Slicing Meat
You may have noticed that the texture of fresh meat is not really good for precise slicing. Thin portions or rough cubes can be achieved, but creating uniform cuts or slicing thin, sandwich-friendly pieces off the top is not possible for many home chefs. To deal with this issue, put the meat in the freezer prior to slicing. Do not let the meat get too hard—around 15 minutes should be enough. When the meat is a bit colder, it will be much easier to slice. The meat will be chilled enough for precise cuts but can still be tossed onto the skillet.
Slicing Meat
Cutting Herbs
Knives are great for slicing through veggies, but it takes a bit more work to cut herbs. You may have noticed that using a knife on these greens often results in a mushy mess instead of fresh herbs which can be tossed into your dish. To simplify the process, use a pizza cutter to cut your herbs. After laying your greens on a cutting board, run the cutter over them. The pizza cutter will slice through them, producing cleaner lines than what you normally get with a knife. Run the cutter over the herbs a few times, and then add them to your dish for a bit more flavor.
Cutting Herbs