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Kitchen Tips: Slicing Meat and Fish 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 are becoming so very popular. 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.

Contributed by The Cool Cook on January 29, 2008, at 3:30 AM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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