I was wondering how Thin Slice Beef rolls for hot-pot prepared for in hot-pot restaurants. Are they sliced and manually rolled, or is there a machine that is used to do the lot? Cheers.
Picture for reference: https://chowtimes.files.wordpress.com/2011/01/hot-pot-at-chez-suanne-7.jpg
Beef – How are Thin Slice Beef rolls for hot-pot prepared in restaurants
beef
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Ground allspice berries and rosemary can add that piquant taste that you may otherwise be missing from the pepper.
Beef for Slow cooking methods:
When shopping for beef that will be cooked long and slow, price per pound within a grade will be a helpful guide. Less tender cuts that will be best cooked long with liquid will be much less expensive than the naturally tender cuts that require less cooking i.e. filet mignon.
From http://life.familyeducation.com/
When shopping in the supermarket for meat destined for your slow cooker, here are the cuts to look for:
Shanks - Shoulder - Round - Rump
Even if they are not labeled as such, you'll know you've selected the proper slow cooker cuts when you compare the price of these cuts with cuts such as tenderloin, sirloin, and rib. And there is no need to go for the high-priced Prime grade meats. Choice and Standard quality are just fine.
To visually find the right cuts of beef for slow cooking look for:
Multiple muscle groups within the cut. In between each muscle is where you find the connective tissue that will break down. This shank has several.
Course grain is found in the working muscles of the animal. You can see the long fibers in this flank steak.
- Fat - good marbling within the cut, but not too much on the exterior, like this pot roast.
A great guide to beef cuts can be found at chefsteps.com
Best Answer
When I worked at a Japanese restaurant in Seattle years ago they would freeze the beef and then use a meat slicer to cut it really thin, then roll it up. It's possible there is a newer device i'm unaware of that does it automatically but it is a fairly simple process.