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Test Kitchen tips: Chilling meats before slicing

April 9, 2012 |  4:58 pm

Slicedfish
Last week, we tested a potential recipe for our Culinary SOS column. The recipe was for tuna tartare, and it called for the tuna to be cut into a brunoise (a French term for a fine dice, typically 1/8-inch cubes).

Because the tuna fillet was soft, we placed it in the freezer long enough to firm it up so we could get a nice, clean dice.

It's a simple trick that works for any meat when your knife cuts are important: Simply place the wrapped raw meat in the freezer just long enough to firm it up before slicing and dicing. Not only will you get cleaner slices and better edges than trying to slice through a soft cut or fillet, but you'll also find it's easier.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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-- Noelle Carter
twitter/noellecarter

Photo credit: Kirk McKoy / Los Angeles Times.

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