A game-changing fork trick revolutionises meat preparation
I hate cleaning meat. All those membranes, fats, and other bits make me want to throw everything away. The worst is probably chicken, although you have to work a lot with pork neck as well. Fortunately, I discovered a method that saved my life. And the meat too, incidentally.
I enjoy cooking and baking, but preparing meat is not my favourite activity. What annoys me the most is cleaning and cutting out everything that puts me off. I often wasted large pieces of meat because each one had a membrane, bone, or other "bits and pieces." Luckily, I found a culinary blogger who demonstrated a simple fork trick. From that moment, raw chicken stopped being my adversary.
A simple fork trick. From now on, cleaning meat is easier
Before you cut the meat and marinate it, you must prepare it properly. If you don't remove unnecessary parts, the final product may be inedible. Tough fibres and fatty membranes are not something you'd want to eat. Chicken (and also pork) becomes tough and less tasty after frying or baking. I'm well aware that cleaning such meat is a tedious task and feels like a Sisyphean effort, but there is a great way to speed up this process. All you need to do is put down that unfortunate knife for a moment and use a simple fork trick.
What do you need to do to stop chicken from troubling you? Nothing extraordinary, just follow the instructions below:
- Prepare the tools (fork and paper towel).
- Place the fork where the unwanted fibre is located.
- Simultaneously, take a rolled-up paper towel and hold the fibre from the opposite side.
- Keep the fork in the same position, and with your other hand, pull out the strands. And you're done!
As you can see, cleaning chicken no longer takes an hour, but literally just a few minutes. To be honest, I regret discovering this method so late. At my home, chicken tenderloins are the most frequently prepared meat, and such a simple fork trick is a lifesaver for us. This method is also effective for pork. Pork neck and loin are very problematic meats, and their cleaning often keeps you up at night. Cutting everything out takes too long, and finding something in every piece is an outright culinary drama.
What other culinary tricks do you know? Be sure to share them in the comments.
