NYC Cooking Classes offers a wide range of cooking lessons. This includes baking, cutting, tips for cooking, special occasion cooking, and lessons on preparing Asian, European, and American food. The classes are much more than just cooking classes - - they also focus on imparting the knowledge to their students about the food etiquette and ways of working in the kitchen to assure effective and easy kitchen management. In this article I am including a lesson from NYC; it is based on carving the turkey. Let's begin!
It is not as hard as it seems to slice a turkey; just follow the simple steps beneath:
Tip: Remove turkey from oven, cover with foil, and let stand at least 15 minutes so juices can set; slices will be firmer.
1) Grasp drumstick. Place long carving knife between thigh and body of turkey and cut through skin to joint. Press entire leg outward and use pointed end of knife to disjoint it. Separate thigh from drumstick and transfer to platter.
2) Insert fork in opposite wing to steady bird. Holding knife parallel to cutting board, with front end of bird toward you, make a single long cut just above wing joint through to body frame.
3) Positioning knife tip at front of bird (wishbone end), cut straight down along side of breastbone to release breast half from body.
4) Place breast, skin side up, on cutting board and slice meat diagonally across breast into inch thick slices.
Cooking lessons are available at on site and even long distance schools.
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