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

COMMENTS - the life blood of a Blogger

Just some thoughts about commenting on Blog Posts – I’ll bet you didn’t know you can leave comments on my Blogs?  Love ‘ta hear from you!

There’s a block at the end of each posting just for comments. Take a look it’s right down there at the end and just click on the comments and the block entitled  “Post a Comment”will open up.

It’s complicated, but the folks at “Blogger” set it up.

Over the months there have been many many readers for which I’m thankful, but nary a word. Comments are what make us writers continue, they are the fuel for the fire and let you want to go on. 

It would be nice to know the thought that went through your mind as you read one of my posts. Sounds Good” or Yuck, is he crazy? Good or bad it helps direct where attention is needed and what to post about. Yes even negative comments are helpful.

Did you try any of my recipes, or did the pages on gadgets or tools help?

Just type in the block what you have to say – then click the profile drop-down. No name, no e-mail required – then just click “Post Comment” block.

I don’t even screen comments as yet, hopefully I won’t have to.

Well that’s it; make my day give it a try!

Go ahead – Say something.

Immersion Blender

Although this blog is directed toward Tips on food, this needs to be said.

My first mistake in Kitchen gadgets was listening to all of the accolades on the “net” about how wonderful the thing is, it is in the Top 10 most useful gadgets on many a list. Well I bought one! Wrong decision big waste of money.

Summary: The immersion blender has been around for home use about 20 years. Also called a hand blender or stick blender they have a blade on the end of a shaft allowing it to blender in any container. Its primary purpose is pureeing small amounts of soups, sauces or smoothies. They have a tendency to splatter when placed in a liquid and turned on. They are also capable of chopping garlic, nuts or any small portion of vegetable.

Unfortunately, I don’t like “smooth” soup, I don’t even make soup, and sauces are better handled with a whisk. The other major “use” is whipping cream –NOT So! Use an ICI cream whipper with a N2O cartridge – it does it professionally and dispenses beautifully.

If you want a cream soup, and purred soups, go for it. Otherwise save your hard earned cash.

Just in case the thought is I got the wrong one – It’s the top rated Cuisinart! Anyone need a slightly used blender? It's going in the Yard Sale next week.     

11/12/10   SOLD IT TODAY thank god!