Maybe I’m late to the party, idk? Anyhow, we went out to eat last night and I got a killer pork chop that weighed about a pound, and that I couldn’t finish. I like to take leftover steaks and chops and such and make cold meat sandwiches. I don’t have to think about reheating, just what I want to put on them.
However, cutting them for eating on sandwiches the next day isn’t the same as cutting them hot, as a steak or chop, for eating when cooked. The grain runs perpendicular to the slab. When eating in a sandwich, you want the grain short, so that it doesn’t tear out of the sandwich. I’ve gotten pretty good at turning the leftover steak on its side and thinly slicing it, but it’s easy at the start, and a PITA when I get to the last half inch or so. The meat doesn’t want to cooperate.
So I was thinking: what about that mandoline that I only use a few times a year? And you know what… It does a damn good job!
(Notice the bone that I gnawed after cutting it out, before slicing.)
You should get the meat pretty cold; at room temp it was a bit squirrelly, after just 20 minutes in the freezer it cut like a soft potato.
However, cutting them for eating on sandwiches the next day isn’t the same as cutting them hot, as a steak or chop, for eating when cooked. The grain runs perpendicular to the slab. When eating in a sandwich, you want the grain short, so that it doesn’t tear out of the sandwich. I’ve gotten pretty good at turning the leftover steak on its side and thinly slicing it, but it’s easy at the start, and a PITA when I get to the last half inch or so. The meat doesn’t want to cooperate.
So I was thinking: what about that mandoline that I only use a few times a year? And you know what… It does a damn good job!
(Notice the bone that I gnawed after cutting it out, before slicing.)
You should get the meat pretty cold; at room temp it was a bit squirrelly, after just 20 minutes in the freezer it cut like a soft potato.
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