Carving : how to carve meat ?

How to

So what’s the procedure if you don’t know what to do when it comes to carving a leg (of ham or lamb), steak or bird (turkey or chicken…) ? First of all, let it rest in a warm place. This will result in uniform heat throughout and soften the flesh, making carving easier and making

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Removing membranes / tendons… : how to remove tendon from meat ?

How to

Beef, pork and veal steaks need to be trimmed and have membranes removed before cooking. It is therefore important to use a good deveining knife and to meticulously prepare the meat so that it is tender and good to eat. To do so, slide the blade of your semi-flexible knife beneath the thin membranes that

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Filleting : how to filet a fish ?

How to

To fillet a fish you need a very sharp and fairly flexible filleting knife ! Before you start, you should gut and trim it. You then need to cut off the fins, close to the body, on the sides, on top and underneath, cut out the gills from the base on each side then scale

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Hollowing out : how to hollow out vegetables ?

How to

Hollowing out means getting rid of the inside of some foods. Whether it’s a vegetable or a fruit, the action of hollowing out needs to enable you to delicately remove material, perhaps with a view to using a stuffing. There are several types of tool for quickly hollowing out apples, cucumbers, tomatoes and oranges. With

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