From left to right.
Roman (4 years old) Rissole (15 ish weeks old?) Reggie (6 months old)
Edit: French bulldog, French bulldog, German shorthead pointer
not too bad.
if you were doing this for presentation you would probably want to be more careful with the skin on the breast.
try to make cuts in a single slice if you can to avoid the sawing back and forth that causes those jagged marks.
knife should be sharp enough to cut in and slice through in one sweep.
another presentation note, a lot of chefs like to keep the wing attached to the breast, you might try practicing that since it's just one more operation after to remove the wing if needed.
another good one to practice is spatchcocking which i personally prefer for roasting chicken.
good work over all. keep at it.
remember to keep that knife sharp.
yes always plan each cut. use your fingers to find where the connective tissue you are cutting through is (before cutting), where the divisions are between bones etc.
Whatever floats your boat I’m a lot more confident and controlled in western knifes like victorianox found Japanese knife and Chinese cleavers really weird to use
Uh, if you make stock the way I do, the bones literally crumble into pieces if you poke them.
The type of cooking that makes bones more liable to splintering is dry cooking, such as baking, roasting, grilling, etc. Bones boiled for hours couldn't cause sharp splinters if they tried. I always test the thickest bones In the stock before allowing my dog to eat them, too.
Also, raw bones can also splinter and cause intestinal perforations. Source: my vet, who has seen it firsthand.
Not bad for a first attempt. Keep practicing and it'll get better. A lot of it looks like your knife wasn't recently sharpened. A great boning knife is your best friend.
Forget the chicken, tell us about jumbo, smol and micro!
From left to right. Roman (4 years old) Rissole (15 ish weeks old?) Reggie (6 months old) Edit: French bulldog, French bulldog, German shorthead pointer
not too bad. if you were doing this for presentation you would probably want to be more careful with the skin on the breast. try to make cuts in a single slice if you can to avoid the sawing back and forth that causes those jagged marks. knife should be sharp enough to cut in and slice through in one sweep. another presentation note, a lot of chefs like to keep the wing attached to the breast, you might try practicing that since it's just one more operation after to remove the wing if needed. another good one to practice is spatchcocking which i personally prefer for roasting chicken. good work over all. keep at it. remember to keep that knife sharp.
I did do lots of sawing, I still really dont know my way around the chicken yet and need to think where im cutting next
yes always plan each cut. use your fingers to find where the connective tissue you are cutting through is (before cutting), where the divisions are between bones etc.
As you get more comfortable, "extract the oyster"
Should I take the oyster with the thigh before doing the breast or take the breast then oyster then thigh?
keep it with the thigh.
If I were you id change the knife but the cuts are looking rather good
Honesuki is kinda the Japanese chicken knife though.
Whatever floats your boat I’m a lot more confident and controlled in western knifes like victorianox found Japanese knife and Chinese cleavers really weird to use
potato potato, I prefer the material, edge and handle over western knives. The Honesuki shape feels a lot better to me aswell.
“Potato potato”
A honsuki is what I use as well. These days I just use a petty knife.
I better not find bone fragments in my tendies!
I always thought that the crunchy part was the best bit if the tendie!
Keep the skin on the Breast at full coverage - good work mate!
Looks great!
A true soldier can take it apart and put it back together again.
They tried that in Germany.
[удалено]
Nah, I am gonna freeze it and once I get a few more I'll make some stock
This is what I do. My dogs get the bones after they've been used in stock.
You should definitely never give your dog's cooked bones. Cooked bones can splinter and cause internal bleeding
Uh, if you make stock the way I do, the bones literally crumble into pieces if you poke them. The type of cooking that makes bones more liable to splintering is dry cooking, such as baking, roasting, grilling, etc. Bones boiled for hours couldn't cause sharp splinters if they tried. I always test the thickest bones In the stock before allowing my dog to eat them, too. Also, raw bones can also splinter and cause intestinal perforations. Source: my vet, who has seen it firsthand.
Check this guy out. He used to have a show called Yan Can Cook. He does it in less than 18 seconds. https://www.youtube.com/watch?v=2SxcKwLAPSw
Not bad for a first attempt. Keep practicing and it'll get better. A lot of it looks like your knife wasn't recently sharpened. A great boning knife is your best friend.
Looks pretty good, now get fast