Cooking techniques which intimidate you

There are a couple of things I wish I knew how to do and I just keep avoiding them....can anyone give me a good "how to " link on:

1) Cutting a whole chicken into parts
2) trimming artichokes

I know I should not steer clear of these but I do.

Anyone else out there have these or other pockets of kryptonite?

I'm intimidated by baking - especially pie crust and frosting a cake.

I always baulk at cooking offal. Even though I love the stuff, I never know what to do with all the bits of membrane, and how hot to cook it etc. But baking and cutting up a chook, I could teach you.

John, easiest way to cut a chicken into parts if you're a novice is with a pair of kitchen scissors.

Try this: http://www.gourmetsleuth.com/cutupchicken.htm

[Jenise]

There are a couple of things I wish I knew how to do and I just keep avoiding them....can anyone give me a good "how to " link on:

1) Cutting a whole chicken into parts
2) trimming artichokes

I know I should not steer clear of these but I do.

Anyone else out there have these or other pockets of kryptonite?

Beheading whole fish. I realize the technique is actually called fileting, because after all what you're trying to do is free up the two sides of flesh, but in my heart, I'm beheading. And I fear it.

Piping bags.

Can't think of anything else I'm not good with. But John, you really must get over those two. I've been able to break down a whole chicken in about 30 seconds since I was about 8 years old. And trimming artichokes is fun!

For chicken we use a heavy chefs knife. Cut through the top of the chicken lengthwise and lay the chicken open. Cut out the backbone being careful not to lose the oysters. From there it is up to you how small a piece you want. I cut the backbone in half and save it and the inards and wing tips for stock. Usually we keep the breast pieces with the wings, and the whole legs.

There are a couple of things I wish I knew how to do and I just keep avoiding them....can anyone give me a good "how to " link on:

1) Cutting a whole chicken into parts
2) trimming artichokes

I know I should not steer clear of these but I do.

Anyone else out there have these or other pockets of kryptonite?

Here is a good pictorial teaching how to part out a chicken. It is really very simple. You locate the joints and using a very sharp knife, cut in between the two joints. If you need a video, Google "How to cut up a chicken".
[urlhttp://www.gourmetsleuth.com/cutupchicken.htm][/url]

Here is what I do with artichokes. Using a very sharp, sturdy knife, cut about an inch from the smaller end. Trim off the stem end. Take sharp kitchen shears and snip off all the pointy tips of the leaves. Thant's it! Here is a pictorial link.
http://gourmetfood.about.com/od/cookingtechniques/ss/artichoketrim.htm

I'm really not intimidated by any cooking technique. However, there are things I dislike doing because of the mess and therefore do not, like making pie crusts.

I'm not intimadated by much in the kitchen. The only exception would be deep frying. I don't like the "danger" factor of all of that hot oil. Plus, I don't really like the "exactness" of having to have the perfect temperature, etc. And then, what to do with all of that used oil?? Not to mention the lingering smell. Ugh, I just cannot mess with all of that.

My mom taught me to cut up a chicken when I was very young, maybe 11 or 12. I would never buy a pre-cut chicken (except if I want numerous pieces of a specific "part.") I'm sure you'll find it very non-threatening once you get the hang of it.

Artichokes are also easy once you find a method that works for you, John.

Amen, sister!

I'll try anything once but puff pastry makes me nervous.

[Jenise]

Here is what I do with artichokes. Using a very sharp, sturdy knife, cut about an inch from the smaller end. Trim off the stem end. Take sharp kitchen shears and snip off all the pointy tips of the leaves. Thant's it! Here is a pictorial link.
http://gourmetfood.about.com/od/cookingtechniques/ss/artichoketrim.htm

Karen, don't you leave the stem on until you get all the leaf tips cut off? Makes a nice handle.

[Robin Garr]

The only exception would be deep frying. I don't like the "danger" factor of all of that hot oil. Plus, I don't really like the "exactness" of having to have the perfect temperature, etc. And then, what to do with all of that used oil?? Not to mention the lingering smell. Ugh, I just cannot mess with all of that.

That one fits me too, Carrie. And heck, living in the south, I can get just about anything fried at local eateries ...

For me, it's real deep frying. I can cope with frying something in 1/4 or 1/2 inch of hot oil, just not the real deal. I even have a brand new deep fryer that has never been used. Two things stop me--what to do with all that used oil, and the fact that we really shouldn't be eating ANYTHING deep fried these days.

I've also never cooked anything "sous vide" although that doesn't seem scary at all--but for some reason I just haven't used the technique.

It's that boiling water thing.I just can't seem to get that temperature right.

[quote="Karen/NoCAHere is a good pictorial teaching how to part out a chicken. It is really very simple. You locate the joints and using a very sharp knife, cut in between the two joints. If you need a video, Google "How to cut up a chicken".
[urlhttp://www.gourmetsleuth.com/cutupchicken.htm][/url]

Here is what I do with artichokes. Using a very sharp, sturdy knife, cut about an inch from the smaller end. Trim off the stem end. Take sharp kitchen shears and snip off all the pointy tips of the leaves. Thant's it! Here is a pictorial link.
http://gourmetfood.about.com/od/cookingtechniques/ss/artichoketrim.htm[/quote]

These were very, very helpful. Question - if I'm going to pull the leaves off anyway is there a particular reason to cut of the tips of them first?

Deep frying I have no problem with. I dealt with a lot worse in chemistry classes.

But baked pastry--cakes, tarts, and whatnot--gives me the willies. Too many variables--never seems to come out right.

-Paul W.

Chef on Fire can be had dirt cheap at Amazon. It's all in there.

Of course, there's no guarantee you'll be able to find "it," if you have to use the index.

These were very, very helpful. Question - if I'm going to pull the leaves off anyway is there a particular reason to cut of the tips of them first?

John, good question - many folks, including myself, do not like the sharp little tips on the pointy ends of the leaves. My kids hated them and would not eat artichokes until I started snipping them off. It only take a few seconds....they look better too. Since the pointy end is what you have to use to pull the leaves off, it just makes sense to square them off a bit.

[quote][Karen, don't you leave the stem on until you get all the leaf tips cut off? Makes a nice handle./quote]

Jenise, I don't cut the stem end entirely off, just the tip of it to remove the part that may not look perfect. Sometimes they are very long and I shorten them up a little. They are good eating. It's the same idea as trimming a celery stalk, they turn a little off color, and maybe split a little - I trim those, as well.

[Jenise]

These were very, very helpful. Question - if I'm going to pull the leaves off anyway is there a particular reason to cut of the tips of them first?

John, good question - many folks, including myself, do not like the sharp little tips on the pointy ends of the leaves. My kids hated them and would not eat artichokes until I started snipping them off. It only take a few seconds....they look better too. Since the pointy end is what you have to use to pull the leaves off, it just makes sense to square them off a bit.

It should probably be mentioned that there are several species of artichoke and not all have thorns in the tips. Those that don't--no need to trim at all.

Cutting up a chicken, no problem. Boning a bird (or parts of one), that's something I'd just as soon avoid. I've done it, I wouldn't exactly call myself "intimidated" but it takes a very special mood to get me to do it.

Any kind of dish that requires raw meat or fish. Sushi and tartar just aren't my thing (bad experience).