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Thread: Efficiency and Boring Tasks

  1. #1
    Senior Member Seth's Avatar
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    Efficiency and Boring Tasks

    I once watched Rachael Ray - fast meals. I'm not convinced that she is a great cook but I liked the idea. Much of prep can be boring so the challenge is how efficient you can be. I watched Theory slice 500 grape tomatoes horizontally - never thought of that. I was just shredding chicken for chicken salad; its slow. I've tried one fork, two forks, fingers, fish tweezers.

    Can you guys who do large quantity everyday share some secrets for the rest of us? Is there a fast way to shred chicken? and other tasks that seem to be labor intensive?
    s.

    PS: Chicken salad is for tonight's Bryn Mawr concert, Dar Williams. I love this; $10 gets you to a twilight concert with dogs (of course), picnics, wine, good music, and great weather. These community concerts are drawing some great talent: Chris Smithers, Tom Chapin, Richie Havens (remember him?), Jim Boggia....okay not super duper names but a great time.
    Everywhere you go, there you are.

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    The key to shredding chicken quickly is to know where the grain of the meat is and where it changes. After a while it's not so tedious.

    Also, if you let the chicken fill up the tines of the fork and don't clean it out, it works better.

  3. #3
    Senior Member stopbarking's Avatar
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    Hobart for pulled chicken. Does not work so well for pulled pork.

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    Senior Member Chifunda's Avatar
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    Quote Originally Posted by Seth View Post
    Richie Havens (remember him?)
    Sure do...although I wish I could say, "No, man. He was WAY before my time!"

    Sounds like a party to me!

  5. #5
    much more awesomer
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    I shred chicken in my KA Pro 600 at home with the beater blade. Easy-peasy.
    Francesco
    Unskilled flunky

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    Senior Member/ Internet Hooligan
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    Quote Originally Posted by Seth View Post
    Can you guys who do large quantity everyday share some secrets for the rest of us?
    Pro tip: do it while it's still scalding hot, as it gets progressively fussier the further it chills. We do maybe 4-5 yardbirds a day for tacos and burritos and stuff--just pull 'em right out of the stock they cook in, and shred them with our fingers in a deep hotel pan while they're still dripping wet and steaming. It literally takes only a few seconds.

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    Ouch!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    Yeah I've always done it hot too. Pork same way. Just double glove and it's no big deal.

    -AJ

  9. #9
    Senior Member Crothcipt's Avatar
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    I use tongues when I do shredding. If you cooked it long enough it should fall apart no matter what. It has to be hot though.

  10. #10
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by Crothcipt View Post
    I use tongues when I do shredding. If you cooked it long enough it should fall apart no matter what. It has to be hot though.
    Falling apart chicken? Pork maybe.

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