When it comes to deli meats, these are usually sliced perpendicular to those fibers – a technique we in the culinary world call “cutting against the grain.” This method is especially favored for tougher cuts like roast beef and brisket, making them more tender and easier to chew. But here’s where things get interesting: when those fibers are sliced and diced, particularly after cooking or curing, the severed ends create what we can think of as tiny little grooves on the surface of the meat.Now, imagine white light, like the kind from the sun or your kitchen lights, dancing off those grooves. This light gets reflected back at various angles, creating a spectrum of colors in a show-stopping display known as “diffraction grating.” And voila! You’ve got yourself a slice of meat that’s ready for its moment in the spotlight, dazzling you with its iridescent glow.
This rainbow effect is
