Slicing Meat and Fish

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Often a recipe will call for meat or fish to be thinly sliced. If you are a sushi fan you'll understand how difficult fine slicing can be, but there is a solution.

First you need a sharp, thin bladed knife or one of those terrific Asian cleavers that I talk about elsewhere on the website.

Second, put the meat or fish in the freezer for 30 minutes or so before slicing. You will be able to make paper-thin cuts with ease.