debone chicken
Response to “Pepin debone chicken”
In this paper I will be giving you my response to the video “Pepin debone chicken” by Jacques Pepin. I will be discussing my view on Chef Jacques Pepin video on how to debone chicken, as well as the benefits of using his technique. In my opinion, Chef Jacques video for deboning chicken makes it look far easier than I would have thought. I watched the video several times, and no matter how many times I watched it, it always intrigues me. I wonder how many chickens Chef Jacques has deboned in his career. I would love to see him debone one when he is not explaining/teaching. He made it simple for a common person who may not have any cooking experience to understand. Although he could have probably deboned the chicken in one minute he took his time to explain step by step.
Chef Jacques technique for deboning chicken makes it simple and uncomplicated, and it’s truly an art the way he skillfully cut the joints and pulled his way through the chicken with smooth precision. I’m still in amazement how easily he deboned the whole chicken. He started off by first cutting away the wing tips at the joint, then he was able to easily snap the bone with his hands, then he cut through the remaining cartilage which made the remaining attached bone parts easy to remove. I noticed that he didn’t discard the removed wings, yet placed them aside to be used as an alternative appetizer. The next step he removed the center triangle which is called the “wish bone” a dangerous task. Chef Pepin pulled the skin back at the breast bone; and cuts a triangle like incision into the carcass which makes it so he can easily removes the wishbone with his finger. He stated normally it’s already broken away due to the pressing of the chicken, but be careful because it’s very sharp and you could puncture your finger. Based on Chef Pepin method for deboning chicken, outside of the scraping of the leg bones, it involves minimal cutting. You cut, then pull the
In this paper I will be giving you my response to the video “Pepin debone chicken” by Jacques Pepin. I will be discussing my view on Chef Jacques Pepin video on how to debone chicken, as well as the benefits of using his technique. In my opinion, Chef Jacques video for deboning chicken makes it look far easier than I would have thought. I watched the video several times, and no matter how many times I watched it, it always intrigues me. I wonder how many chickens Chef Jacques has deboned in his career. I would love to see him debone one when he is not explaining/teaching. He made it simple for a common person who may not have any cooking experience to understand. Although he could have probably deboned the chicken in one minute he took his time to explain step by step.
Chef Jacques technique for deboning chicken makes it simple and uncomplicated, and it’s truly an art the way he skillfully cut the joints and pulled his way through the chicken with smooth precision. I’m still in amazement how easily he deboned the whole chicken. He started off by first cutting away the wing tips at the joint, then he was able to easily snap the bone with his hands, then he cut through the remaining cartilage which made the remaining attached bone parts easy to remove. I noticed that he didn’t discard the removed wings, yet placed them aside to be used as an alternative appetizer. The next step he removed the center triangle which is called the “wish bone” a dangerous task. Chef Pepin pulled the skin back at the breast bone; and cuts a triangle like incision into the carcass which makes it so he can easily removes the wishbone with his finger. He stated normally it’s already broken away due to the pressing of the chicken, but be careful because it’s very sharp and you could puncture your finger. Based on Chef Pepin method for deboning chicken, outside of the scraping of the leg bones, it involves minimal cutting. You cut, then pull the
Cited: (Pepin Debone Chicken Galantine Ballotine, 2009) OUTLINE