Tip to Crown the meat properly, professional

You make the Pocket tips or here to get the piece of meat more delicious!

Tip to Thai meat properly and professionally.

Chicken

As for the chicken, cut and fasten the right fiber to the meat from being crushed. You should wait for cold chicken must be tight, new piece of meat will neatly sharper. Sharp knife, cut lengthwise from the thigh to the armpit and then to the back of the thigh portion chicken for chicken into rectangle is beautiful.

Cut chicken wings also cut under the armpit but slightly breaking into memory (the chest) a little to give the wing more delicious. When the chicken tight memory is not explicitly close to ragged chicken chips. Pieces of chicken , the rectangle or parallelogram is the most beautiful.

Bovine meat

For meat cattle, you need Thai latitudinal faster processing and then eating the meat will be tough.

To Crown the thin beef without ragged then you should put it in the icebox of the fridge to harden slightly meat pieces or thawing meat until almost soft removed, piece of meat would be fleeting and more eye catching. In particular the work of the Eastern beef is also helping the meat more tender.

Pork

To delicious pieces of meat and not be crushed, you should cut the cross fiber.

Fish

When fish, you need to cut and chop song followed the fish bones. If the fish cut into slices you have to use the knife, cutting definitively, immediately to the meat of the fish from being crushed.

Note:

In meat contain the muscle fiber, dai and parallel structures as strings to help the animals moved. So, if cut along this muscle meat, you will add toughness of any piece of meat raw meat or meat cooked.

To get to know the fiber, you need only pay attention to the cut of meat. If the capacity of the long street that runs parallel to each other, then that is the vertical fibers of pieces of meat.=