It is difficult to imagine a festive table on whichdo not eat meat sliced. Such an elementary dish is very simple and traditional, and experienced masters prepare so that it becomes a real decoration of the table.
Meat cut will look perfect onlysubject to proper selection and cutting of various meat products. So, the surface of boiled pork, ham, tongue is cleaned with a sharp knife, removing dried up dark crusts. Cold 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. Typically, chopped boiled pork, ham and tongue 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 cutting can include varioussorts of sausage products, balyk, fat with interlayer, 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 section), 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 pitted 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 along the edge of a large dish, you can put a small sauceboat in it with a 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 some tips for making meatthe cutting was ideal: a very thin sausage loaf should be cut obliquely at an acute angle. Thick sausage can be cut along to equal halves, and only then cut them into thin slices. Before cutting, the smoked sausage is freed 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. It looks nice 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 feather of green onions, pre-folded into a tube.
