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| How To Carve |
The art of carving lends a sense of drama to the feast, creating indelible memories as we watch the carver's deft technique. As part of PCD's "How to" series, we provide you with detailed instructions to do it right, with the ease and confidence of a master carver.
You will often hear the terms "carving knife" and "slicing knife" used interchangeably. Traditionally, a carving knife has a blade up to 8" long with a tip flared upward, to help carve meat from around a bone. Slicers, at about 10" long are straightbladed and are best to slice large roasts, when it is not necessary to manipulate around a bone.
- Beef Rib Roast
- Roast Turkey
- Roast Bone-In Pork Loin
- Bone-In Leg of Lamb
- Bone-In Ham
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