becomes firmer and more resistant to
deformation, and its water-holding capacity
increases. Cooling therefore makes the meat
easier to carve and reduces the amount of
fluid lost during carving.
Whenever possible, meat is carved across
the grain of the muscle fibers to reduce the
impression of fibrousness in the mouth and
make the meat easier to chew. Carving knives
should be kept sharp. Sawing away with a dull
blade compresses the tissue and squeezes its
delicious liquid away.
Finally, remember that the saturated fats of
beef, lamb, and pork are solid at room
temperature, which means that they rapidly
congeal on the plate. Also, gelatinized
collagen begins to set around body
temperature and makes the meat seem
noticeably stiffer. Preheated platters and
plates prolong the table appeal of any hot
meat dish.
Leftovers