Kitchen Basics: Boning Knife

Подписаться 96

Просмотров 13 тыс.

50% 1

Let's go over the boning knife. We'll go over skinning a salmon, and removing the hip and femur from a chicken hind quarter.
----------------------------------------------------------------------------------------------------
Music: • Whimsical Piano Music ...
Special thanks to:
Samantha Ruby Hutton

Опубликовано:

23 май 2020

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 9

@samsonestolas3441 2 месяца назад

For me your doing is very easy because I'm a chicken feet deboning 😊

@JPK1337 Месяц назад

pro tip: if you made the cut at the beginning, just hold the knife where it is and just pull the skin out from under the salmon

@DadsChow 4 года назад

Hey Tyson, I’m a buddy of SMO, he sent me over! Great knife tutorial and demonstrations, I subbed to your channel

@eric238211 4 года назад

Good video series. I would be interested in a video about sharpening/cleaning knives and what methods you use.

@Sejtenn232 Год назад

you can literally cut through the bone to separate bonein thigh to drum fyi

@angie1376 4 года назад

I am so behind, I am catching up on questions.... I was told the skin is best to keep on when cooking salmon as it helps keep the moisture and flavor in. I heard that it's the 'proper' way to cook salmon. I also heard that the skin is supposed to be good for you. Is any of this true? Or just preference? What's your opinion?

@ventsolaire 3 года назад

Scientifically, the most nutritious ingredients of salmon are in the fat,. Ie. In the skin. On the other hand, so are the pollutants, such as heavy metals. So it depends on the environment where the fish is caught. I personally love the skin if fried, no so much in soup.