What happens on Thanksgiving Day is often more of a chainsaw wrestling match than a culinary success.
Many home cooks are anxious about carving and have turned to electric knives to simplify the process. But is it necessary to “go electric” to get the best-looking turkey slices possible? For some expert advice, we asked chefs.
How does an electric knife work?
Joshua Resnick, chef-instructor and lead chef at the Institute of Culinary Education, explained it in this way: “An electric knife is really two knives that are usually serrated, which move very quickly back and forth, creating very rapid sawing motions to cut through meat. “
It sounds good, but Resnick cautioned that an electric knife can create a sawed-off appearance, shredding the meat. “
Many chefs believe that the electric knife can be a problematic and unnecessary kitchen tool. However, some are more positive about it. “Robert Irvine, a chef at the prestigious restaurant, takes a diplomatic stance. Irvine said, “I am old-fashioned and like a sharp, sturdy cchef’sblade. I prefer a knife that is heavy and feels good in my hands. Regular sharpening can make it last ages. “Most are not fans.
Most chefs we spoke to prefer carving turkey with a non-electric knife. ” Matthew Card, creative director of recipes and products at Christopher KKimball’sMilk Street, said that the “chainsaw effect” of electric knives means that they often tear, rather than slice, delicate meat. He said that you can get clean, smooth pieces of meat without using power.
Andrew Zimmern is the host of “Andrew ZZimmern’sWild Game Kitchen.” He also writes for Spilled Milk. He believes that carving requires more skill than equipment. He said that the quality of a cut is determined by the hand the chef uses to hold the knife. Electric knives are gimmicks and a massive rip-off to consumers. His Thanksgiving guide has videos and tutorials if you are worried about carving without electricity.
This knife is the best to use.
Many chefs say that the longest and thinnest knives you have are the best for carving. The longer the blade, the better the cut and the less drag it generates. He said, “Heck out what you have in your kitchen, and grab your longest cchef’sknife or your ggrandparents’carving sets from the back of your cupboard.”If you are looking for an upgrade, Card recommends the sukiyaki. It is a Japanese-style carving knife that is thin, long, and light. It’s also wickedly sharp. “Card advised: To ensure that your blade is up to the task, make sure you check. If it’s not sharp enough, it will leave you wishing for an electric knife.
Robin Selden is the managing partner at Marcia Selden Catering & Events and the executive chef of Naked Fig Catering. She agreed that a sharp carving knife would do the trick. “
“how about a carving knife?
Chef Sandy Davis of New York Roxo Events said that a meat fork would be a good option. However, she prefers to use her hands and put on gloves. “
“and suggests using tongs instead of a carving fork if you don’t want to be so hands-on. “F” marks make holes in the bird while tongs gently brace the bird during carving.” “
