User login

Home » Blogs » Tammy's blog

Kitchen Tip Tuesdays: Thin-slicing raw meats

  Tags:

Grilled Philly Cheese Steak Sandwiches recipe
Grilled Philly Cheese Steak Sandwiches

This week's kitchen tip is for thin-sliced meats.

For a hot sandwich, fajitas, or a stir fry, it's best to use meat that's sliced really thin, making it tender, quick to prepare, and easy to blend with the other ingredients.

But if you've ever tried to thinly slice an uncooked roast or a chicken breast, you'll know how difficult it can be! The meat just doesn't want to lay there and be sliced thin. ;)

However, it's much easier to get paper-thin slices when the meat is partially frozen! You can even toss partially-frozen sliced meat into your pan when stir-frying. Since it's so thin, it'll still cook quickly.

Spicy Grilled Steak Stir Fry recipe
Spicy Grilled Steak Stir Fry recipe

To Participate in Kitchen Tip Tuesdays:

Post a kitchen tip in your blog. Link to this post, and then leave your link here, so we know where to find YOU! :) No giveaways or non-tip posts, please!

In order to keep the kitchen tips more easily accessible, posts not adhering to these guidelines will be removed. We need to be able to easily find/see what your kitchen/cooking tip is. :) Thanks for your participation! :)

Leave your tip links in a comment. I'll manually add them to this post!

1. Washing cast iron (Donna)
2. Cinnamon roll tips (Amy)
3. Converting metric recipes to english (Alea)
4. Cleaning garbage disposal (Annie)
5. Kitchen cleaning (Kolfinna)
6.
7.

»

Comments

Submitted by Anonymous on Tue, 2009-11-03 02:06.

"Washing" Cast Iron

http://momsfrugal.blogspot.com/2009/11/washing-cast-iron.html

Submitted by Anonymous on Tue, 2009-11-03 08:10.

cinnamon roll tips

10 Tips for Perfect(ish) Cinnamon Rolls

http://amysfinerthings.com/10-tips-for-perfectish-cinnamon-rolls

Submitted by Anonymous on Tue, 2009-11-03 08:51.

Tip: Help planning Thanksgiving

I've posted my full Thanksgiving menu with links to the recipes to help with planning. Tomorrow, I'll post some tips for making the planning easier, too.

http://www.feelslikehomeblog.com/2009/11/easy-thanksgiving-menu/

Thanks :)

Submitted by Alea on Tue, 2009-11-03 10:57.

converting metric recipes to English units

I have found, quite by accident, that it is easier to cut partially frozen meat than meat that has been thawed. I have also found that it is easier to cut meat that is less than an inch thick with kitchen scissors rather than a knife.

Here is my post which contains links for converting metric recipes to English units:
http://premeditatedleftovers.blogspot.com/2009/11/glazed-carrots-and-converting-metric.html

Alea @ Premeditated Leftovers

Submitted by Anonymous on Tue, 2009-11-03 13:31.

Works for bread crumbs too!

When I need fresh bread crumbs, I flash freeze a couple of slices of bread and then run them over the grater. It's so much quicker and cleaner than trying to use fresh bread.

Submitted by Anonymous on Tue, 2009-11-03 13:40.

kitchen tip

Love the simple kitchen tip and here is a tip for cleaning your garbage disposal http://shopannies.blogspot.com/2009/11/kitchen-tip-cleaning-your-garbage.html

Submitted by kolfinna on Tue, 2009-11-03 13:56.

Keeping the Kitchen Tidy

A tidy kitchen makes working in the kitchen more pleasant.....
http://kolfinnaskorner.blogspot.com/2009/11/kitchen-tip-tuesday.html

I totally prefer to cut my meats when they are partially frozen. Hubby used to cut meat back in the early days, and that is something we always have done. Good tip Tammy.

Submitted by Anonymous on Tue, 2009-11-03 16:03.

Making themed food easy with

Making themed food easy with kids

http://mothershideaway.blogspot.com/2009/11/kitchen-tips-tuesday-themed-food.html

Submitted by Anonymous on Tue, 2009-11-03 20:37.

mmmm

That philly sammy looks great!

Submitted by Anonymous on Wed, 2009-11-04 14:35.

Homemade yogurt tips

Hi Tammy,
I just found your site. I just posted on my site about making homemade yogurt here - http://content2be.blogspot.com/2009/11/my-cooking-day.html . Thanks for the hard work you've put into your site here... very helpful!

Submitted by Anonymous on Sun, 2009-11-08 17:42.

Can I request a Kitchen Tip?

We love and I mean LOVE your cheesecake recipes! However I have never once been able to get it so that there is no water between the foil and the bottom of the pan by the time it's done baking. Obviously, this makes for a soggy crust.

The last one I made I used extra wide heavy duty foil and had it curled up over the edges. There wasn't one crack or hole and it still leaked. I've tried layers, I've tried removing it from the water bath and wasn't as happy with the results with the actual cheesecake part.

So I'm desperately hoping that you have a trick up your sleeve.

Thanks!
~Quinn

Post new comment

  • Lines and paragraphs break automatically.

More information about formatting options

CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
12 + 2 =
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.

Using our Amazon.com search boxes when making purchases helps support this site. Thanks for your support!