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#1
05-15-2002, 05:32 PM
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 Steamship Round Steamship Round Help! Tomorrow I will cook and carve a steamship round. I have been searching on the net for CARVING instructions and haven't found any. Can you help?      |
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#2
05-15-2002, 05:51 PM
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 Hi dennis, and welcome to cheftalk. carving a steamship is like playing the chello, The bone is the neck of the instrument, the meat is the body of the chello, and your carving knife is your bow. Nice clean carving motions from the outer part of the meat towards the bone, horizontal slices. The meat will be towards the well done side on the outside, but assuming the steamship is properly cooked, as you move more towards the larger part of the muscule, you should incounter more pink beef, as always, the meat will be rarest closets to the bone. Relax, and think of it as a symphony, and you are the chellest
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#3
05-15-2002, 08:18 PM
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| CC, that was pure poultry! You are the poultice of the kitchen!   |
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