How to Carve a Turkey (and Pick the Right Knife) | Milk Street Cooking School скачать в хорошем качестве

How to Carve a Turkey (and Pick the Right Knife) | Milk Street Cooking School

Check out Matt’s Thanksgiving equipment collection here: https://bit.ly/4fC7Yd9 How to carve a turkey? And what knife should you use?? In this Milk Street Cooking School class, our knife guy Matt Card walks you through the full process of carving a bird—which starts way before you pull it out of the oven. Turkey carving is, actually, only about 30 percent knifework. That 70 percent is equipment and workspace, which is where most turkey carving goes wrong. Here’s how: 1. Small cutting board: The only use for a small cutting board, in our opinion, is to mend a hole in the fence. If it’s not large enough to fit for a carrot, it’s not fit for use. 2. Hard cutting board: like whacking your knife against a rock, a hard board will wreck your blade. It’s also likelier to send your turkey slipping around away from that blade. Our favorite soft board is the Hasegawa, aka, the “Cadillac of cutting boards”: plastic-coated, non-slip, antimicrobial, and spacious. 3. Unanchored cutting board: The board needs to stick to the counter. Damp paper towels work fine, but for a bigger job, we highly recommend a Milk Street Flex slip mat. 4. Dull knife: Your knife will not get sharp unless you hone it. Which is why you need a honing rod. And a sharpening implement, such as (our favorite) the whetstone. It is an ancient time-tested technology, and it is cheaper than a sharpener. 5. Flimsy handle: The handle should never swim around in your palm, no matter how small the knife. Firm, comfortable grip is a must. 6. Knife that’s too long: The longer the blade, the farther the tip is from your “control point” where you pinch the blade between thumb and forefinger. We prefer a 7-inch blade. Just feels like the right size. And wanna see Matt in action? Check out our calendar of livestreamed classes and workshops here! https://bit.ly/48UUIht Featured: Hasegawa Wood Core Soft Rubber Cutting Board: https://bit.ly/3ZfCfJ1 Milk Street Flex Mat: https://bit.ly/40SMQuV Milk Street Bunka Knife: https://bit.ly/4hVsszg Work Sharp Honing Rod: https://bit.ly/4eHuhNr Work Sharp whetstone: https://bit.ly/3YS3J6e --------------------------------------------------------------------------------------------------------------------------- #milkstreetrecipes #milkstreet #thanksgiving #turkey #howto #cookingschool #milkstreetcookingschool #easyrecipe 0:00 How to carve a turkey and pick the right knife 0:54 How to pick the right knife 3:52 How to pick the right cutting board 6:02 How to hone your knife 7:16 How to sharpen your knife 9:43 How to correctly carve a turkey