Tricks and Techniques

Discussion in 'Chefs Corner' started by shooterrick, Nov 13, 2011.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    What the heck is that bag floating around in my soup?  Oops! I guess I should have kept my fingers curled when I slice up that celery!
     
  2. Why would you cut off your fingers and put them in a bag? And then put them in the soup? I'm having trouble visualizing your query.
     
    Last edited: Nov 13, 2011
  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    LOL.  Two different thoughts not well presented.  Bag is a reference to using a technique called "bouquet garnish"  The finger thing is about keeping them curled when slicing and dicing.  LOL.    
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    As long as the Finger got over 140*F in 4....
     
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member


    bwahhhhaaaahhhaaaaaa.!!!!![​IMG]
     
  6. Gotcha. I have used both techniques. When you put the 2 thought together it kinda confused me. It is early Sunday morning. The bouquet is good for stemmy herbs like rosemary where you want the flavor without the crunch. And I have all my fingers. [​IMG]
     
  7. I figured you referenced how the skin chopped off the tip of a finger looks a lot like a little bag...but I guess I'm telling too much about myself... ;)
     
  8. venture

    venture Smoking Guru OTBS Member

    Is Shooter giving us the finger here?

    Good luck and good smoking.
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good analogy, if you have no or few cutting and slicing talents, go slow and keep the fingers back.

    This may sound funnybut, if you remember going to the Zoo and watching the Monkeys walk around, you saw them walking on thier knuckles,this is how you should have your fingers while cutting meat or anything. Always,Always cut away from yourself to prevent accidents that ruin your outing.

    In doubt as to how you do something? Ask, we are ready to help.[​IMG]
     
  10. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Because I am diabetic I began looking about a year ago for a program that would allow me to play with ingrediants and see in real time nutritional values.  Not so much to create diabetic food but to make simple tweeks that allowed me to make thing either more healthy or to simply be informed as to what I was eating so I could adjust my intake elsewhere.  What I found was the "Living Cookbook" software.  It does so much more than what I was looking for I now use it to catalog all my recipes and proceedures for everything from rubs to sausage making. 

    You may want to check it out.  A free trial version is available at  http://www.radiumdownloads.com/downloads/livingcookbook/v3.0/lcsetup30.exe

    No I don't own stock and am not getting any royalties.  The developer has been very helpful when I and others have requested program changes or features. 
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    There are several of us using this program. It is especially helpful for me with the 4H cooking program. We use it to create "cookbooks" for each individual class and to teach the kids the nutrition associated with the  recipes we work with. I can talk to the kids about how we can change up the recipe and enter the ingredients we change and show them how it will affect the nutrition. It is really user friendly and allows me to capture recipes off the internet and "capture" the recipe without having to type it. I too am not associated with the program. Ju
     
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    http://meatcuttersclub.activeboard.com/t45277823/this-bone-looks-odd/

    This is a post on the meatcuttersclub asking about a lamb bone end which I answered for them, just wanted to find out of any chefs knew of this technique?  My dad learned of it during WWII on the ship overseas to the Phillipines from a chef from the Waldorf Astoria who was also drafted.
     
  13. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i have seen a couple of times but did not know what it was or how it came about..thx pops!
     
  14. venture

    venture Smoking Guru OTBS Member

    Leg of lamb on sale this week.  $1 higher per pound than last year.

    After seeing this post, I think I will just bone it out.  LOL

    Good luck and good smoking.
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    New to me...But very Cool...JJ
     
  16. michael ark

    michael ark Master of the Pit

  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I had bought a couple pair of those at Cabela's a few years ago but for whatever reason the rubber covering got gooey on me, ruining them; don't know if it was the bleach deteriorating them or washing in the washer but they got all gummy.  I went with a cheap replacement, a PVC red glove purchased at any Home Depot that are great for all around smokehouse work plus cutting too.

    [​IMG]

    They're about $5.00 a pair and my son wears the left one and I wear the right one (he's right handed and I'm left handed, lol!)

    [​IMG]

    using one taking the ham out of the smokehouse!
     
    Last edited: Nov 20, 2011
  18. michael ark

    michael ark Master of the Pit

    Never use bleach just antimicrobial soap and boiling.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Only part of it !!
     
  20. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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