| mikedavid00@HOTMAIL.COM |
I have recently moved to the Toronto area and those that live here know
that the Chinese food (and most other ethnic food) is very close to
authentic or outright authentic.
When eating at a few resturaunts, one of the things I noticed was that
the chicken or beef was cut in similar sized, very thin, squarish, and
beef/chicken/pork almost have the same softness.
I understand that most asian resturaunts here and in China marinade the
meat in baking soda in order to soften the meat, and then wash it off.
Does anyone have the exact recipe?
However, I do not know how they cut those almost perfect very thin
slices of beef and chicken. The cooked chicken and beef I would
describe as *un*cooked thick bacon cut in 3rds. I would guestimate that
is the rough size of the pieces and similar thickness.
I feel that these sized meat pieces will be much faster to cook and
easier to work with. Also they soak in more liquids from the dish it
seems.
But how do they shave them so thin and perfect? It would be very ideal
to make large batches of this chicken and then freeze them.
Thanks!
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| salgud |
Maybe someone else here knows for sure, but my guess is that they don't
slice it that thin, they pound it out with a wooden hammer under a
piece of plastic wrap, then cut it up. I've seen this done with
chicken, would think it would work with pork and beef.
mikedavid00@HOTMAIL.COM wrote:
> I have recently moved to the Toronto area and those that live here know
> that the Chinese food (and most other ethnic food) is very close to
> authentic or outright authentic.
>
> When eating at a few resturaunts, one of the things I noticed was that
> the chicken or beef was cut in similar sized, very thin, squarish, and
> beef/chicken/pork almost have the same softness.
>
> I understand that most asian resturaunts here and in China marinade the
> meat in baking soda in order to soften the meat, and then wash it off.
> Does anyone have the exact recipe?
>
> However, I do not know how they cut those almost perfect very thin
> slices of beef and chicken. The cooked chicken and beef I would
> describe as *un*cooked thick bacon cut in 3rds. I would guestimate that
> is the rough size of the pieces and similar thickness.
>
> I feel that these sized meat pieces will be much faster to cook and
> easier to work with. Also they soak in more liquids from the dish it
> seems.
>
> But how do they shave them so thin and perfect? It would be very ideal
> to make large batches of this chicken and then freeze them.
>
> Thanks!
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| Goomba38 |
mikedavid00@HOTMAIL.COM wrote:
> But how do they shave them so thin and perfect? It would be very ideal
> to make large batches of this chicken and then freeze them.
>
> Thanks!
>
partially frozen, the meat is much easier to slice thin.
Goomba
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| Sheldon |
Goomba38 wrote:
> mikedavid wrote:
>
> > But how do they shave them so thin and perfect? It would be very ideal
> > to make large batches of this chicken and then freeze them.
>
> partially frozen, the meat is much easier to slice thin.
That's how a lot of home cooks do it but Chinese Chefs being almost as
good with a sharp knife as a Jewish deli at slicing lox have no problem
attacking animal flesh as though with a microtome. Partially freezing
makes slicing thinly easier but also causes significant loss of
moisture.
Sheldon
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| aem |
mikedavid00@HOTMAIL.COM wrote:
[sni]
> I understand that most asian resturaunts here and in China marinade the
> meat in baking soda in order to soften the meat, and then wash it off.
> Does anyone have the exact recipe?
Only those that use tough cuts of beef. If you're cooking at home you
can use flank steak sliced thinly across the grain, or top sirloin, or
New York strip steak. Then you may want to flavor with a marinade but
you don't need any soda.
>
> [snip]
> But how do they shave them so thin and perfect? It would be very ideal
> to make large batches of this chicken and then freeze them.
>
A sharp knife is all you need -- chicken is tender. I would not
recommend you make batches for freezing. After you have sliced a
chicken breast just a few times you will see how easy and fast it is.
Frozen slices will stick together and are subject to freezer burn.
-aem
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| Mark D |
Hi, What I use myself, and have found works well for slicing chicken
breast fillets thin, is a good Fish Filet Fnife.
My favorite, is a filet knife made by the Spyderco Company, and this
knife takes an edge like a straight razor. This one cost me about $23 at
the time, and was worth every penny.
Another decent Knife that's great to have in the kitchen, is relatively
cheap, and easily gotten is a Fish Filet Knife made by Rapala, and can
usually be found in places like the sports dept in Wal Mart, or Sporting
Goods Stores.
