However, I find it much easier to slice meat for stir-frying which is still partially frozen. (This also speeds the thawing process.) Probably if you use a cleaver or other heavy, extremely sharp type of instrument, no prior thawing would be necessary; but I don’t trust myself with those.
However, I find it much easier to slice meat for stir-frying which is still partially frozen. (This also speeds the thawing process.) Probably if you use a cleaver or other heavy, extremely sharp type of instrument, no prior thawing would be necessary; but I don’t trust myself with those.