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Monday tip of the week!

This week’s tip is a very simple trick to get awesome results!

If you’re ever making a recipe and it calls for “thinly sliced meat”, you know how hard it is to get paper-thin slices yourself.  The fix?  Cut the meat while it’s a bit frozen.


Yo yo, head’s up, this post might contain affiliate links which help to support my site. And my canning, seed buying, and aggressive saving habits.

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3 comments on “Monday tip of the week!”

  1. I unintentionally discovered that last week. I reheated 1 portion of the meat but not the other, and found the half-frozen one to be so much more manageable.

  2. I do this all the time, I tell BF that the fattier the meat the less thawing needed before you can cut it still mostly frozen. Lean chicken breast is the hardest to cut while frozen, Chicken thigh is much easier, Lean pork is like shaving ice, you have to be careful or you can cut it too thin. It’s great cause it takes much less time and heat to cook the meat fully so you don’t have tough meat from over cooking and it marinates so quickly and thoroughly, it’s awesome. And it makes homemade chinese-style dishes seem much more authentic.