smilesenpai
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- Jun 12, 2013
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When segmenting a chicken (for example), do you use your gyuto? If so, what is the effects of bashing it through bones? Is a deba better off for the job?
i used to break down a case of ducks every week. by break down, i mean everything because this was for sausage. i used a gesshin ginga 150 petty, which if you've handled one, you know weighs literally about 30 grams, its quite a thin piece of steel. i never once had to go through bones and never chipped the blade and could do this job faster than any of my station partners.
i don't think a deba is necessarily unsuited for poultry, because it is ultimately a lot sturdier than a honesuki, but it's the profile that' the issue, it is uneccesarily tall for that job which will be less efficient and likely produce lesser results.
in my opinion, unless the cuisine demands it, there's simply no need to go through bones on poultry. try using the most delicate knife you have and it will make you very conscious of how you work.
fwiw, i have never used a gyuto for poultry fabrication, too awkward is all
I can't remember ever having to "bash" a bone on anything I cooked.
I noticed in that video he tossed the back away as something for making stock later. Great if you need chicken stock but when I'm frying chicken the back sections are two of my favorite pieces. Thus I need to cut through the one once there. I remember in China being told the back and wings were the most favored pieces followed by the legs and thighs. Breast meat was the cheapest cut for poor folk that couldn't afford the good pieces.
Jay when I make Curry Stew etc.I chop up chix thighs to expose the marrow as you said,use a CCK bone cleaver.
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