Cool & effective techniques

[4x4Tyke]

Thought I'd try a thread were we can share techniques.


Pomegranates are coming in season, so how to prepare

https://www.youtube.com/watch?v=ma77qhzNnOI


Three ways to chop an onion

https://www.youtube.com/watch?v=0LJb66aYtG8

[guindilias]

Why do all "how to cut a whatever" videos insinuate that it's like a pro chef trick to avoid chopping your fingers off by using your knuckles as a knife guide, rather than your soft, fleshy fingertips?

[Du1point8]

learning how to make Chicken Ballotine is a good thing, its quite nice to remove all the bones (well most of them) and carcass and be able to just cook the bits you want stuffing the internals with aromatics and soft cheese.

[4x4Tyke]

Du1point8 said:

learning how to make Chicken Ballotine is a good thing, its quite nice to remove all the bones (well most of them) and carcass and be able to just cook the bits you want stuffing the internals with aromatics and soft cheese.

https://www.youtube.com/watch?v=dworCHCm3ts

[HarryFlatters]

4x4Tyke said:

Pomegranates are coming in season, so how to prepare

https://www.youtube.com/watch?v=ma77qhzNnOI

Sake man... an 8 minute video for that... really? Just half it, put it upside down in your hand and hit the back of it with a spoon.

[4x4Tyke]

HarryFlatters said:

Sake man... an 8 minute video for that... really? Just half it, put it upside down in your hand and hit the back of it with a spoon.

I think the spoon technique is just rubbish though, the first cut crushes loads and you end up with a load more stuck to the pith. That's why I posted that video. If you want to post a video of the spoon technique go right ahead. That I why I started the thread, hoping to learn something new as much as sharing something I've learnt.

[21TonyK]

The only genuinely surprising thing I've seen is peeling garlic in volume very quickly.

Get two bowls the same size, break loads of garlic bulbs into one so they are separate cloves. Put the second bowl on top, Hold together really tightly and shake as hard as you can for 30 seconds.

Using two big metal bowls is safest and loudest.

[ChrisnChris]

21TonyK said:

The only genuinely surprising thing I've seen is peeling garlic in volume very quickly.

Get two bowls the same size, break loads of garlic bulbs into one so they are separate cloves. Put the second bowl on top, Hold together really tightly and shake as hard as you can for 30 seconds.

Using two big metal bowls is safest and loudest.

Hmmm, would this work in a salad spinner?

[21TonyK]

ChrisnChris said:

Hmmm, would this work in a salad spinner?

Nope, way ahead of you on that one

[ChrisnChris]

21TonyK said:

Nope, way ahead of you on that one

Bit like a brick in a washing machine?

[Vanordinaire]

If you've ever tried to pluck a pheasant, forget it, this way is brilliant.

https://www.google.co.uk/url?sa=t&source=web&a...

[21TonyK]

Never looked online for it but years ago my neighbour showed me how to skin a chicken keeping the skin in one piece just using your thumb nail.

not something you need to do every day but a neat trick if you are into making horror movies or the like.

[HarryFlatters]

4x4Tyke said:

HarryFlatters said:

Sake man... an 8 minute video for that... really? Just half it, put it upside down in your hand and hit the back of it with a spoon.

I think the spoon technique is just rubbish though, the first cut crushes loads and you end up with a load more stuck to the pith. That's why I posted that video. If you want to post a video of the spoon technique go right ahead. That I why I started the thread, hoping to learn something new as much as sharing something I've learnt.

You're right, sorry. I was in a crappy mood yesterday. Apologies.

21TonyK said:

The only genuinely surprising thing I've seen is peeling garlic in volume very quickly.

Get two bowls the same size, break loads of garlic bulbs into one so they are separate cloves. Put the second bowl on top, Hold together really tightly and shake as hard as you can for 30 seconds.

Using two big metal bowls is safest and loudest.

That works pretty well.

I might try a potato ricer as an enormous garlic press next time I need bulk volumes

[4x4Tyke]

An old jar is good for peeling Garlic as well, easier than holding two bowls together.

When searching for a video for that this guy uses the same technique for boiled eggs which I hadn't thought of, and a few other neat tricks.

https://www.youtube.com/watch?v=af3dEbAd4Os

[KungFuPanda]

A small length of bike inner tube is also good for peeling cloves of garlic. Put the clove inside the inner tube and roll on a flat surface.

[PositronicRay]

Keep ginger in the freezer, grate it frozen into the dish

[HarryFlatters]

PositronicRay said:

Keep ginger in the freezer, grate it frozen into the dish

Similarly, I keep bags of sliced ginger, turmeric, galangal, lemongrass, kaffir lime leaves etc as it's only available from an Asian supermarket that isn't particularly convenient to get to.

Because, sometimes only a Thai Green Curry will satisfy

[kentlad]

4x4Tyke said:

An old jar is good for peeling Garlic as well, easier than holding two bowls together.

When searching for a video for that this guy uses the same technique for boiled eggs which I hadn't thought of, and a few other neat tricks.

https://www.youtube.com/watch?v=af3dEbAd4Os

I can't be the only one who just crushes it with a flat knife? The skin falls off & it's done in seconds? No messing about with bowls / jars etc

[21TonyK]

kentlad said:

I can't be the only one who just crushes it with a flat knife? The skin falls off & it's done in seconds? No messing about with bowls / jars etc

I do 10+ bulbs and confit the cloves so it saves me a lot of time. Thats when its useful.

[Du1point8]

kentlad said:

4x4Tyke said:

An old jar is good for peeling Garlic as well, easier than holding two bowls together.

When searching for a video for that this guy uses the same technique for boiled eggs which I hadn't thought of, and a few other neat tricks.

https://www.youtube.com/watch?v=af3dEbAd4Os

I can't be the only one who just crushes it with a flat knife? The skin falls off & it's done in seconds? No messing about with bowls / jars etc

Stopped using a flat knife when I snapped my chef's knife doing it, there was an unseen flaw in the knife and the blade snapped next to my wrist... Since then I have never used the flat blade technique again.