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Caught my apprentice slicing brisket with the grain for 6 months straight
The flat was falling apart on every cut until I timed him at 45 seconds per slice and made him switch to a 10-inch scimitar going against the grain, has anyone else dealt with a new guy who just won't watch the muscle lines?
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rose_anderson408d ago
My old chef had a trick where he'd lay a piece of string across the flat and make us do a pretend cut just to prove we knew which way the lines ran. Muscle direction is everything on brisket and some folks just don't see it until you spell it out.
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mark498d ago
That string trick is genius because half the new guys would've cut it the wrong way and never known until the whole flat turned to shoe leather. @rose_anderson40 you basically ran a pop quiz with meat, which is the only kind of test I'd ever pass. Some folks really do need the lines spelled out like a coloring book.
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