Cutting Chicken Fillets

Peewee_lane

My mom gave me a great tip the other day and it works very well. For those of you who dont like the feel of chicken fillets try using a scissors. It works perfectly, cuts through them quicker than a knife.

The best thing about it is that you use one hand to hold the fillet, and the other to hold the scissors, so when it comes to washing your hands, you have one hand free to turn the tap, etc, thus preventing samonella contamination.

It works very well, just use a normal large household scissors.

olaola

The problem I have with this is: can you really clean the fulcrum of the scissors??

If your knife isn't cutting them 'quickly' enough - sharpen it!

Sparks

Get a proper pair of kitchen scissors, which unhook into two parts at the fulcrum for cleaning.

Something like this:

copacetic

Peewee_lane wrote: »

My mom gave me a great tip the other day and it works very well. For those of you who dont like the feel of chicken fillets try using a scissors. It works perfectly, cuts through them quicker than a knife.

The best thing about it is that you use one hand to hold the fillet, and the other to hold the scissors, so when it comes to washing your hands, you have one hand free to turn the tap, etc, thus preventing samonella contamination.

It works very well, just use a normal large household scissors.

when I cut them with a knife I use one hand to hold the fillet and the other to hold the knife. What possible way do you do it that means you need two hands to hold the fillet? Do you hold the knife in your teeth?

Mr Magnolia

What's the problem with the 'feel' of a chicken fillet? If it works for you fair enough though. My knives are probably sharp enough to cut the fillet without placing my hand on it at all (I still do though).

Sparks wrote: »

Get a proper pair of kitchen scissors, which unhook into two parts at the fulcrum for cleaning.

Yeah, I've a great set of wusthof scissors similar to these:

The Sweeper

I don't understand how you cut a chicken fillet with a scissors without holding it. Do you just sort of grasp it bit by bit in the scissors?

Sparks

Mr Magnolia wrote: »

What's the problem with the 'feel' of a chicken fillet?

I'd guess it's the slimy feel the fillet gets if you store it in a container for a day or so - it's water and proteins leaking from the meat, you see the same thing with red meat. You can just wash it off of course, and since you don't have a slippery fillet and a sharp knife trying to play nicely together if you do, it's probably a good idea...

Mr Magnolia

I see. Washing any sort of chicken is dangerous and shouldn't be recommended as the water tends to splash everywhere though.

Sparks

Hmmm. Never had that problem, but I suppose my kitchen layout prevents it (the sink isn't near the prep area). Thing is, wouldn't the same argument mean you couldn't wash your hands after handling chicken?

olaola

Sparks wrote: »

Hmmm. Never had that problem, but I suppose my kitchen layout prevents it (the sink isn't near the prep area). Thing is, wouldn't the same argument mean you couldn't wash your hands after handling chicken?

You're using a detergent to wash your hands in hot water.

Mr Magnolia

Yeah, it's more for whole chickens. Chickens & Turkeys have been washed in my home house and the wife's home house for years now, were all ok.



*twitch*

*twitch*

Nevyn

Use a knife and fork.

Really how hard is that, use fork to put fillet on cutting board, use fork to steady fillet and cut with knife.

Sparks

olaola wrote: »

You're using a detergent to wash your hands in hot water.

Detergent doesn't stop water from splashing!

Peewee_lane

I was only offering a tip! I didnt really think that it would provoke so much criticism.

I just deleted a whole defence to your arguments, guys, it was only a suggestion thats all, I find it works for me and I wanted to share it with anyone who was looking for a hint or tup, thats all.

Peewee_lane

And also, I know a good few people who dont particularly like the feel of a fillet, I dont mind it so much, but yeah it is the sliminess.

Mr Magnolia

Peewee_lane wrote: »

I was only offering a tip! I didnt really think that it would provoke so much criticism.

I just deleted a whole defence to your arguments, guys, it was only a suggestion thats all, I find it works for me and I wanted to share it with anyone who was looking for a hint or tup, thats all.

No need to be so defensive, as I said in my first post, if it works for you then that's fine.

This is a discussion forum, this is now a thread on 'Cutting Chicken Fillets' I don't see a problem anywhere with it, I'm not being patronizing here [I hope].

