n

noil's Profile

Title Last Reply

Knife for cutting raw chicken?

That video shows exacly what I mean. Even when he just cuts the meaty areas, the tip of the knife just smoothly moves through it. Mine doesn't do that at all. It's as if the meat were made of rubber. The video makes it look like he's slicing through paper.

Aug 31, 2013
noil in Cookware

Knife for cutting raw chicken?

I am using a santoku knife (nothing expensive) at the moment that I've tried to sharpen, but when I try to seperate the drumstick from the thigh, or even just cutting the chicken in general, it just feels like I'm using more force than I see being exerted on youtube videos. What I see in videos are knives that slice so cleanly, like a razor blade would. Is the knife I'm using just still too dull?

Is there a knife I should be using that is good for cutting up chickens?

Aug 31, 2013
noil in Cookware
1

Confused about beef for burgers

I've been learning how to cook burgers at home for awhile now but I'm still confused about the beef choices. Normally, I use ground chuck, but it gets expensive when I have to start feeding more than a couple of mouths. Not as expensive as going to a good burger place, but it still adds up.

The ground chuck I normally get is 80/20. The thing that confuses me are the other beef varieties at the store. There is a similarly packaged beef that is 70/30, but then there is a "tubed" version of ground beef that is also 70/30. The similarly packaged one looks very close to ground chuck, but the tubed one looks different when I unwrap it from the tube. It's hard to explain other than that one looks like spaghetti strands and the tubed one doesn't. Is there a reason for that? And which ones do you guys use for your burgers?

Aug 24, 2013
noil in Home Cooking

Silpat too big, safe to use in oven still?

I didn't know that the large size for the Silpat was too large for my oven. I guess it was made for commercial ovens and not those for the home.

Would it be safe to use in the oven if if the edges touched the sides that would curve inwards?

Dec 13, 2012
noil in Cookware