Meat carving is a skill that requires some practice; here are the tools and tips to make the job easier:
Carving turkey or a ham at the dinner table adds a little "drama" to the family meal, but it does more than that: it releases the aroma of the meat just before it's time to dig in.
- You cannot carve meat without a sharp knife. The blade should be about as thin and sharp as a razor blade. You can get a manual blade sharpener for about $30; just follow the manufacturer's instructions for using it.
- After the blade is sharpened, run it over the knife steel (most cutlery sets come with a knife steel).
- Hold the knife blade at about a 15-degree angle to the steel and lightly draw it across and down the steel about a half-dozen times. This will help "true" the blade and maintain the sharp edge.
- Wash and dry the knife to make sure it's free of any fine metal shavings.
Now that your tools are ready, you need to make sure the meat is too. Meat should rest before carving to allow the juices to flow back into it; allow it to rest for about 15 minutes. This step means you'll lose fewer juices, and the meat will be firmer for carving.
- To carve poultry, place the bird breast side up on a solid, level surface.
- Remove the breast from the bird and on a clean cutting board, slice it into thin, manageable pieces.
- Pull the leg away from the body and cut through the joint at the thigh.
- Remove the leg and the thigh and slice them on the cutting board.
To carve a ham, use a slicing knife with a well-constructed balanced handle. - Place the ham on the carving platter with the fat side up and cut off a small chunk. This will allow the ham to rest firmly when you flip it back over.
- Use a carving fork to steady the ham and make a vertical slice down to the bone, and then run the knife horizontally along bone to release slices.
Remember: the keys to carving meat are using a sharp knife, letting the meat rest 15 minutes before carving and carving on a solid, level surface. With those rules and a little practice, you'll become a carving pro.
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