Getting the meat sliced thinly requires a certain finesse, because the meat has a wet slippery, soft texture.
Maybe the most important tip anyone can give regarding slicing meat is keeping the piece in the freezer for half an hour or an hour. This doesn't mean that the meat should be frozen solid. For this period of time in the freezer it will be just hard enough for the cook to slice it fast and easy.
For example, chicken breasts or boneless thighs will need 45-60 minutes in the freezer to become quite firm. Other meat will require a bit more time. The meat should never stay in the freezer for more than 2 hours, as that will make it become too stiff for slicing.
Going Against or Across the Grain
One important aspect of slicing meat the proper way is slicing relative to the mea...
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