Relax a bit, it's all about learning in Food & Drink as far as I'm concerned

neuro-praxis

I'm with Peewee Lane - he/she was only trying to be helpful. Way to discourage the sharing of tips, guys. :rolleyes:

Edit: it's the attitude of some in this thread rather than the exact words here that I find irksome by the way - why not offer what you find the easiest way to do it yourself in a spirit of helpfulness rather than phrase it as a criticism. I think it is quite clear why Peewee Lane is defensive...comments like "Really how hard is that" etc. are unnecessarily sharp.

copacetic

neuro-praxis wrote: »

I'm with Peewee Lane - he/she was only trying to be helpful. Way to discourage the sharing of tips, guys. :rolleyes:

Edit: it's the attitude of some in this thread rather than the exact words here that I find irksome by the way - why not offer what you find the easiest way to do it yourself in a spirit of helpfulness rather than phrase it as a criticism. I think it is quite clear why Peewee Lane is defensive...comments like "Really how hard is that" etc. are unnecessarily sharp.

I don't see that comment you quoted above? Personally I honestly can't understand the problem this tip is trying to solve. I'd be all for discouraging tips to solve non existing problems. Maybe I am just a terrible person. I'll get my coat...

Peewee_lane

Look, cut them with your toenail clippers for all I care!:D:D:D

No offence taken, I was cutting them up last night and I just thought -you know what, Im going to post this on boards, this is really handy.

Faith

Peewee lane - thanks for the tip. Lots of people will probably find it useful.

My flatmate always cuts meat with a scissors, while I'd never heard of that being done before. She thought I was crazy for using a knife, I thought she was crazy for using a scissors . I tried using a scissors a couple of times, but found I just prefer the knife. I've more control over it.

Peewee_lane

Thanks alot Faith :oD

Ponster

My wife always has always used a scissors for cutting chicken and was surprised the first time she saw me cooking to discover that everyone didn't do as she did

phormium

I know this might sound very drastic but I also hate the feel of raw chicken, I always have a box of those light surgical gloves you can buy in the chemist, very handy for painting, gardening etc so I use a pair for the chicken then you can just throw then straight in bin, no contamination issues.

Sparks

You and Alton Brown...

rubadub

I use a scissors for all types of meat. It is very handy. None gets "caught in the fulcrum" if you do not cut near it, or have a big scissors.

I do like the cleanliness, with a knife I tend to use both hands, sometimes without thinking, then have to wash the tap handle after. Also with the scissors you need no chopping board. I cut it up directly falling into the pan, once you get the hang of it, it is so quick to do that there is no real time delay, i.e. no raw chicken going in at the end on fully cooked. You can also cut directly into the tray the meat comes in if there is a lot to do.

I find it a lot safer too, so good for kids or older people, or just being in a rush, I can lash through meat, I get rib or round steak and trim the fat off, then cut into tiny bits for spag bol. This is cheaper, and leaner than lean mince, and you see the meat going in. I prefer the bigger bits too.

copacetic wrote: »

Personally I honestly can't understand the problem this tip is trying to solve. I'd be all for discouraging tips to solve non existing problems.

Faith wrote: »

My flatmate always cuts meat with a scissors, while I'd never heard of that being done before. She thought I was crazy for using a knife, I thought she was crazy for using a scissors . I tried using a scissors a couple of times, but found I just prefer the knife. I've more control over it.

Your flatmate might have thought the knife was a good idea and posted a tip here saying to use a knife rather than a scissors. Only to have a load of moaning scissors users saying it is a non-existent problem

The Sweeper

I normally work with chickens that I buy whole and then section myself, so a scissors doesn't really help there.

I'm not having a go at the original poster for posting a tip, but I genuinely don't see where using a scissors is handier than using a knife on meat. I feel like I would have less control of the size and shape of the pieces I was cutting if I used a scissors.

Also note: I have very, very small hands, and believe it or not I can't get the leverage when using a scissors to cut anything remotely tough. (I'm the person who has to put their weight on the hole punch in the office to get it to work.) I'd far rather flick around a 10" wickedly sharp chef's knife.

