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Post by olhillbilly on Apr 27, 2012 3:34:20 GMT -6
I was watching TV tonight and seen Chef Pepin debone a chicken in the raw. I never seen one deboned that wasn't cooked first. He also cut one up. After watching and cutting up chickens the same way for 30 years, I learned sumpthin new.
I found a video showing him deboning one.
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Post by buzzard on Apr 27, 2012 14:57:52 GMT -6
I think the only way I've ever cut up/deboned a chicken was raw. It's always been easier that way for me to do it.
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Post by ozarkgirl on Apr 27, 2012 19:23:21 GMT -6
Okay....that was AMAZING!!! I want to know what kind of knives to buy that would allow me to cut, break and scrap like his did!?!?
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Post by olhillbilly on Apr 28, 2012 4:14:31 GMT -6
@ Buzz. I meant I had never demoned a chicken in the raw. I do cut up chickens and anything else raw. Just was only time I ever deboned a chicken was as I was eating it. And anytime I ever heard the old gals round here speak of deboning was post cooking one. ozarkgirl. I would suggest a sharp one.  Well if ya watched him closely, he used three knives. A Chef's knife, a paring knife and what looked to be a carving knife. He used the paring knife the most. And used the chef's knife just to break the legs with the back of the knife. Not really a cut, but more of a clean break with a heavier knife. I spect you could use a boning knife if ya didn't have a good paring knife. And I spect ya wouldn't really need the carving knife either. A little chicken anatomy would be handy. Knowing how to cut through the joints. He doesn't cut though any bone, just between them. You should already have a good chef's knife. And since ya fish, ya prolly got a fillet knife. Not really much more that I can think of ya really need. Well other than a cheapo steak knife with a serrated edge for cutting bread or biscuits. Then ya really need to learn to sharpen them. Really sharp is really good! I been tryin out a Santoku knife. I'm thinkin I like it. Most likely will never replace my chef knife, but I think its earned it's place. Specially for cuttin up veggies.  |
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Post by ozarkgirl on Apr 28, 2012 17:47:15 GMT -6
I got the anatomy thing down good with bein in the health field and all.....have had to do the skinnin and tinkerin with the cadavers and such so thats not a problem. But I need to find a good set of knives...a good brand thats not going to set me back a house payment but that will still cut thru fat,meat and all....I usually leave the guttin and cuttin to my fishin partners when it comes time to cleanin the fishies. And the cookin too for that matter, the guys are always rip rarin to go on the fish frys and BBQs...so I usually just sit back and let them feel in control....nice to relax once in a while girls.
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Post by tellyfoneman on Apr 29, 2012 14:13:28 GMT -6
I need to find a good set of knives...a good brand thats not going to set me back a house payment but that will still cut thru fat,meat and all....I usually leave the guttin and cuttin to my fishin partners when it comes time to cleanin the fishies. One of my favorite Kitchen knives is the Gerber fillet knife, that my wife got me a few years ago for our anniversary. Makes a great combo knife, for anything from peeling taters, to cutting chickens, or slicing tomatoes. |
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Post by buzzard on Apr 30, 2012 12:40:35 GMT -6
I've got a boning knife that's really sharp. My ex filched it from the navy long, long ago, and I got it in the divorce, LOL. In 30 years, I've only had to sharpen it once. I use a pair of kitchen shears to cut the breast in half, or else a cleaver.
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Well if ya watched him closely, he used three knives. A Chef's knife, a paring knife and what looked to be a carving knife. He used the paring knife the most. And used the chef's knife just to break the legs with the back of the knife. Not really a cut, but more of a clean break with a heavier knife. 
The journey of a thousand miles begins with a broken fan belt and a leaky tire.