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February 10, 2016
"Oh, it's just a little mold," I can remember her saying on the many occasions she scraped the fuzzy blue stuff off some concoction before serving what was left for dinner. She has an iron stomach and was incapable of understanding that other people did not.

Ruth Reichl
asparagus

Cooking Tip of the Month: Deboning chicken

With a little practice you can trim your grocery bill by learning to bone your own chicken breasts.
Remove the skin from the breast by just sticking your fingers under the edge and pulling gently. You can also leave the skin on as it will help to keep the breast moist during cooking.
 
Take a very sharp knife and scrape away the thin layer of meat above the wishbone of a whole chicken breast. Stick the tip of your knife under the bone and cut towards the end. This will expose the wishbone joint which can then be cut or pulled apart. Then cut into the breast along one side of the breastbone.
 
Now with the tip of your knife continue to cut the breast away from the bone using slow, easy strokes with the knife edge turned towards the bone not the meat. After removing the other breast, trim away any pockets of fat. The bones can then be wrapped and frozen to make stock at some future time.
 
Finally, do not forget to disinfect your knife and board using a bleach solution to prevent bacterial growth.
 
Source:   Culinary Cafe
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