However, where I find a scissors IS really useful in the kitchen is for herbs. I automatically reach for my knife and board whenever there's anything to be prepared, but when I think of it, a scissors is really useful for adding chopped parsley to a dish - you just bundle the parsley together tightly and hold it over the pot, and snip snip snip in it goes, no board to wash and because it's an innocuous herb you can just rinse the scissors, no scalding required.

Saying that, every home should have the scissors' big brother, the kitchen shears. Vital for spatchcocking (though the physical sensation of crunching through a chicken or rabbit carcass with a big shears isn't for the fainthearted). (And if you're like me you have to use both hands to operate the shears.)

Tree

yeah, i'd use either a knife or scissors for cutting chicken breasts, knife is easier to trim with and the scissors is grand when the sharp knife is on the missing list.

MY helpful hint is for when you want wafer thin pieces of chicken fillet, only half defrost a chicken breast and then you can slice it thinner because it's more solid. you can practially see through the meat, cooks in seconds and is perfect in sandwiches.

The Hill Billy

I use scissors the odd time too, particularly when I'm in a hurry & don't want the hassle of digging out my "meat" chopping board. I obviously down want to blunt my knife by chopping on a plate, so I find the scissors a handy work-around.

Pigletlover

This is a pet-hate of mine, I can't even look at someone using a scissors to cut meat (or any food for that matter), Nigella done it on some programme I was watching recently and I had to switch over for a minute.

Dizzyblonde

I use a scissors too sometimes, especially when I don't have a chopping board clean or if I'm in a hurry.
And you're right Peewee, not everybody thinks of doing it and think it's a great tip when you tell them.

Peewee_lane

Aw cheers dizzyblonde -next week folks, cutting celery with a fork!

Tree

honestly, run your knife sharpener over the side ofthe fork a few times. dont put the fork in your mouth but you could use it for cutting things no hassle

Dizzyblonde

Peewee_lane wrote: »

Aw cheers dizzyblonde -next week folks, cutting celery with a fork!

Aw no!! I was hoping it'd be 'mashing eggs with a spoon'

delly

Next to ironing, cutting chicken fillets is one of my big pet hates. I currently use the disposable gloves routine which works well and prevents the crappy little bits of meat from getting under the fingernails.

Thankfully my good wife knowing of my hate for the procedure does the dirty deed on my behalf, once I have a bottle of Chardonnay popped and waiting in the wings .

Tree

i suppoe if you're really lazy/hate cutting them that much, many butchers sell prechopped chicken.

TequilaMockingBird

I agree, I think the OP was a little "shot down" with her tip. Not really necessary imo.

My sister hates touching any meat as well. She uses the scissors to cut the meat directly over the saucepan, and for any trimming holds it over the original packet. Minimal touchage!

Looking forward to next weeks installment Peewee!

CombatCow

I use a fork and stick it into the "thicker" end of the fillet and then run it under the tap for a sec, then use a scissors to cut from the bottom up...and it just fall's into the pan,simple.

CC

Dr. Loon

I just use a very sharp chefs knife for everything. I know people that use scissors, but I disagree with it. I think control is lost, as well as feel. I honestly think you should "feel" what you're working with. Sounds weird I know, but to me it seems right. A knife all the way for me, but a good knife.

It's odd the way some people can't watch a chicken for example being killed, or want to handle a prepared fillet, yet it's their favourite food!? I think everyone should understand how their chicken curry got to the plate, and so on. with other animals and cuts.

Dizzyblonde

Dr. Loon wrote: »

It's odd the way some people can't watch a chicken for example being killed

Er, no actually - some of us are just too squeamish to look at that. For me it has nothing to do with being in denial about an animal being killed to feed me.

Feel free to kill a chicken in front of me, but only if you have the time to resuscitate me afterwards

the beer revolu

Skinless, boneless chicken fillets are my pet hate!!!!:D

I always find it odd that the driest, least flavourful part of the chicken commands the premium price.

Still, I shouldn't complain, it means that the yummy thighs are more or less a by product and cost a pittance!:)

Sparks

Wouldn't mind the taste, but I'm an odd sort of squeamish - I don't mind sliminess or carving up chunks of meat, but boning a joint just turns my stomach a bit. If they sold pre-boned thighs....

the beer revolu

Sparks wrote: »

Wouldn't mind the taste, but I'm an odd sort of squeamish - I don't mind sliminess or carving up chunks of meat, but boning a joint just turns my stomach a bit. If they sold pre-boned thighs....

