Meat Slicing - table decoration

It is difficult to imagine a festive table, on which there is no meat cut. Such an elementary dish is very simple and traditional, and experienced masters prepare so that it becomes a real decoration of the table.

Meat slicing will look perfect only if the correct selection and cutting of various meat products is observed. So, the surface of the boiled pork, ham, tongue is cleaned with a sharp knife, removing the dried up dark crusts. Boiled ham and ham are cut across the meat fibers with a very sharp knife with a narrow and long blade. The blade must completely cut through a piece of food at a time.

Slices should be about the same size, thin and even. As a rule, the cut boiled pork, ham and tongue is spread on a flat dish, placing them in neat, even rows. Very impressive looks meat cut, when pieces of different types of products alternate in a certain sequence. Decorate this dish with parsley sprigs, lettuce leaves, slices of cucumbers or tomatoes. This meat sliced is perfectly combined with pickled cucumbers, cabbage, beetroot or carrot salads, mushrooms. Separately, it serves sauces such as horseradish, mustard, mayonnaise, adjika.

Meat cut can include various types of sausages, balyk, fat with a layer, brisket. The main condition is the sharpness of the knife. Sliced pieces of various meat products can be nicely laid out on a dish in several ways: overlap (each subsequent piece covers the previous part), fan (one side of the slice covers the previous one more than the other), in even rows (best for rectangular or square dishes).

Thin large slices of boiled sausage, balyk, ham or brisket can be rolled into a tube or a small roll. Meat cut, laid out from such pieces, will look very nice and appetizing. You can put a seedless olive into the large edge of the roll. Decoration of appetizers is made with the help of salad leaves of different colors, various greens, cherry tomatoes, pieces of fresh or pickled cucumbers, thin strips of cheese, pieces of radish. Laying out straws or rolls on the edge of a large dish, in its center you can put a small sauceboat with mustard or other sauce. Making meat cuts is limited only by the imagination of the hostess. In the course can go almost any product, combined with meat products to taste.

There are several tips for making meat cuts perfect: a very thin sausage loaf should be cut obliquely at an acute angle. Thick sausage can be cut along into equal halves, and only then cut them into thin slices. Before cutting, smoked sausage is released from its shell. This is easy to do, pre-scalding the loaf with boiling water. After that, even the most difficultly cleaned shell can be removed easily and simply. Looks beautifully meat cut from several varieties of smoked sausage, differing from each other in color. It can be laid out in rows, a roller, triangles, squares. Look wonderful pieces of various meat products, fastened with toothpicks. They can also be tied with a green onion pen, having been folded into a tube.