Monday, November 22, 2010

Tool Time: Slice With Ease!

Back when I made the yummiest roasted chicken I've had in some time, I had my parents come over to share the meal.  Like they always do, they asked if they could bring anything.  I said yes!  Bring your electric carving knife!

Since my husband normally leaves meat carving (and cake slicing) to my dad, I wanted the Mister to have a chance to practice before Thanksgiving.  I asked my dad to guide my hubby through the carving process.  With the help of the electric carving knife, some earlier reading on the matter from The Joy of Cooking, and words of experience from my father, the Mister carved up the chicken beautifully.  (More on that in a minute!)

The electric carving knife was a huge help.  If you don't have one, consider making the modest financial investment to pick one up.  My father has used electric carving knives ever since I've been alive (he's gone through at least two of them!), and he's never had a hard time carving meat.  My husband declared the electric carving knife fun to made first time carvery a snap because he got a clean cut without that annoying sawing motion of a traditional knife.  The electric carving knife doesn't tear the meat, and it gets the carving process done faster than a normal knife.  It's also easy to clean (bonus!)

Men like power tools...and since men are traditionally tasked to carve meat, this is the perfect gadget for the kitchen.  We'll be using this tool on Thursday to carve up the turkey!

Oh, one more note on carving: This year, we're carving the turkey breast differently.  Instead of cutting thin slices, my husband is going to remove the entire breast and then cut it into thicker slices...just like he did with the chicken (see photo below).  This does a few things: 1) it ensures people will get substantial pieces of white meat, 2) it keeps the meat moister and warmer (since less of the meat is exposed), and 3) it allows diners to get a better bite of yummy, crispy turkey skin!

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