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Old 03-27-2008, 01:32 PM
 
Location: Raleigh NC
1,254 posts, read 4,266,405 times
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I agree...when I buy Boar's Head Turkey or Ham, I insist on "thin-sliced" to me, tastes so much better when they are cut this way...
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Old 09-04-2011, 06:23 AM
 
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There is a difference, similar to aerating beverages, you get more oxygen so it tastes better. Thinner meat tastes better, smaller pieces of shrimp taste better than huge shrimp, but thats a different reason. You can do this at home. get thick pieces of meat, and thin. make little tiny bite size sandwiches with both. do a blindfold test. The thin will always win out over the thick sliced all the time!
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Old 09-04-2011, 06:51 AM
 
Location: Charlotte county, Florida
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I always thought it had everything to do with the meat being more tender, even at home I slice meat as thin as I can.
I got pretty darned good at it also.
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Old 09-04-2011, 07:10 AM
 
Location: In a house
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Same thing with non-meats. Slivered almonds taste better and feel more fun between the teeth than whole almonds. Shallots are always best when cut wafer-thin before sauteeing, and mincing garlic brings out the flavor and aroma much stronger than whole garlic cloves. Pizza dough with thin sliced tomato and onion, fresh basil, and a drizzle of olive oil will always taste better than pizza dough with thick chunks of tomato and onion, fresh basil, and a drizzle of olive oil. The chunks just don't crisp up right.

Even vegetable soup tastes better when you use smaller pieces rather than thick chunks of veggies. Mincing, thin-slicing, fine-chopping, brings out the flavor of your food. When you get a 4-ounce filet mignon dropped on your plate, you're not going to spear it with a fork and start chomping on it. No - you'll cut off a thin slice and hold it in the air a moment before biting into that one slice.

I think the only thing best served thick, is a scoop of ice cream, and a chunk of peasant bread.
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