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Post by justaguest on May 15, 2008 15:00:57 GMT -5
How do you "spiral cut" or "jelly roll cut" the center piece of a beef tenderloin? I have a recipe that calls for this and I'm not sure how to do it.
Thanks!
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Post by BBQ Butcher on May 15, 2008 16:02:38 GMT -5
How do you "spiral cut" or "jelly roll cut" the center piece of a beef tenderloin? I have a recipe that calls for this and I'm not sure how to do it. Thanks! If you are right handed, lay the Tenderloin down flat in front of you. Place your left hand on top of the meat. Take a sharp knife in your right hand. Visualize (eyeball) either 1/3 or 1/4 of the meat, starting from the bottom. Place the knife there and slowly cut to the left. Before you get to the other side, gently turn the meat about 45° and cut a little more. Turn the meat again, about the same and cut again to the left. The meat should now be almost flat, so start cutting to the left again. As before, just keep cutting and turning the meat until you are all the way through it and you have a flat piece of meat that you can roll back up like a 'jelly roll'. If you are left handed, just reverse the process.
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