Why score fat

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Let me know if you have any questions about this. Home Forums Smoking Meat and other things Pork. JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. Lost but not forgotten!! View All. How to score a duck breast.

Butchery skills. Place the duck breast on a chopping board skin side up. Using a sharp knife score the skin in a diagonal direction being careful not to cut through to the meat. Turn the duck breast around and score in the opposite direction. Sign up to our newsletter now. How to cook meat. Scoring skin-on fish fillets keep them from curling; a few minutes in the freezer makes it easier to control the depth of your cuts for softer fish such as sole.

A spiral-cut ham, sometimes marketed as a holiday ham or a city ham, displays a more extreme example of scoring, which cuts the meat through to the bone for easier serving.

The most important part of scoring is to use a sharp knife when you score meat. This will result in a clean cut; dull knives, besides being dangerous, leave ragged edges. You don't want a serrated knife, just a clean, sharp knife.

Start with a diagonal cut pattern across the length of the meat. Space the scores evenly across to ensure a proper look and cooking. Then turn the meat 90 degrees to add a crosshatch to each of the previous scores. You can score the meat on both sides. One cooking hack is to score more inexpensive cuts of meat like flank or hanger steak prior to grilling.

While it won't magically transform these cuts into filet mignon, scoring other cuts of meat will likely make the meat more tender and will allow any spice rubs or seasonings to penetrate better.