This is a quick tip from Rachael Ray that I really like...
When cutting meats thin for things like cheese steaks or fajitas, pop the meat in the freezer for 10-15 minutes to solidify it a little so it doesn't slip all over the place while you try to slice it.
This is brilliant! I'll have to remember this next time we do fajitas. I've also noticed that organic/natural chicken is MUCH easier to slice (thinly) than the conventional chicken. Not sure why, but it's pretty cool.
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