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Steve Gomes
07-29-2009, 07:04 AM
I am about to order new knives. With my old junkers, I would cut a nice roast beef on a plate and the juices would stay there . I will cut on my cutting board with my new knives but what do you guys do to prevent the juices from running all over the counter.

Dave from Denver
07-29-2009, 07:30 AM
Get a board with a groove in it to catch the juices.

Russell Y
07-29-2009, 07:57 AM
Be sure the meat rests before cutting.

TVWB resting meat (http://www.virtualweberbullet.com/meatrest.html)

Resting meat (http://sunpig.com/martin/archives/2004/01/14/the-importance-of-resting-meat.html)

Steve Gomes
07-29-2009, 09:57 AM
I always let it rest but there are still some juices that I like to grab for gravy.

JimK
07-29-2009, 10:48 AM
If you have a baking/cookie sheet with the short walls (1/2 inch or so), just put the cutting board on that. Juice goes into pan, then into your gravy.

Steve Gomes
07-29-2009, 11:16 AM
I just tried it and that will work Jim. the cutting board is the same size as the sheet but I have it sloping down and the juice will be caught fine. and my pastrami turned out great. thanks very much

Mike F.
07-29-2009, 01:16 PM
I always keep a couple of pieces of bread handy to catch any overflow from my grooved cutting board. That IMO can be one of the best parts of the meal! http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif