Chicago - Why do meals prepared in restaurants seem to taste and look better than they do at home? Chefs and professional cooks have known the answer for years. The key is to properly carve your roast to bring out its fullest flavor. But, you don't have to go to culinary school to learn to carve with confidence according to David Eveleigh, Master Carver at Simpson's-in-the-Strand, one of London's most famous restaurants.
As Master Carver, David is especially skilled at his craft, typically serving 100 meals each day. The methods David and other professional chefs use are revealed in a new video entitled, "The Art Of Carving," available through Superior Home Video. Now any amateur gourmet can carve the most popular cuts of turkey, lamb, pork, beef and chicken, and not be embarrassed at family gatherings and dinner parties.
The ability to produce a thin, even slice of meat is the essence of carving. "Flavor comes out in thinness," says David, "not thickness." With that in mind, David advises aspiring carvers start by selecting the proper knife. A blade of nine or ten inches long, and one-and-a-half to two inches tall is best for carving most meats. "It is always a good idea to invest in a high quality knife," David says. Another tip he offers is to, "let the knife do the work." Instead of putting too much pressure on the knife, it is better to allow the blade to glide through the meat, relying on your knife's sharp edge to do the cutting.
"The Art Of Carving" video illustrates these and other secrets of selecting, preparing and carving fine cuts of meat in your own home. In addition, you will also be treated to a behind-the-scenes tour of Simpson's-in-the- Strand, one of the oldest, most respected restaurants in the world.
For those too young to handle sharp knives, the 50 minute video "Be A Little Chef" is also now available from Superior. Featuring cooking tips and recipes for kids ages 3 and up, this video is certain to launch the careers of many future gourmets.
The 60 minute video, "The Art Of Carving," is available by mail for $19.95 plus $4.50 shipping and handling, and "Be A Little Chef" is available by mail for $9.95 plus $4.50 shipping and handling from Superior Home Video, 22159 N. Pepper Rd., Barrington, IL, 60010 or by calling 800-917-5400 or via the Internet at www.SuperiorVideo.com. The videos may also be found at many libraries, bookstores and mail- order catalogs throughout the U.S. and Canada.
Meat Industry Insights News Service
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