Originally published at: https://boingboing.net/2019/09/24/ten-useful-tips-for-everyday-t.html
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similarly, if you own a pair of pork-pullers–
that makes it easy to shred meat for any number of recipes.
i used them a few weeks ago to prep the meat for 150 tamales my wife and i made.
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I’m not sure if we use the same recipes, but you can shred the chicken while it is cooking.
My mom taught me to cut it in cubes (around 4 cm) and while it cooks and the water is evaporating, you press the pieces against the pan with a spoon or paddle, or press them vertically to split them.
It is easier than it looks, and the pieces get apart really easy.
When there is less later, you can start mixing them all and they will shred themselves.
I always find it easy, and when I saw a video of a cook shredding it with a fork, I noticed that it was not universal knowledge.
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Mental Floss’ John Green has a great series of videos where he tests so-called life hacks. They are quite fun to watch.
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Paddled chicken has a ring to it…
I’ve always wanted to try this:
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My wife discovered the chicken shredding technique from a recent visit with her family.
She swears by it
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that thread-the-needle trick doesn’t work for me. the one with the toothbrush works much better.
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My roommate and I are discussing the physics of this, can someone settle our argument?
Is the WHOLE chicken in the mixing bowl? Or just the meat CHUNKS?
I posit that a fully cooked Costco-type chickie has such softened connective tissues that after a few minutes of paddling one would be left with a pile of shreds and bones that could easily be plucked out of the meaty pile. Roommate is aghast at that possibility, predicts a greasy chicken mess streaking the kitchen walls and refuses to let me use her nice KitchenAid to test my hypothesis.
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That’s what 2am is designed for. By the time she gets to the kitchen the answer will be obvious. 
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I’m here to protest #2 (opening pistachios with the shells of another). Pistachios should only be opened with the teeth, inside the mouth, after having sucked off all the salt.
Yes, you will occasionally eat a dead spider or a desiccated larva, but that’s just the way she goes.
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I have used this technique and I do big chunks, but not an entire chicken. Mostly because the bones could snap and incorporate into the mass and nobody wants little bone shards all up in their food.
However, past the ‘getting it off the bone’ part, you can use huge chunks like an entirely breast without too much problem probably. I can confirm that this works great for chicken, pork, and beef, dirties up the same number of dishes (plus the paddle, but you’re not using a fork or shredder or whatever), and doesn’t require buying a unitasker. It’s much more consistent than I ever got by hand too, and you can do it without waiting for the chicken/pork/etc to cool.
My wife was similarly aghast until we tried it and then now we swear by it.
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Never pick your nose after cutting up ghost peppers.
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It’s just below the parsons nose.
To peel an orange easily, slice one end off with a sharp knife, and then take a large spoon and work it beneath the peel and the fruit, concave toward the round side. Let the sharp end of the spoon do all of your fingertip work. And this way, there is little risk of slicing through the pith, unlike the method suggested on the other side of the link.
Once, while living in Nordrhein-Westfalen, I learned this method from a friend, upon my return home to the States, I showed my dad, and he was shocked at its simplicity and ease. Naturally, even after learning this simple, non-disruptive, even elegant orange peeling method, he still prefers to slowly smash the orange against a counter to separate the peel while it still encompasses the fruit. This, too, works well, but is a more brutal experience for the citrus.
Is it 1992 again where ‘top tips’ are described with pure text, no graphics, no video?
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