The Lost Art of Carving (Part 2)

Things to keep in Mind Each Time You Carve

To those of you who have been waiting for some more carving tips, my sincere apologies for taking so long to get back to this series.

I have been busily building a new website for Charcool and while I am quite proud of the result (thanks Joomla!) I have kind of let everything else slide.

Still, we're back now so let's start with some useful tips to remember before we go through some basic carving techniques:

• For firmer, easier carving, allow roast meats to rest in a warm place for 10-35 minutes covered loosely with foil. This will ensure a juicier result. Always retain the juice to pour over the meat when serving or to make a rich complementary gravy.
• This seems obvious but sharpen your knife before, and as often as necessary during, carving. Nothing spoils the presentation of a cooked roast more than inconsistent, ragged and torn slices.
• Remove any string or skewers as you get to them.
• Use a slicing rather than sawing action, making use of the full length of the blade in a gentle follow-through motion with each slice. Apply only enough pressure to cut meat fibres; too much pressure will bruise or tear the meat, spoiling the appearance.
• The angle of the knife should not be changed once the slicing has begun.
  
• Carve across the grain wherever possible. This will aid tenderness.
• Aim for uniformity in the size and thickness of your slices and try to carve the whole roast so the slices can be divided evenly.
  
• If you have enough meat for leftovers, leave some meat unsliced. A solid piece of meat will not dry out in the refrigerator as quickly as slices.
  
• Always carve on a wooden board before transferring to a serving platter. Don't be tempted to save time by carving on the platter. All you'll do is scratch the platter and dull your knife blade!
  
• As the meat is carved, place slices on the serving platter for a formal presentation.
• Preheat plates and the serving platter before carving as meat slices lose heat faster than a whole joint.
  
• Serve individual portions on to the heated plates when carving is completed.

Coming up next: Carving Beef