How to best slice a roast

SS6099

Wed, Jun 08 2016, 10:42 pm

Can anyone guide me? Now that my roasts are done.... Thanks!

lkwdlady

Wed, Jun 08 2016, 10:46 pm

Wait till meat is cooled off (really cold). Place meat on a cutting board. Use a very sharp knife. Hold the meat down with a fork while you slice. Make thin slices going against the grain.

SS6099

Wed, Jun 08 2016, 10:52 pm

Thanks! Is it worth buying an electric knife for this?

mummiedearest

Wed, Jun 08 2016, 10:56 pm

not in my experience. a good old sharp knife will do just fine. I don't recommend a serrated paring knife, though.

lkwdlady

Wed, Jun 08 2016, 10:56 pm

I've been making meats for yom tov and slicing with a good knife for 12 years. I never bought an electric knife. The majority of the slices are nice and presentable. Of course some pieces wont be even or fall apart ... but I always have enough nice slices to serve. How much meat are you slicing?

lkwdlady

Wed, Jun 08 2016, 11:00 pm

Here's an interesting thread ...

http://www.imamother.com/forum.....92527

SS6099

Wed, Jun 08 2016, 11:01 pm

lkwdlady wrote:

Here's an interesting thread ...

http://www.imamother.com/forum.....92527

I guess this confirms your point Smile

I have a good knife for parve but I think I'll make it fleishig and hope for the best! Thanks!

MiracleMama

Wed, Jun 08 2016, 11:05 pm

My mother always used an electric knife. I finally gave mine away after letting it sit unused in the drawer for a decade or more. My mother always had the worst knives, so I can see why she wanted the electric. If you have good knives you really won't want to even think of bothering with an electric.

happy mommy6

Thu, Jun 09 2016, 1:29 am

What type of mays cut best? My meat was so fatty, it didn't cut well Sad

Iymnok

Thu, Jun 09 2016, 1:59 am

Sharpen your knives!
This is also a safety tip.
I like a high quality chefs knife. 20cm.

lkwdlady

Thu, Jun 09 2016, 8:38 am

A good knife for milchig and fleishig is a must. You need it when cutting veggies, melon, slicing bagels, a hot slice of pizza, steak, roasts .... I think I used my icel knife for my last 2 roasts. Those knives are not expensive and they are quite sharp. Most important, make sure the meat is completely cooled off in the fridge before cutting.

http://www.amazon.com/ICEL-Str.....9JJS1

Chayalle

Thu, Jun 09 2016, 8:52 am

No offense to anyone but my electric knife was the best money ever spent.

gp2.0

Thu, Jun 09 2016, 10:51 am

happy mommy6 wrote:

What type of mays cut best? My meat was so fatty, it didn't cut well Sad

That's why you have to cool in the fridge first, so the fat congeals and you can slice it nicely. After several delicious but fallen apart roasts, I learned to refrigerate overnight and slice the next morning with a sharp chefs knife, no matter how good it smelled and how tempted it was to immediately carve it up.

SS6099

Thu, Jun 09 2016, 12:45 pm

Chayalle wrote:

No offense to anyone but my electric knife was the best money ever spent.

Which one do you have?

thunderstorm

Thu, Jun 09 2016, 12:50 pm

I always refrigerate my roasts overnight and slice it the next morning. I use a sharp knife, cutting board and cut against the grain...I'm always successful, but I use alot of physical energy when I slice. I'm always huffing and puffing by the time I'm done and my carpal tunnel acts up from pressing so hard on the knife. I always think of getting an electric knife just to make it easier, but a regular knife works just as well!!!

Deep

Thu, Jun 09 2016, 1:00 pm

I take mine back to the butcher for slicing. They do it gladly!

thunderstorm

Thu, Jun 09 2016, 1:03 pm

Deep wrote:

I take mine back to the butcher for slicing. They do it gladly!

Yes, I know people that do that too. My DH once brought something to my attention regarding this. He doesnt understand how they use their slicer for other peoples meats if the store has a hechsher how do they know how kosher the persons oven was...it's an interesting thought.

Maya

Thu, Jun 09 2016, 1:09 pm

Deep wrote:

I take mine back to the butcher for slicing. They do it gladly!

I used to do that in Williamsburg, but the stores here in Monsey don't do it, for the reason that Bizzy mentioned.

sourstix

Thu, Jun 09 2016, 1:11 pm

thats why I wanted to take to the butcher as well and dh refused bec of this. you really have no idea what is going on. I dont understand the butchers and the ones giving a hechsher. but I think they use the same slicer for cold cuts so I may be careful there too. I just dont know. I guess its a good question to ask the baal hamachshir there.