| February 8, 2010 |
Gastronomer: A biped of the human kind who never eats or drinks without being hungry or thirsty; who never swallows food before having thoroughly masticated it, and never masticates before having tasted it; who never eats or drinks anything the property of which is not known; never eats too much, even of quails, civet, or matelote; and never drinks too much, even of water.
Pierre Blot 1867
|  |
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
|
| See More Cooking Tips & Techniques |
|
