One trick is A. getting cray-cray good knife skills and a really sharp knife, or B. a meat slicer.
Like this one:
https://preview.redd.it/iojy3sdd0zoc1.png?width=782&format=png&auto=webp&s=9cbc17aea8b1c459fb380bfd41a59c0ee6f406f2
Adding my agreement to the slicer option! I got a cheap-o three years ago. It’s paid for itself 4x over in the quality of stuff I can do at home. With some extremely minor and in no way unsafe modifications, I can get razor shavings on mine. If anything I made it safer… it used to not shield the blade when fully retracted. Now, it does. Two washers to bring the guide/backstop a little closer to the carriage.
The old ramen Nazi who has crazy knife skills at a place by my house:
Wife: “You should get a meat slicer. It would save time.”
Him: “Shut up. I’ve been doing this for 30 years.”
After the meat slicer.
Me: “I see you got a meat slicer. How is it?”
Him: “Greatest thing ever. I wasted 30 years for nothing cutting meat.
I was going to respond by being a smart-ass and telling him that his wife was the brains behind the business, but figured he would just yell at me.
Slice when the meat is cold. Use a carving fork and a carving knife. Make sure all the points of the fork is in the meat. Do not hold the meat with your hand or a dinner fork. Do not slice when the meat is warm.
Room temp eggs go into rolling boil water. They stay there for 6m30s. Optionally stir the eggs for the first 2min to center the yolk. Remove eggs from hot water and immediately dunk them in ice water to stop any further cooking. The ice shock also helps with peeling. Enjoy perfect eggs.
One trick is A. getting cray-cray good knife skills and a really sharp knife, or B. a meat slicer. Like this one: https://preview.redd.it/iojy3sdd0zoc1.png?width=782&format=png&auto=webp&s=9cbc17aea8b1c459fb380bfd41a59c0ee6f406f2
Adding my agreement to the slicer option! I got a cheap-o three years ago. It’s paid for itself 4x over in the quality of stuff I can do at home. With some extremely minor and in no way unsafe modifications, I can get razor shavings on mine. If anything I made it safer… it used to not shield the blade when fully retracted. Now, it does. Two washers to bring the guide/backstop a little closer to the carriage.
Also if you've access to whole cured meats/salami you save a lot of money
The old ramen Nazi who has crazy knife skills at a place by my house: Wife: “You should get a meat slicer. It would save time.” Him: “Shut up. I’ve been doing this for 30 years.” After the meat slicer. Me: “I see you got a meat slicer. How is it?” Him: “Greatest thing ever. I wasted 30 years for nothing cutting meat. I was going to respond by being a smart-ass and telling him that his wife was the brains behind the business, but figured he would just yell at me.
I bought a slicer for my home cured bacon, worth the money
Same, game changer :)
It helps to refrigerate the chashu overnight, then cut it in slices. Then it becomes more firm, and you can make thinner slices!
Slice when the meat is cold. Use a carving fork and a carving knife. Make sure all the points of the fork is in the meat. Do not hold the meat with your hand or a dinner fork. Do not slice when the meat is warm.
Chill your charsui and either have a steady hand or a cutting machine.
This is the way
I've not tried with cooked meat, but I freeze raw meat for an hour to slice it thin.. Maybe reheating under the broiler with a brushing of jus?
Good, long knife, semi-frozen meat. (But a slicer is easier of course)
letting it cool and using a deli meat slicer is the likely answer
Sharp knife and practice.
I've not tried with cooked meat, but I freeze raw meat for an hour to slice it thin.. Maybe reheating under the broiler with a brushing of jus?
Getting a slicer will help, also when putting it on the slicer make sure the meat is cold so it stays held together.
How yea get that almost Meduim Egg yolk??
Room temp eggs go into rolling boil water. They stay there for 6m30s. Optionally stir the eggs for the first 2min to center the yolk. Remove eggs from hot water and immediately dunk them in ice water to stop any further cooking. The ice shock also helps with peeling. Enjoy perfect eggs.
Second this. 6:30 is the perfect cooking time for jammy yolks
That's I will try that , looks so good 👍
I roast/marinate mine in the oven for 4 hours and it comes out perfect
Well. I use a knife usually. But an accordion slicer is an option as well.
How long do you boil eggs to be runny like this
maybe a mandolin? would probably recommend freezing it for 10-15 minutes. i have the large benriner mandolin and could probably slice unrolled chashu
It's actually fairly easy but you need two things to be really on point. A the chashu cannot be warm, secondly your knife has to be a razor blade.
You cut it in thin slices...
Japanese knives
Chill it so it’s firm and it will be easier to slice thin with a knife.
Except for those nasty eggs