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Post by bitbyter on May 17, 2013 22:16:15 GMT -5
Here is a video I prepared to show how easy it is to prepare bone in meats with a GOOD QUALITY cleaver. If you buy a cheap one all it is going to do for you is bless you with frustration. It doesn't have to be large but it should be heavy and sharp. Also, a separate container to hold the defrosting meat in is a must to prevent cross contamination in your fridge. This way if whatever your meat is defrosting in has a hole in it, it won't leak blood and juices all over your fridge. Lastly, a restaurant quality cutting board. Retail cutting boards are made out of cheap plastic and will quickly get cuts & gouges in them, making them hard to clean. Restaurant quality boards use a much harder plastic that can stand up to good knives and cleavers for a much longer period of time. All of this equipment can be picked up at a local restaurant supply store (not a kitchen store = retail). Sorry about my thumb... Once you are done preparing the meal, anything that came into contact with the raw meat needs to be cleaned thoroughly with soap and HOT water.
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Post by Sherry on May 18, 2013 15:57:39 GMT -5
Did for me. And a good idea, by the way Thanks
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Post by Deleted on May 18, 2013 17:25:10 GMT -5
Is there a trick to seeing the video work? When I click on it I get this:
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Post by bitbyter on May 18, 2013 18:52:52 GMT -5
Shouldn't be it is a public file. Try a different browser.
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Post by Sherry on May 18, 2013 19:16:05 GMT -5
Are you trying on your phone or an iPad? It won't show up there, just on a comp.
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Post by Deleted on May 18, 2013 22:57:49 GMT -5
Ahh ok, I'm on my iPad
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Post by darlene on May 19, 2013 2:16:29 GMT -5
Great video,I need to get a better cutting board! Just a thought.....a video on sharpening the cleaver might be helpful
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Post by bitbyter on May 19, 2013 9:57:32 GMT -5
I thought of that but unfortunately it's impossible for me to do unless I can get the ferrets to hold the camera. I live by myself and honing / sharpening is a two hand job.
Here is a video on sharpening a cleaver. NOTE: Sharpening should only need to be done every 6 months if used regularly. If you are just using it for ferret meal preparation then you should only need to sharpen it maybe once a year if not longer..
BTW the cleaver below is HUGE and about twice the size of the one I use at home. The one below is meant for medium beef bones.
Honing the blade will need to done much more often (probably every few weeks). Here is a good video.
Sharpening actually removes metal, creating the angle at the edge of the blade when you look at it. Honing, straightens the microscopic edge. When a knife gets dull, it is because the edge has become unaligned (wavy instead of straight) or the edge has worn down (this is when it needs to be sharpened to create a new edge).
If you find your cleaver isn't doing the job even after honing then it is time to sharpen. If you don't feel comfortable sharpening it yourself, most restaurant supply stores can put you into contact with a knife sharpening company or they may provide the service themselves.
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Post by darlene on May 20, 2013 2:22:01 GMT -5
Sorry ,never thought of that,thanks for posting the videos you found,will watch them tomorrow
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