Meat: How Can I Thinly Slice Raw Meat?

Steve e-mailed the Kitchen Shrink to ask if there was a trick for thinly slicing raw meats for stir fry.

As I mention in my recipe for Japanese Beef Fondue, the best way to thinly slice meat without a fancy slicing machine is to partially freeze the meat so it is firm enough to keep its shape but not to resist the knife. In the recipe I suggest about 30 minutes but that depends on the initial temperature of the meat and the thickness of the cut. It is best to test it for firmness after 30 minutes and return it to the freezer if it needs more chilling.

Print Friendly, PDF & Email

One Response to Meat: How Can I Thinly Slice Raw Meat?

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.