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!
Tricks and Techniques
- Thread starter shooterrick
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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.
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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.
- May 12, 2011
- 22,172
- 7,150
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.
supercenterchef
Smoking Fanatic
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... ;)
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.
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.
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.
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.
- Jul 26, 2009
- 14,315
- 73
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
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.
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.
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.
After seeing this post, I think I will just bone it out. LOL
Good luck and good smoking.
- May 12, 2011
- 22,172
- 7,150
michael ark
Master of the Pit
Am i the only one .http://www.cabelas.com/product/Home...=SBC;MMcat104791680;cat104723280;cat104238180 I would give these 5 out of five .Had mine 3 years . They have save me many nicks.I buy all my meat in bulk once a month butcher.Sous vide finger food.
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.
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!)
using one taking the ham out of the smokehouse!
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!)
using one taking the ham out of the smokehouse!
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michael ark
Master of the Pit
There's a professional cut resistant glove at AceMart that doesn't have the latex covering :
http://www.acemart.com/kitchen-supp...ant-knife-shield-large-for86104/prod4699.html
I've used them in meatrooms before, although not the same protection level from a s/s mesh glove, they do protect well and can be washed and bleached.
From Forschner.
http://www.acemart.com/kitchen-supp...ant-knife-shield-large-for86104/prod4699.html
I've used them in meatrooms before, although not the same protection level from a s/s mesh glove, they do protect well and can be washed and bleached.
From Forschner.
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