I'm really happy with how that first photo came out. :) I'm no good at taking food photos, but I keep trying - but in the end it doesn't really matter because it tasted SO SO GOOD, and that's more important than the photo. It was definitely something I hadn't tried before and now I know how (relatively) easy it is.
:D It was so delicious, I'm pleased to say, totally worth the time it took to go through all that chicken (I had 3 pounds in total to trim before I could begin cooking).
I use a large chef's knife for most tasks, and definitely for chicken fat removal. The only way it works though is if you have a sharp knife, or you're more likely to slice your hand open. I use a combination of the tip and the center of the blade to do most of the fat removal - some of it needs more finesse than others, and chicken thighs (as I've discovered) have this weird tapered edge of fat on one side that I did this strange scraping maneuver which seemed to work.
I'm nowhere near as good as my mother who is a genius at chicken fat removal! And she works so fast, too. It takes me 2-3x the time it takes her. But then, she has many more years of practice on me. :)
I definitely need more practice; I've been spoiled by cooking with my mother, since she always does the hard parts!
Me, too! And it really rather scares me when I think about how much traditional Indian cooking my mother taught me over the years that I never/rarely prepare, and I would hate for that knowledge to vanish, so I ought to get cracking. :) Also, I've considered taking a class someday in knife skills because mine are really a mess of what feels right intermixed with various pieces of advice I've read over the years.
*squishes you* ♥ :D You're such a sweetheart! I wish I could take you into my kitchen and get you comfortable with it, because sometimes I think that's all one needs to get the hang of it. :) I'm really happy that you like the food posts. Can you tell I've been watching Osen lately? :D :D :D
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I use a large chef's knife for most tasks, and definitely for chicken fat removal. The only way it works though is if you have a sharp knife, or you're more likely to slice your hand open. I use a combination of the tip and the center of the blade to do most of the fat removal - some of it needs more finesse than others, and chicken thighs (as I've discovered) have this weird tapered edge of fat on one side that I did this strange scraping maneuver which seemed to work.
I'm nowhere near as good as my mother who is a genius at chicken fat removal! And she works so fast, too. It takes me 2-3x the time it takes her. But then, she has many more years of practice on me. :)
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Me, too! And it really rather scares me when I think about how much traditional Indian cooking my mother taught me over the years that I never/rarely prepare, and I would hate for that knowledge to vanish, so I ought to get cracking. :) Also, I've considered taking a class someday in knife skills because mine are really a mess of what feels right intermixed with various pieces of advice I've read over the years.
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