A gentleman’s guide to carving
Words: Patrick
Number 15 on the list of the skills that every gentleman should posses is carving – it is something of a lost art. But there will inevitably come a time in every man’s life when he is asked to take to the head of the table and dissect the hard labours of the chef. Whether this be at home, at a dinner party or, more frighteningly, at a girlfriend’s house under the watchful eye of prospective in-laws, this is when you need to know the various cuts, grains and the method of carving depending on the animal in question.
Presentation is key in food, and you’re going to have an unhappy chef if after three hours of basting, seasoning and mollycoddling a sumptuous haunch roast, you go and make it look as if you ran it over with a lawnmower.
So, gents, this week’s ‘How To’ is perfecting the art of carving beef fore ribs and roast chicken, and in the Simpson’s-in-the-Strand master cook Gerry Rae we have the ideal instructor…
ROAST BEEF FORE RIBS
“The beef should be sitting on the rib bones on the carving board with the chine bones away from you. Now gently insert the fork on the top fat flap.
Remove the chine bone along the rib from right to left. Then with the sharp carving knife from the right-hand side, cut through the subcutaneous top fat along the length of the rib, and gently lift the top flap with the fork and it lifts away smoothly. Keep this golden fat aside for individual serving. Make sure in this process the knife doesn’t run into the rib.
If necessary, use part of the flap fat and chine bones as a base for the beef, to hold in firm position to avoid any movements when carving. With the top flap off you are ready to carve the meat.
The meat is marbled with strands of fat running through it. Because the meat is not firm greater care should be taken to avoid bulging, which will give uneven slices. Grip the carving fork in the left hand and make the incision from the end of the right-hand side of the meat, down the length and depth of the first rib bone, so the first few slices fall free as you carve them. Slices should be 3mm.
When the knife reaches the bone, make a slight angle to free the sliced meat. Always use the whole length of the blade with long, even strokes. If possible, use the fork, only to steady the meat as you are carving each slice. It is not necessary to plunge it deeply.
Keep an eye on the point of your knife to ensure that it is in line with the handle to avoid slices that are thicker at one end than the other. Your aim is even thin slices.
Remember do not press down the knife, which will alter the shape of the meat, let the knife do the work for you. The last few slices before the joint is finished are always bit tricky, as it is losing rigidity, that’s where, when the fork helps to hold the beef. Now the delicious flavourful slices of roast beef are ready.”
ROAST CHICKEN
“Position the chicken with the drumstick away from you on the carving board.
Insert the fork into the thicker part of the drumstick and cut down between body and the drumstick until you feel the bone. Lever again to expose the thigh joint and cut through with knife’s point. Some times a bit of twisting away is required. Once the joint is freed, cut round the curvature of the body on either side of the joint. Separate the drumstick and thigh, cutting through at the joint.
Remove the wing, cutting through the joint as close to the body as possible without touching the breast meat.
Turn the joint so the parsons nose is towards you. Insert the fork to the left of the breastbone and carve a slice from the breast where the body curves round to the point of the wing joint. Continue carving 3mm slices, narrowing to a point as the meat is freed.
Move the position of the knife according to the shape of the body. After complete carving on one side of the breast continue to carve on the other side.”
To learn more, why not try a course with Gerry Rae – www.simpsonsinthestrand.co.uk
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