Cutting meat - table decoration

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's hard to imagine a holiday table without cold cuts. Such an elementary dish is very simple and traditional, and experienced craftswomen prepare it in such a way that it becomes a real decoration of the table.

Cutting meat will look perfect only if the correct selection and cutting of various meat products is observed. So, the surface of boiled pork, ham, tongue is cleaned with a sharp knife, removing dried-up dark crusts. Boiled pork and ham are cut across the meat fibers with a very sharp knife with a narrow and long blade. The blade should cut through the product completely in one go.

The slices should be about the same size, thin and even. As a rule, sliced boiled pork, ham and tongue are laid out on a flat dish, placing them in neat, even rows. Cold cuts look very impressive when pieces of different types of products alternate with each other in a certain sequence. Decorate such a dish with parsley sprigs, lettuce leaves, slices of cucumbers or tomatoes. This cold cut goes well with pickled cucumbers, cabbage, beet or carrot salads, mushrooms. Separately, it is served with sauces such ashorseradish, mustard, mayonnaise, adjika.

Cut meat can also include various varieties of sausages, salmon, lard with a layer, brisket. The main condition is the sharpness of the knife. Cut pieces of various meat products can be beautifully laid out on a dish in several ways: overlapping (each subsequent piece covers part of the previous one), fan (one side of the piece covers the previous one more than the other), even rows (best suited for rectangular or square dishes).

Thin large slices of boiled sausage, salmon, ham or brisket can be rolled into a tube or a small roll. Sliced meat, laid out from such pieces, will look very beautiful and appetizing. You can put a pitted olive in the large edge of the roll. Appetizers are decorated with lettuce leaves of different colors, various greens, cherry tomatoes, slices of fresh or pickled cucumbers, thin strips of cheese, slices of radish. Laying tubes or rolls along the edge of a large dish, you can put a small gravy boat with mustard or other sauce in its center. The design of cold cuts is limited only by the imagination of the hostess. Almost any product can be used, combined with meat products to taste.

There are a few tips for perfect cuts of meat: a very thin loaf of sausage should be cut obliquely at an acute angle. Thick sausage can be cut lengthwise into equal halves, and only then cut them into thin pieces. Beforesliced smoked sausage is freed from its shell. This is easy to do by first scalding the loaf with boiling water. After that, even the most difficult to clean the shell will be removed easily and simply. Cold cuts from several varieties of smoked sausage, which differ in color from each other, look beautiful. It can be laid out in rows, a roller, triangles, squares. Pieces of various meat products fastened with toothpicks look great. You can also tie them with a green onion feather, having previously rolled it into a tube.