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Saturday, August 20. 2016

Pique, Fourchette, Carving Fork

For carving beef or lamb, maybe pork, it's hard to control the thickness or thinness without a pique.


Old-fashioned carving sets used to include one, but usually not long enough and the knives with them were not top-notch.  I like a slightly-serrated meat knife so I can go as thin as I want. The Pique gives good control.


Amazon, of course, has good stainless ones. Once a hot meat has rested a few minutes, use that thing and get exactly the clean slices you want.

Posted by Bird Dog in Food and Drink at 12:21 | Comments (7) | Trackbacks (0)

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That certainly piques my interest.
#1 Gringo on 2016-08-20 12:36 (Reply)
I swear by my Cuisinart CEK-40 electric knife, carving perfect thin or thick slices of any meat - turkey, ham, prime rib is a snap.

By the way, if you search Google Images for "fourchette" you may be surprised.
#2 peacelovewoodstock on 2016-08-20 14:40 (Reply)
You have to take safe search to "off" first.
#2.1 GoneWithTheWind on 2016-08-20 17:03 (Reply)
I have no idea what a "pique" is, and I've cooking my whole life, both personally and for a while professionally. Amazon page linked doesn't have a "pique" on it, nor does google seem to know. Can you help me with a picture or description? Is it a local name for a carving fork perhaps?

Thanks!
#3 John L on 2016-08-20 20:38 (Reply)
When I was a young lad back in the '50's, Dad was a commercial butcher and sausage-maker, who regularly exercised his "carrying privileges" to bring home smoked jerky, whole strings of beef franks, and whole bolognas, among other carnivorous treats. My idea of a baloney sandwich was two slices of bread, a smear of mustard, and a half-inch thick slice of bologna. Imagine my shock when Dad changed professions and uprooted the family to LA, and bologna came in squingy little slices! If I want paper-thin slices of meat, I'll go to the deli. Otherwise I'll use a razor sharp carving (or boning, or chef's) knife (here's to you, Dad) to cut nice thick slices of my favorite roast.
#4 Mike Anderson (Link) on 2016-08-20 20:40 (Reply)
Searching Amazon for 'pique' yields no results.
#5 bgarrett on 2016-08-21 12:41 (Reply)
I'm confused. Are there people who carve meat and don't use a carving fork? How do they hold the piece of meat steady to cut any thickness let alone thin strips? Just doesn't seem civilized.

And use a sharp knife ferkryinoutloud. Dull knives suck.
#6 Knucklehead (Link) on 2016-08-22 18:09 (Reply)

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