Tip: Slicing Meat Almost Wafer Thin

Other than my mom, I don’t know anyone that has a meat slicer at home. Since I don’t own one, I have to make do with other methods. When I need thinly sliced beef, fish or pork, I take a steak or tenderloin and pop it in the freezer for an hour or two. It’ll harden enough that you’ll be able to slice it pretty thin. If it doesn’t seem firm enough towards the middle, pop it back in the freezer! Just be sure to have a very sharp knife and separate your layers with wax paper. The pieces may not be transparent or carpaccio thin but thin enough that you’ll thank me for saving you the extra two-feet of counter space for the meat slicer you no longer need to purchase.