Have you ever wondered about the cut paste shortcut? If not, well allow me to explain it briefly. A shortcut is basically a quick method to do something. In the case of cutting paste, you would first use the knife to cut the raw meat and then immediately after that, you would apply the cut paste on the meat. What most people don’t know about this method is that you would first have to remove the excess fat from the meat and then keep it aside for later use.
After ensuring that the excess fat has been removed, you would next need to trim off the excess fat around the edges. Once done, all that remains would be the lean meat left in the pot. Now all you have to do is boil the pot with a small piece of onion and pepper. You wouldn’t even need to bring it to a boil. Simply wait for the meat to boil and then take it out once it’s done.
The reason why I mentioned that the cut paste shortcut is very simple is because of the large amount of fat present in the meat. When the meat is being cut into pieces, there would be a lot of fat present. However, there are ways to minimize the amount of fat present in the cut pieces of meat. For instance, by creating slits all throughout the cut. By doing so, you can easily find the vein and artery while you’re at it. These are called the cuts.
Another tip on the cut paste shortcut is to tilt the pot when you’re preparing the cut pieces of meat. Usually, when you cut the meat at an angle, it ends up with a lot more oil. So instead of cutting at an angle, tilt the pot. You should also try and mix the contents inside the pot as evenly as possible. If you don’t do so, you might end up with lumpy pieces of meat.
It has been said that this cut paste shortcut can really help when it comes to breaking down tough meat. When I say tough meat, it means that the pieces of meat would take longer to chop because of their thickness. Normally, meat that’s been cut into thick pieces takes longer to process. With this tip, you can save a lot of time when chopping meat since the pieces of meat will take a shorter amount of time to process.
Aside from the meat being tough, it’s also important to note that there is a cut paste shortcut for this part of the process. This shortcut is to cut the onions beforehand. Why should you cut onions beforehand? Because onions have more juice than other vegetables and also, onion gives out a lot of flavor when it is cut up into chunks. But to maximize the amount of your chopping time, you should always cut them before they get soft. When the onions get soft, they’ll take a lot longer to process.
You have to make sure though that you cut the onions thoroughly. The more you chop them, the less nutrient they will give off after you process the meat. In addition, if you don’t process the onion well, it might result to mushy pieces of meat. You won’t want to have mushy meat, right?
When using the cut paste method, it’s also recommended that you use sharp utensils. Dull tools might cause the meat to be broken easily. If you want to try this technique, all you need to do is make sure you have a sharp knife. This is the only way you can ensure that you’re cutting the meat the right way.
22 yrs old Research Nurse Minni Shimwell, hailing from Clifford enjoys watching movies like “Tale of Two Cities, A” and Rock climbing. Took a trip to Abbey Church of Saint-Savin sur Gartempe and drives a Mercedes-Benz 38/250 SSK.