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chomper's bbq
10-05-2011, 02:15 PM
Someone recommended a lady schick as being your friend for chicken skin fat removal. I can't find a lady schick so do I need a single , double, triple,or quadrupal bladed razor. I assume it needs to have rounded lady edges and that a plane old man's Bic won't work.

Ashmont
10-05-2011, 02:23 PM
I use a flat razor the kind you use to scrape off sticker from winders.

Bob Wiley
10-05-2011, 02:28 PM
Brazilian waxing works pretty good.

Mister Bob
10-05-2011, 02:28 PM
I use my Santoku knife, but it's a pain in the a$$. I'll give the Lady Schick a try.

nthole
10-05-2011, 02:30 PM
Really? I mean ... really??? :shock:

Using an actual razor to shave the skin?

I've heard of scrapping with a knife...just draw it across at an angle pointed away from the direction you are pulling. I dunno. I think someone was having some fun with you.

Jaskew82
10-05-2011, 02:32 PM
This might actually be a great idea. I have used my filet and boning knives in the past with poor results. Usually I have to pre-score the fat side and then scrap aggressively. I bet the razor would do better!

Plowboy
10-05-2011, 02:38 PM
I've never shaved chicken skin. Never have. Never will. Skip the razor and find another process. You don't need it.

chomper's bbq
10-05-2011, 02:40 PM
Divemaster posted that lady schick is your friend but how does one get ahold of divemaster. Calling divemaster come back.

nthole
10-05-2011, 02:58 PM
Is this what you were referring to?

http://www.bbq-brethren.com/forum/showthread.php?t=117479&highlight=Schick

I still think he might have been just messin' with you, but I'm sure he'll be around soon enough to clarify.

Kenny Rogers
10-05-2011, 03:01 PM
A bic would work fine. Single blade, as cheap and as low profile as you can get.
Another great tool is a 1" triangle paint scraper.

GrillsGoneWild
10-05-2011, 03:05 PM
What kind of shaving cream are you suppose to use?

Boshizzle
10-05-2011, 03:07 PM
I use a Braun Series 3.

nthole
10-05-2011, 03:26 PM
I prefer electric as well. It's not as smooth but so much easier. Get the kind that works when wet so you can do your chicken skins while in the shower.

PatioDaddio
10-05-2011, 03:29 PM
I use Nair. :shocked: :becky:

John

PatioDaddio
10-05-2011, 03:36 PM
On a more serious note, I've thought about trying one of these (http://www.allegromedical.com/diagnostic-products-c521/wartenberg-pinwheel-p189827.html#ReadReviews) on the skin
(as a mini-Jaccard (http://www.jaccard.com/)) to allow the fat to render out more easily and perforate
it to promote "bite-through-ness".

http://images.allegrocentral.com/9C/96/Wartenberg-Pinwheel-189827-PRODUCT-MEDIUM_IMAGE.jpg

Just a wild-n-crazy idea.

John

Boshizzle
10-05-2011, 03:41 PM
If you want to scrape chicken skin, use a tablespoon. It works great.

Hoggy Style
10-05-2011, 04:22 PM
Seems like a lot of hassle, I agree with the find another method approach

Matt_A
10-05-2011, 04:23 PM
Hmm, its gotta be a joke.. Lady Schick has scented "lubricant" strips above and below the blades... don't know if I'd want that on my chicken skin. :crazy:

TomB
10-05-2011, 05:20 PM
I use a paint scraper

Sent from my SCH-I500 using Tapatalk

gtr
10-05-2011, 05:24 PM
Do you go with bikini, Brazilian, or that little landing strip thingee? :confused:

Hozman
10-05-2011, 05:34 PM
Do you go with bikini, Brazilian, or that little landing strip thingee? :confused:
:laugh: that was funny

Theresa B
10-05-2011, 05:51 PM
OK...after you have removed the skin and scrapped the fat using your preferred method...how do you reattach the skin and prevent it from completly comming off when the judge bites into it?

Contracted Cookers
10-05-2011, 05:54 PM
OK...after you have removed the skin and scrapped the fat using your preferred method...how do you reattach the skin and prevent it from completly comming off when the judge bites into it?high heat

Kenny Rogers
10-05-2011, 05:55 PM
OK...after you have removed the skin and scrapped the fat using your preferred method...how do you reattach the skin and prevent it from completly comming off when the judge bites into it?

