Kaneohegirlinaz
Wannabe TV Chef
Oops @Andy M.
I've done that and it doesn't hurt as much (it still hurts though) with a sharp knife.
I've done that and it doesn't hurt as much (it still hurts though) with a sharp knife.
Kitchen Accident
- Thread starter Andy M.
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Actually, mine didn't hurt at all! Took about a third off the side of my little finger with the mandolin. It was my right hand and try as I might I could not, with my left hand, get bandage tight enough. In the end called the neighbour to help.
Little finger still has a very noticeable slant to it, like someone got carried away with a nail file.
Little finger still has a very noticeable slant to it, like someone got carried away with a nail file.
Marlingardener
Sous Chef
Cooking Goddess, just stand downwind of his kitchen and breathe deeply. I'm sure it will be rewarding.
larry_stewart
Master Chef
I love those little snippets. I like how leaves the recipes open to whatever you have on hand. I remember attending a Q and A a the Newport Food and Wine Festival a few years back , with Him and Martha Stewart. I remember them asking Martha where she gets her ingredients from. Her reply was something like ' I get all my ingredients from the best farmers markets and the freshest ingredients, top quality ....' . They then turned to Jacques and asked him the same question. He replied ' I just go down the block to Bishop's or Stop and Shop, and get the pre cut vegges. Why not use them as your sous chef ...' Neither one of them blinked an eye, but it was like the perfect dichotomy. She was more focussed on emphasizing the quality of ingredients, and he was more focussed on what you can do with them. No one is wrong or right, but it was like two polar extremes. I kinda laughed inside. And not trying to knock Martha Stewart, but more to applaud Jacques for being down to earth , and making things attainable for the home cook.
Kaneohegirlinaz
Wannabe TV Chef
@Andy M. and @larry_stewart on FaceBook, which page is it that you are watching these JP videos? I'd like to follow along as well.
Cooking Goddess
Chef Extraordinaire
It's his own page, and he is a delight! Just search for "Jacques Pépin" and look for the blue checkmark.
Kaneohegirlinaz
Wannabe TV Chef
This one
www.facebook.com
@Cooking Goddess ?
Jacques Pépin
Jacques Pépin. 985,515 likes · 29,651 talking about this. Welcome to the official Jacques Pépin Facebook page administered by his daughter Claudine.
www.facebook.com
OP
OP
Andy M.
Certified Pretend Chef
This one
@Cooking Goddess ?Jacques Pépin
Jacques Pépin. 985,515 likes · 29,651 talking about this. Welcome to the official Jacques Pépin Facebook page administered by his daughter Claudine.
Also Jacques Pepin Foundation
Roll_Bones
Master Chef
@Andy M. , Remember the time I took my finger tip off with a wye peeler? Had no idea it could be that sharp. Took a long time for that to heal.
I cannot get my wife to understand its a part of being in the kitchen. Its going to happen sooner or later and a sharp knife removes much more flesh. Safe as whole, but very little wiggle room when a finger tip is under the blade.
I have not used that wye peeler since.
I cannot get my wife to understand its a part of being in the kitchen. Its going to happen sooner or later and a sharp knife removes much more flesh. Safe as whole, but very little wiggle room when a finger tip is under the blade.
I have not used that wye peeler since.
I agree RB, I think those things are bloody dangerous. Your knuckles, the pads on your hand are also at great risk.
OP
OP
Andy M.
Certified Pretend Chef
If my knife had been dull, it would have skidded down the fingernail and hit the cutting board. As I had just sharpened it, it cut the nail off instead.
Or, you could look at it this way. As it was sharp it made a clean cut.
Had it been dull, I rather imagine it would still have cut you a grabbing cut on your nail and a ragged tear as you pulled your hand away.
I say this, Andy, because from the sounds of it, your knife may have been dull to your standards, but probably still sharp enough to cause damage.
Is my guess right? I don't think you'd let your knives ever get that dull. LOL!
Had it been dull, I rather imagine it would still have cut you a grabbing cut on your nail and a ragged tear as you pulled your hand away.
I say this, Andy, because from the sounds of it, your knife may have been dull to your standards, but probably still sharp enough to cause damage.
Is my guess right? I don't think you'd let your knives ever get that dull. LOL!
larry_stewart
Master Chef
No that I'm glad you got hurt, but I thought it was just me. I saw those peelers all over the place, and figured I should have one since everyone else did. I used it 2 or 3 times, and each time I skinned another part of my hand. That was it, never used one again.
I don't like the wye peelers either. I tried one at a friend's house. It was the only kind she had. I hated it because, it felt clumsy. Luckily no injuries. I feel vindicated from hearing other people's experience with them.
larry_stewart
Master Chef
I agree. It felt clumsy ( maybe cause I had only ever used the traditional peelers). And I am clumsy, or at least that's what my wife says, so it was aa no win situation for me.
I had been wondering if it just felt clumsy because I'm used to the other kind. I still feel vindicated.
