How to slice "Thin Meat"

The Flying Fingers Technique

When a recipe calls for unusually thin slices of meat, I use and recommend the "Flying Fingers" technique. To slice a strip of meat across the grain into 1/8" to 1/4" thin slices:

Use the palm of your hand to hold the meat to the cutting board, extend your fingers up, only your palm should be in contact with the meat! Slide the cleaver or knife about 1/8" above the cutting board through the meat while maintaining pressure with your palm.  Repeat until the meat is all sliced. 

This technique is referred to as the "flying fingers" due to the appearance of the hand while cutting.

I've been doing this for years and never cut myself. The cleaver or knife must be SHARP.

Note: DO NOT AT ANY TIME ALLOW ANY PART OF YOUR HAND TO TOUCH THE CUTTING BOARD!

Source "The Chinese Recipe Book" privately published April 1, 1993

Opening Jars:

Well now here's a subject that becomes more pressing as arthritis creeps up on our aging population. There must be twenty gadgets out there from a piece of quilted rubber to an electric gizmo that sits on the counter (Taking up counter space most of the time)

Well here's my suggestion and we DO use it. The opener is put over the top of the cap or lid and the handle is "cranked" counter-clockwise closing the jaws. Hold the jar with one hand pressing it down to the counter and continue turning the handle. The lid is loose in a jiffy.

I don't think they are being made any more, but you can find them in antique shops, resale shops and maybe a garage sale. It's worth having in your gadget drawer.