FishinMusician
Knows what a fatty is.
Saw a few things on here that I do in some form, that I'll comment on.
"Cutting with only the tip of the knife." - There aren't a lot of things you can do this with, but this is how I've evolved to cut up potatoes, with the knife at about a 75 degree angle from the board. Basically, I'll cut my peeled potato in half longways, then depending on the size I want vs. the size of the potato, cut it in half or thirds longways again. Then, with the knife at about 75 degrees, and angling just a bit AWAY from my holding hand, I press and drag the knife tip through the two/three rows of the halved potato. Goes rather quickly, and no potatoes sticking to your knife. The potato is left in its shape, so I lay my knife down at a flat angle (oxymoron?) beside it and push the cubed potato up onto the blade and move it to wherever I am keeping them while I cut the rest, and slide them off.
"Bacon on parchment/foil." - I've always done it on foil, but I will for sure try parchment. I also saw a comment about it not mattering if it's in the grease or on top of a cooking rack/cooling rack, since you "fry bacon in the grease anyway", and I'll have to slightly disagree (with foil, anyway). The texture is for sure different, even if barely, from having it elevated on a cookie rack to having flat it in the grease. Try it out if you haven't. I would say, though, that the biggest difference between the two methods is that with a rack: now you have to clean up a rack. :doh:
Great thread.
"Cutting with only the tip of the knife." - There aren't a lot of things you can do this with, but this is how I've evolved to cut up potatoes, with the knife at about a 75 degree angle from the board. Basically, I'll cut my peeled potato in half longways, then depending on the size I want vs. the size of the potato, cut it in half or thirds longways again. Then, with the knife at about 75 degrees, and angling just a bit AWAY from my holding hand, I press and drag the knife tip through the two/three rows of the halved potato. Goes rather quickly, and no potatoes sticking to your knife. The potato is left in its shape, so I lay my knife down at a flat angle (oxymoron?) beside it and push the cubed potato up onto the blade and move it to wherever I am keeping them while I cut the rest, and slide them off.
"Bacon on parchment/foil." - I've always done it on foil, but I will for sure try parchment. I also saw a comment about it not mattering if it's in the grease or on top of a cooking rack/cooling rack, since you "fry bacon in the grease anyway", and I'll have to slightly disagree (with foil, anyway). The texture is for sure different, even if barely, from having it elevated on a cookie rack to having flat it in the grease. Try it out if you haven't. I would say, though, that the biggest difference between the two methods is that with a rack: now you have to clean up a rack. :doh:
Great thread.