I think an important trick/method for cooking Chicken, is to cook it
quickly, and not for long.
When it gets cooked for a long time, it tends to get tough, and dry.
Most stir frys usually state to cook the chicken first lightly, then
remove, then cook the veggies, and return the chicken at the very end.
Another one of my fav dishes that I make (A recipe stolen from my Uncle)
is a Chicken Breast Filet done in a Lemon-Wine Sauce, with Capers. Very
easy to do.
Slice 2 Chicken Breasts (Or Turkey) into very thin filets. (Clean up,
and remove any nasty pieces of fat)
Flour, and fry in a couple tablespoons of Butter/margarine over medium
heat just until the breasts begin to turn white (about a couple minutes)
Remove from the pan, and place on a dish.
Now add 1/2 cup of dry white wine to the pan, . Return Breasts to the
wine, and simmer the Breasts lightly on medium heat for a couple of
minutes. (Perhaps another bit of butter might be needed)
Squeeze 1/2 of a seeded lemon into the pan, and add about 9-10 small
capers at the very end. The sauce will thicken. If too thick, add just a
touch of water so it's not too thick. Serve immediately.
Mark
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| Monsur Fromage du Pollet |
Mark D wrote on 13 Jun 2005 in rec.food.cooking
> Hi, What I use myself, and have found works well for slicing
> chicken breast fillets thin, is a good Fish Filet Fnife.
>
> My favorite, is a filet knife made by the Spyderco Company, and
> this knife takes an edge like a straight razor. This one cost me
> about $23 at the time, and was worth every penny.
>
> Another decent Knife that's great to have in the kitchen, is
> relatively cheap, and easily gotten is a Fish Filet Knife made by
> Rapala, and can usually be found in places like the sports dept
> in Wal Mart, or Sporting Goods Stores.
>
> I think an important trick/method for cooking Chicken, is to cook
> it quickly, and not for long.
> When it gets cooked for a long time, it tends to get tough, and
> dry. Most stir frys usually state to cook the chicken first
> lightly, then remove, then cook the veggies, and return the
> chicken at the very end.
>
> Another one of my fav dishes that I make (A recipe stolen from my
> Uncle) is a Chicken Breast Filet done in a Lemon-Wine Sauce, with
> Capers. Very easy to do.
>
> Slice 2 Chicken Breasts (Or Turkey) into very thin filets. (Clean
> up, and remove any nasty pieces of fat)
> Flour, and fry in a couple tablespoons of Butter/margarine over
> medium heat just until the breasts begin to turn white (about a
> couple minutes) Remove from the pan, and place on a dish.
>
> Now add 1/2 cup of dry white wine to the pan, . Return Breasts to
> the wine, and simmer the Breasts lightly on medium heat for a
> couple of minutes. (Perhaps another bit of butter might be needed)
> Squeeze 1/2 of a seeded lemon into the pan, and add about 9-10
> small capers at the very end. The sauce will thicken. If too
> thick, add just a touch of water so it's not too thick. Serve
> immediately. Mark
>
>
>
Wouldn't pounding the breast flat and then cutting them to size work as
good?
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
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| AlleyGator |
"aem" <aem_again@yahoo.com> wrote:
>A sharp knife is all you need -- chicken is tender. I would not
>recommend you make batches for freezing. After you have sliced a
>chicken breast just a few times you will see how easy and fast it is.
>Frozen slices will stick together and are subject to freezer burn.
>-aem
>
True, you don't really want to freeze it. But for the cutting process
itself, you only want to throw it in the freezer long enough to "firm
it up" a little. I've been doing this to slice beef or chicken very
thin for years. Maybe it's not necessary but it sure makes it easier
for me. (improved knife skills needed? <G>)
--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.
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| Katra |
In article <1118694406.750959.164800@z14g2000cwz.googlegroups.com>,
mikedavid00@HOTMAIL.COM wrote:
> I have recently moved to the Toronto area and those that live here know
> that the Chinese food (and most other ethnic food) is very close to
> authentic or outright authentic.
>
> When eating at a few resturaunts, one of the things I noticed was that
> the chicken or beef was cut in similar sized, very thin, squarish, and
> beef/chicken/pork almost have the same softness.
>
> I understand that most asian resturaunts here and in China marinade the
> meat in baking soda in order to soften the meat, and then wash it off.
> Does anyone have the exact recipe?
