Chef
A carving fork is a kitchen utensil designed specifically for carving meat. Used in conjunction with a carving knife, a very sharp knife that cleanly and efficiently cuts through meats such as roasts. Whether cutting is done in the kitchen or at the table, the fork is still a much-needed tool as it secures the meat, making cutting easier and less messy. These forks are sold by most kitchen supply stores and can also be ordered through companies that specialize in kitchen supplies.
Although a carving fork looks similar to a table fork, there are some significant differences. The first is the size; A carving fork is much larger than a regular fork as it is designed to pierce large roasts with ease. The fork also has only two prongs, attached to a long handle, which keeps the chef’s hand away from the meat and carving knife. In some cases, a carving fork and knife may be sold as a set, with matching handles.
Carving meat can feel like a ritual activity when performed at the table, as it is challenging to carve well with the audience. For this reason, some cooks prefer to briefly display roasts and retreat to the kitchen to carve them. However, with a little practice, cutting meat can be relatively easy to do and is a useful skill, especially during the holiday season.
The first rule of thumb for cutting meat is that it is important to let the meat settle. As the meat sits, it continues to cook and the meat toughens up a bit, which will make cutting much easier. Resting also allows the meat to develop a richer, more intense flavor. Individual servings, such as steaks and chops, can be served immediately and for food safety reasons should be served as soon as possible.
To carve a roast, start by finding the grain of the meat. You should cut against the grain, using the fork as an anchor to prevent the roast from shifting. It is also important to insert the cloves carefully, as each hit with the fork releases juices. Find a stable place to anchor the meat, insert your fork and begin slicing, serving directly or stacking on a serving plate. Periodically, the fork will need to be moved as the roast shrinks during the notching process. The fork can also be used as a serving utensil, as forks are used to take a piece of meat and place it on a plate.