I would appreciate a review of these, Andy. Like you, my age is showing up in my hands. It's probably long past time I replaced my kitchen sheers.
Agree. I need a new pair as well. I mean I want a new pair. The one I have still works good and I am not even sure what brand it is. I need to slow down on immediate gratification purchases.
I already expect a hefty credit card invoice this month. So its next month!
It seems I buy everything online these days with Amazon being the account I use the most.
I cut my bird from the side if the neck to the end and again on the other side. It did not want to flaten out and stay. I put a heavy skillet on top and put it in the oven. As it heated, it did flatten and did not need the weight. I felt lucky that the skillet did not stick or leave a mark.
After cutting down either side of the backbone and removing it, you turn the bird over and press down hard on the breast causing it to break so the bird will lie flat.
I watched a chef remove the "wishbone" and another bone or cartilage that allowed the breast to lay flat without any effort. I also saw someone explain removing the "wishbone" for easier carving. I need to research this.
I am considering spatchcock or sections this year as far as turkey. Carving a warm bird seems to be biggest gripe with turkey. Its messy and difficult.
On Cooks Country they did sections with the stuffing underneath. Seems like a good idea?