>
> However, I do not know how they cut those almost perfect very thin
> slices of beef and chicken. The cooked chicken and beef I would
> describe as *un*cooked thick bacon cut in 3rds. I would guestimate that
> is the rough size of the pieces and similar thickness.
>
> I feel that these sized meat pieces will be much faster to cook and
> easier to work with. Also they soak in more liquids from the dish it
> seems.
>
> But how do they shave them so thin and perfect? It would be very ideal
> to make large batches of this chicken and then freeze them.
>
> Thanks!
>
When I want to slice meat really thin, I slice it when it's still
partially frozen. Works like a charm!!!!!! And you can get it almost
paper thin...
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
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| Sheldon |
Jeffs/Etc. wrote:
> mikedavid00@HOTMAIL.COM wrote:
>
> > But how do they shave them so thin and perfect? It would be very ideal
> > to make large batches of this chicken and then freeze them.
>
> The useless answer: First, start using a knife when you're old enough
> to hold it without dropping it...
>
> Something that hasn't been pointed out yet is that if you want to do
> this, use a Chinese cleaver or similar knife; this will allow you to
> make thin slices that are _even_. The basic chef's knife will allow
> you to make thin slices but they tend to be thicker on one side than
> the other.
Nonsense.
> A more useful answer, as many have pointed out: freeze the meat. Note
> that cutting frozen meat can be EXTREMELY dangerous; I usually allow it
> to partially defrost (the surface should give a little). Since we
> invariably buy in bulk and freeze, we're not too worried about
> destroying the meat's texture: we're not freezing it to prep for
> cutting, we're freezing it to use it in six months to a year. (To be
> honest, I've had about five years of practice on the Chinese knife, so
> I'm at the point where making 1/8 inch slices on unfrozen meat is
> do-able)
If that's your best after five years you'd best give it up. That's
only eight slices per inch, about twice as thick as OM bologna... 1/8"
slices ain't thin, not even close... those are *slabs*. Saying 1/8"
slices are thin is like saying a 40" waistline is thin.
Sheldon
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| Sheldon |
Jeffs/Etc. wrote:
> mikedavid00@HOTMAIL.COM wrote:
>
> > But how do they shave them so thin and perfect? It would be very ideal
> > to make large batches of this chicken and then freeze them.
>
> The useless answer: First, start using a knife when you're old enough
> to hold it without dropping it...
>
> Something that hasn't been pointed out yet is that if you want to do
> this, use a Chinese cleaver or similar knife; this will allow you to
> make thin slices that are _even_. The basic chef's knife will allow
> you to make thin slices but they tend to be thicker on one side than
> the other.
Nonsense.
> A more useful answer, as many have pointed out: freeze the meat. Note
> that cutting frozen meat can be EXTREMELY dangerous; I usually allow it
> to partially defrost (the surface should give a little). Since we
> invariably buy in bulk and freeze, we're not too worried about
> destroying the meat's texture: we're not freezing it to prep for
> cutting, we're freezing it to use it in six months to a year. (To be
> honest, I've had about five years of practice on the Chinese knife, so
> I'm at the point where making 1/8 inch slices on unfrozen meat is
> do-able)
If that's your best after five years you'd best give it up. That's
only eight slices per inch, about twice as thick as OM bologna... 1/8"
slices ain't thin, not even close... those are *slabs*. Saying 1/8"
slices are thin is like saying a 40" waistline is thin.
Sheldon
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| sinsrus@hotmail.com |
mikedavid00@HOTMAIL.COM wrote:
>
> But how do they shave them so thin and perfect? It would be very ideal
> to make large batches of this chicken and then freeze them.
>
> Thanks!
Many posters have given good advice: sharp knife, partially frozen.
After cutting into thin slices, you don't want to freeze them again.
They'll lose the moistrue quickly in the thin slice.
To make them tender, you have 2 motheds, one pinciple, not over cook
them.
1. quickly stir fry them in high heat, hot oil.
2. cook them in warm oil. This is fool proof. But you need good oil,
otherwise you'll notice the oil taste.
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| Jeffs/Etc. |
My, somebody has a chip on their shoulder...
Jeffs
Sheldon wrote:
> If that's your best after five years you'd best give it up. That's
> only eight slices per inch, about twice as thick as OM bologna... 1/8"
> slices ain't thin, not even close... those are *slabs*. Saying 1/8"
> slices are thin is like saying a 40" waistline is thin.
>
> Sheldon
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