Julie Kendrick writes about growing, making and eating food, plus whatever else is interesting. Her role model is Betty Crocker (1965 version), and she aspires, someday, to wear pearls while cooking. Words to live by: 'To enjoy the flavor of life, take big bites.' -- Robert A. Heinlein.
Do you really need to “go electric” to create the most professional-looking turkey slices? We talked to chefs for some expert advice.
That sounds great, right? Not so fast, Resnick said. “An electric knife has the potential to create a jagged, sawed appearance and shred the meat. If you’re going to put all that time and effort into cooking a turkey, you don’t want the slices of the meat looking like you took a mini-chainsaw to them.”While many chefs said the electric knife is an unnecessary — and possibly problematic — kitchen tool, others were more sanguine about the appliance.
, agreed. “As long as you sharpen your knives, a great carving knife will do the job,” she said. “It’s all about technique and being set up with everything you need ahead of time. Select your platter and have that by your cutting board. I recommend using a large board so that you can have plenty of room. And be sure to let the turkey rest for at least 30 minutes, so it’s super juicy, tender and delicious.
“Roast turkey is a nice treat, but we can eat deli turkey any day of the year. Side dishes like stuffing, cranberry sauce and candied yams are delights that are rare indeed. Give them special attention, and your guests are going to be perfectly happy, even if your turkey carving skills are still in the developmental stage.”
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