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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Somewhere, a butcher is laughing
Boned my chicken breasts (the fowl kind). I used my
brand new boning knife. I'd say I did a passable job (yup, saved the still somewhat meaty ribs for stock). What would have taken a butcher maybe 15 seconds took me about 10 minutes. That's okay. Still have all my digits. The breasts look neat, not hacked up or anything. Couple of the tenderloins aren't attached. nancy |
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