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Sep 13, 2001
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Slicing Carpaccio

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The secret to slicing carpaccio is a very cold—nearly frozen—piece of meat trimmed of all fat and gristle, and a long, sharp slicing knife. Cut at an angle across the grain, shaving off thin pieces until you've got a wide, even surface. The goal: sheets about 1/8'' thick.

This article was first published in Saveur in Issue #38

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