They do sell thigh fillets in the English Market in Cork.

I think Tesco's used to do packs of them too.

pvt.joker

Thaedydal wrote: »

Use a knife and fork.

Really how hard is that, use fork to put fillet on cutting board, use fork to steady fillet and cut with knife.

+1


I thought that's what everyone did

Sparks

the beer revolu wrote: »

They do sell thigh fillets in the English Market in Cork.
I think Tesco's used to do packs of them too.

Cork's out since I'm in Dublin, but I'll definitely keep an eye out for them in Tesco.
Breast meat's nice for some tasks - like a quick from-a-jar curry at seven in the evening after a long day at work when you've no time for anything fancy - but for anything where you're going for a nice meal with lots of flavour, I'm all in favour of the thighs

Dizzyblonde

Sparks wrote: »

Cork's out since I'm in Dublin, but I'll definitely keep an eye out for them in Tesco.
Breast meat's nice for some tasks - like a quick from-a-jar curry at seven in the evening after a long day at work when you've no time for anything fancy - but for anything where you're going for a nice meal with lots of flavour, I'm all in favour of the thighs

Me too - you can't beat thighs for chicken chasseur or any casserole-type dish. I like fillets for my curry though.

Tree

pvt.joker wrote: »

+1


I thought that's what everyone did

nope, use my fingers on the fillet, and my other hand on the knife, careful to avoid my other fingers. this is the route for those of us who don't mind/like the feel of raw meat

Dr. Loon

Dizzyblonde wrote: »

Er, no actually - some of us are just too squeamish to look at that. For me it has nothing to do with being in denial about an animal being killed to feed me.

Feel free to kill a chicken in front of me, but only if you have the time to resuscitate me afterwards

I don't actually kill chickens, but I understand how it's all done. That was my point. You missed out the piece where I also mentioned handling a raw fillet of meat. The fact that people have a problem with this, is odd to me.

My point is alot of people don't actually face up to what is done to an animal\bird\fish etc to get it to them in its nice little tray, de-boned, no blood and so on.

On topic though, dealing with bones and stuff, a cleaver is required. I bought one about a year ago. Good quality. Rarely used, but it's brilliant when needed.

Sparks

It's hardly a moral failing Loon! Besides, I'm pretty sure the root of my problem is that when I was a kid (as in, toddler to twelve-year-old), my parents had two life-size posters on my wall. One was basicly this:


And the other was basicly this:


There was also a lot of red cross/civil defence stuff on treating pretty unpleasant wounds all over the place. End result - I see bones, I tend to know what they're from and I don't tend to see any difference between human protoplasm and (say) bovine protoplasm (both are edible, mammalian, same colour, same texture, etc, etc), which is just a tad disturbing when you do all the cooking So, I prefer to keep my meat a little bit anonymous. Doesn't mean I couldn't catch/shoot, skin, butcher, cook and eat my food if it was necessary - but it isn't so why bother?

Minder

Sparks wrote: »

So, I prefer to keep my meat a little bit anonymous. Doesn't mean I couldn't catch/shoot, skin, butcher, cook and eat my food if it was necessary - but it isn't so why bother?

To each, their own, and I'm not arguing that anyone should change their preferences. But we switched from buying pre cut chicken to buying and butchering whole chickens after a particularly awful news report about condemned poultry being recycled back into the food chain. Whole chickens were being washed in saline solution and selectively butchered - the pieces that were not obviously contaminated were packaged for food. The lasting image from the news report was of a skidsteer loader being used to move the carcasses.

As provenance, animal husbandry and traceability issues have become more popular, confidence in poultry standards have, for me, grown. But I am now so used to buying and butchering whole birds that I don't bother with pre cut pieces anymore.

Sparks

I'm all for higher standards in poultry Minder, we'll only buy free range chicken, and try to get as much of it from a decent butcher (F&B's or FXBs) as we can. (We make up the savings by doing the bulk goods shopping in places like Lidl).