Monday, August 2, 2010

How the Shanghainese carve




My friend insists on using scissors to carve up his duck. First, he hacks off the neck with his ridiculously blunt and chipped knife - the rest of the work is done with kitchen shears. In my opinion, he kind of tears the meat apart, but it's quick. The duck is broken down in less than 2 minutes, and it was certainly delicious, but presentation should still count for something. I would have kept it simple - fillet the breasts, legs, thighs, keeping everything neat and intact. And I would have sharpened my knife first.


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