Meat carving

Carving (also transchieren; trancher of French, " cut off, disassemble " ) refers to the right, and skillful cutting of meat, fish and poultry, but also fruits and vegetables.

When carving usually a special carving and / or poultry shears and partly Other tools may be used.

History

Even in ancient times it was part of the food culture. Since you previously often ate with their hands, there was in ancient Rome the profession of Scissors, of the rough, divided the food into manageable pieces.

In the Middle Ages it belonged to the formation of a page - that is a candidate for knight - or a butler to control these operations. Often specially trained persons were employed, the Trancheur or spurs called themselves. Until the modern era, it was considered good form, that the master of the house split large pieces of meat at the table and hung up.

Instruction to carve presupposes knowledge of the anatomy of animals and skilful handling of the carving. Today it is part of every good cook and waiter training. So it is common a cut from the joint in many upscale restaurants - to get a slice of the piece.

With a tranche is in this context in the German language an approximately 1 cm thick slice of meat meant. Thinner slices are called cuts.

Carving and other aids

The carving is usually from a carving ( carving fork with long tines ) ( see picture) and a carving knife (big, long knife ). In addition, often additionally or alternatively used a poultry scissors while cutting of poultry. The cut is fixed while cutting on a carving board, which consists mostly of wood.

Other special devices are:

• Kredenzmesser
• Oyster knife
• Carving Knife
• Fish knife and fork
• Hummerzange
• Tools for Fruits and vegetables decoration, which are mainly used in Asian cuisine