! lol your the FIRST chef to do the perfect demonstration! Thank you!
if you put the meat in the freezer for 40 mins first, you can slice it very accurately with all the control you need, much safer too.
Wow that slant cutting technique for awkward grain direction meat is a neat trick. It was always a challenge for me, now I know.
I see this just after I am done improperly slicing everything. Wonderful !
Thank you! First time actually understanding how to cut it
Very practical cooking skill! Thank you
Thanks for sharing this technique.
Such a super important tip that makes a worlds of difference!
Absolutely!!!
Super helpful! Thanks! You have saved me from future accidents & less chew time. haha. Thanks! LOVE your accent btw. 😊
Haha I love 'extra chew time'! Efficiency for the win!
Still relevant, thank you.
Thanks for the tips..
Great tip, thanks!
Thanks! Glad you found it useful :)
Could you use the 'Towards you' method with tongs or something other than the flat of your hand? maybe with a bigger piece of meat?
thank you so much :)
Thank You !
i learn something new today
Can you use this tip on beef?
I used to buy shaved beef at the supermarket for a ridiculous price. I now buy beef on sale & shave it at home. I can't belief how much cheaper it is.
should i cut the meat when i just buy it and freeze it or only cut when i need to cook it?
Depends on when you need it or what you plan to use it for.You can cut it right before you're about to cook, but then you add extra prepping time to your cooking. If you have a large chunk of meat and you plan to make two dishes, it's best to cut them and freeze beforehand, since it's a bad idea to freeze meat twice.Just make sure that you take proper precautions if you cut the meat before you freeze it (wash your hands or wear disposable gloves, use a clean knife) since you'll carry the bacteria onto the meat you're about to freeze.
what kind of knife are you using? also it seems like it might need to be sharpened
Hi Andrew, it's by a Japanese brand called Global. Deadly sharp when new but as with all knives, need a sharpen every now and then. This one was probably due exactly that!
Dumpling Sisters awesome! well I hope you have a reputable sharpener in your area!
thak you, thank you thank you.
Are u based in uk?
Oh me no likey the second option! Its kinda scary lol
I came here only to GAZE in AWE at AMY ;)
Suuuuuper cute lady😍😍😍😍
Wouldn't it be useful if them meat were almost frozen, not solid but firm?
Yes that's a great idea if you're able to remember to take it out of the freezer before it gets solid ;) A great technique if you need the meat to be super thin, like got hot pot.
If you ever used a thin meat slicer on a frozen meat vs hand sliced on a soft thawed meat, you would find that the hand sliced actually comes out much tender. I think this is due to thicker meat around the edges from the squishy cutting action as opposed to thin edges which makes the meat over cook easily and ultimately curls up. They also look much better (hand sliced) when cooked.
Never heard a Asian with a British accent😮
Australian.
@@annab3184 if you read the channel profile you'll know they're from NZ
So cutting against the grain means slicing so you keep a longer length of tendon or white marbling of meat? I'm over 50 and they say you loose some brain cells as you get older. :)
Lol yes it is a bit complicated when you say it out loud! it's actually a shorter length of tendon that you want, cos the shorter they are, the less tough they are to chew through.
First!
Haha woot! x
this is why i only eat spam so i dont end up with bloody hands
I don't see the grain.
I strongly recommend to NOT slice toward your finders.
But thats the fun part
Your illustration for cutting against the grain is wrong. Cutting the way you showed not to IS cutting against the grain (because you'd be cutting perpendicular to the muscle fibres). That being said, the way you are cutting the meat definitely shortens the fibres even more, thus making the meat even more tender.
Okay I was confused at first too because my projects are done in work/woodshops (which caused my slight confusion but never mind that). She is going against the grain; just go to google images "cutting against grain" and you'll find nice illustrations of this video's exact demonstration. It might take a while for the lightbulb to go off but yeah, after the illustrations I understand it a lot easier.
I wasn't arguing that she wasn't cutting against the grain. I was arguing her saying cutting "straight down" perpendicular to the muscle fibres isn't cutting against the grain. It is. Cutting at an angle like she does reduces the length of the fibers even more, but that does not change the fact that a straight down cut perpendicular to the muscle fibres IS cutting against the grain.
EDIT: I just realized, my original comment meant to say "Your illustration for NOT cutting against the grain is wrong"
I stop dont get it. Lol.
Cutie
How beautiful is this lady called chef