One More from the Tool Box

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obillo

Senior Cook
Joined
Oct 2, 2022
Messages
142
Location
Manhattan
I have seen people do some really risky things when faced with cutting truly stubborn vegetables--butternut squash, for horrible example. I have seen a man what his way halfway through the neck of a butternut and then slam down on the spine of the knife with his open palm. It hurts, and beyond that there's risk of a severe cut if the the hand slides down the spine to the point, Laying a wadded dish cloth over the knife to protect the hand is even riskier. You can't really see well and the cloth introduces even more slipperiness. Wen I saw a guy reach for a carpenter's hammer I turned chicken and simply fled the room.

Yes, blunt-force trauma is required but the solution is a 1-lb rubber tire mallet from the auto-supply store.
 
Butternut squash are one of the hardest squashes to peel and cube. I will do it but I don't like it. :ROFLMAO:
I prefer to wash them and bake them, deseed them, and scrape out the flesh to use. It works for pies or a layer in a thanksgiving casserole. It doesn't work for cubes in soup or stew.
We are growing 5 types (or more) of squash this year. I'm trying to look at it was an adventure.
 
Butternut squash are one of the hardest squashes to peel and cube. I will do it but I don't like it. :ROFLMAO:
I prefer to wash them and bake them, deseed them, and scrape out the flesh to use. It works for pies or a layer in a thanksgiving casserole. It doesn't work for cubes in soup or stew.
We are growing 5 types (or more) of squash this year. I'm trying to look at it was an adventure.
I do this too. Roast them whole, open, scoop and season.
 
I ran across this information on the canning group. To peel a difficult squash/pumpkin, cut it in half, microwave it flat side down for 2-3 minutes. Check the skin with a skewer to see if it is softer, if not, microwave it a little longer, check again. Then peel it and it will come off much easier.
In canning squash, only chunks are allowed, not mashed which is too dense for canning.
I haven't tried it yet but I will try it.
 
Ixnay on squash, so my only challenge is chopping carrots and that's no big deal unless I am at one of those resort condos with kitchens that usually have awfully dull knives. I have learned to bring my own.
 
@Jusa I take my own knives when we travel, too. A couple Christmases ago our daughter got me a knife roll. If you don't have one, I recommend that it goes on your "gift wish list".

Mine is similar to this one:
 
When we had a timeshare in Aruba, I'd pack a chef's knife, a paring knife and a steel. The knives the timeshare provided were a joke. The cookware too but that's another story.
 
Andy, when we cooked at a camp a few years ago I took all my knives with me and would keep them in my room when we weren't on duty. The staff were brutal on knives!
 
Years ago, my assistants. knew I was into cooking, so as a. gift they got me a set of knifes. They weren't what I'd normally use in the kitchen, but we would rent a house in Maine each summer, so they became our ' Maine Knives" and always made the trip up with us.
 

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