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GREETINGS For All Your Dry Cleaning Needs Think Of Us! SHAMROCK CLEANERS McHENRY MARKET PLACE SLICE THE BREAST MEAT using long, smooth strokes. "Don't saw the meat," says Lawry's Chef Hans, "carve it, as if you're playing a violin." PAGE It - PLA1NDEALER - WEDNESDAY. DECEMBER It, 1M1 Carving tips simplify holiday meals Carving the turkey need not be the ruin of your holiday meal celebration, according to Chef Hans Aeschbacher of Lawry's The Prime Rib res­ taurant in Chicago. "Whether you serve turkey or prime rib," says Chef Hans, "if you prepare the meat properly and use a few easy-to-learn carving tips, your holiday meal will be the celebration it is meant to be," assures Hans. Trained at Gewerbeschule, a gourmet cooking institute in Biel, Switzerland, Chef Hans has become a master carver. In addition to his duties as chef, he currently teaches cooking and carving classes at Lawry's The Prime Rib, where roast prime ribs of beef have been carved tableside from rolling carts for more than seven years in Chicago and for 43 years in Beverly Hills, California. Before you begin carving, Chef Hans offers these tips on preparation--tips which will make the actual carving easier: • Fresh turkeys are best, but frozen ones are easier to find. Defrost the turkey in the refrigerator for two days. Sea­ son with butter, seasoned salt and pepper and baste with pan juices during roasting. Should the turkey brown too quickly, cover with a foil tent. • A IS-pound turkey should cook Wi hours at 325° F. Overcooked turkeys are nearly impossible to carve, so check yours by lifting up from under the wing--if the juices run clear, it's done. • Cooked turkeys should stand five to 15 minutes be­ fore carving to give the juices time to settle and cool. . • You'll need a broadblade knife to cut the meat, a boning knife to cut through hard joints, and a long meat fork. Each tool must be sharp. Now you're ready to begin the actual carving: First, remove the drumstick and thigh by cutting straight down between the thigh and body (photo #1). Push the leg outward, and use the boning knife to cut the exposed joint between the tnigh and backbone. Second, slice the breast meat with long, smpoth strokes. "Don't saw the meat," says Chef Hans. "You should carve as if you are playing the violin" (photo #2). A horizontal cut deep into the breast helps release slices at the base. Remove the wing by press­ ing down on the wing tip, and then using the boning knife to sever the exposed joint by cut­ ting toward the backbone. Wings can be saved for stock- pot or soup, or divided for serving. Next, slice the dark meat by first cutting the joint which connects the drumstick and > thigh. Holding the drumstick with a napkin, tilt slightly and slice down toward the plate all around the leg. Use the meat fork to hold the thigh firmly on the plate and slice' the meat parallel to the bone. If you are a slow carver, Lawry's master carver recom­ mends placing the sliced meat on a warming tray and cover­ ing it with a warm towel. This will keep the meat warm and moist until you're ready to serve. For prime ribs of beef, Chef Hans suggests cooking the roast 20-25 minutes per pound at 350°F. or until a meat ther­ mometer reaches 140. Like turkey, the cooked roast should stand five to 15 min­ utes before carving. PRIME RIB IS EASIER to carve if you first remove the bones. Stand the roast up and carve between the bones and meat, separat­ ing the ribs in a strip. PLACE THE PRIME RIB on the side from which the ribs have been removed and slice gently. Says Chef Hans, "The wrist guides the blade but the knife does the work." To make carving easier, first remove the rib bones. Stand the roast with the ribs pointing up and carve between the bones and meat, separat­ ing the rib bones in a strip (photo #3). SHAMROCK CLEANERS TO REMOVE the drumstick, cut straight down between the thigh and body with a sharp carving knife. Use a boning knife to cut the joint. 4400 W. RTE. 120 McHENRY 385-1944 DAILY 7-6, SAT. 8-5 Now place the roast on the side from which the ribs have been removed and slice (photo #4). "Remember," says Hans, "the wrist guides the blade, but the knife does the work." "If you follow these tech­ niques," says Chef Hans, "your holiday meal will be a pleasure--not a chore." Perfcct Gifts for the Perfect Holiday Setting MAJESTIC AP American-Standard Company GIBSON'S ... ,.OPFN7,QAY&M:TH94., . . .VSATA4. SUNU-3 > v.v A Complete Line Of FIREPLACE ACCESSORIES • Tool Sets • Log Carriers • Glass Doors • Grates • Brooms • Coal Hods • Gas Logs • Corn Poppers • Handmade House Boots • Much More « « * 4 3334 W. ELM ST. (RT. 120) One Block West Of McHenry Bridge : : , C A t L 3 4 4 - 5 2 8 0 • * * * < \\ -i W v V Ct, £CL±On ± THANK YOU FOR YOUR PATRONAGE HAPPY HOLIDAYS FROM THE STAFF AND MANAGEMENT OF LITTLE CHEF RESTAURANT 1 3 3 2 N R I V E R S I D E D R M c H E N R Y .1) . or j 4*