Wrap the skin back around it and cook it with the edges of the skin under the chicken. It will resear back onto the chicken as it cooks

Zin
10-05-2011, 07:01 PM
Just cook the chicken at 325-350 and the skin will take care of itself, its that easy for crispy skin, also basting with real butter crisps the skin.

lionhrt
10-05-2011, 07:32 PM
Hmm, its gotta be a joke.. Lady Schick has scented "lubricant" strips above and below the blades... don't know if I'd want that on my chicken skin. :crazy:

I have read a few post about this and it seams you remove any lubricant strip before using

silverfinger
10-05-2011, 07:56 PM
I've shaved a muffin or two but never my chicken.

OakPit
10-05-2011, 08:08 PM
On a more serious note, I've thought about trying one of these (http://www.allegromedical.com/diagnostic-products-c521/wartenberg-pinwheel-p189827.html#ReadReviews) on the skin
(as a mini-Jaccard (http://www.jaccard.com/)) to allow the fat to render out more easily and perforate
it to promote "bite-through-ness".

http://images.allegrocentral.com/9C/96/Wartenberg-Pinwheel-189827-PRODUCT-MEDIUM_IMAGE.jpg

Just a wild-n-crazy idea.

John

Shhhh...giving away all of the secrets. Just kidding of course, but this does really work.

cholloway
10-05-2011, 08:13 PM
It's these posts that keep me coming around here.
.
Gotta ask... What would Myron Mixon use?

chicagokp
10-05-2011, 08:37 PM
I like Thirdeye's method...

http://www.bbq-brethren.com/forum/showthread.php?t=104124

nthole
10-06-2011, 12:21 AM
It puts the lotion on it's skin...

Ken V
10-06-2011, 12:45 AM
I dont have to scrape skin anymore but found the perfect purpose built tool for it. Do a search for Skife knife. This is a taxidermist tool for removing small amounts of flesh from capes and it works great. I posted pics awhile back.

PatioDaddio
10-06-2011, 01:38 AM
It puts the lotion on it's skin...

Now, that's funny! :-D

It puts the sauce in the basket.

John

PatioDaddio
10-06-2011, 01:42 AM
Shhhh...giving away all of the secrets. Just kidding of course, but this does really work.

I'm always late to the dance. :third:

John

tmehlhorn
10-06-2011, 02:08 AM
Yea and i bet all those moisturizers and conditioners they put in those strips on those razors would work and the chicken skin too, and probably add an interesting twang:crazy:

sbramm
10-06-2011, 07:24 AM
so let me get this right...

you scrape off the fat then turn around and braise it in butter (fat)?:-P

isn't that like washing your hair then hitting it with brylcreem?:crazy:
(showing my age with that reference!)

i'm with the "find another way" crowd.....

bwebb0017
10-06-2011, 05:40 PM
We don't shave our chickens either... And maybe I'm missing something, but I'm failing to understand *why* you'd want to remove the fat in the first place... Especially with a tool like the one pictured above. Fat = juice + flavor, in my experience. Is it to try to crisp the skin? If so, it seems to me like you're sacrificing your chicken's overall flavor & texture just for the sake of a crispy skin. Not worth it to me.

bwebb0017
10-06-2011, 05:42 PM
I've shaved a muffin or two but never my chicken.


Best answer ever!

Wampus
10-06-2011, 06:36 PM
We don't shave our chickens either... And maybe I'm missing something, but I'm failing to understand *why* you'd want to remove the fat in the first place... Especially with a tool like the one pictured above. Fat = juice + flavor, in my experience. Is it to try to crisp the skin? If so, it seems to me like you're sacrificing your chicken's overall flavor & texture just for the sake of a crispy skin. Not worth it to me.

I believe it's a competition thing. Folks will scrape a lot of the fat off the underside of the skin which also makes the skin thinner so it will cook through, creating the ever-so-sought-after "bite through" skin that judges score so hihgly on. In competition, crispy skin generally means lower scores. You want nice, soft, skin that your teeth can pass through easily.

BUT.....the shaving thing.....gotta be a joke. Although I have seen and heard of crazier things.

BBQchef33
10-06-2011, 11:44 PM
Hmm, its gotta be a joke.. Lady Schick has scented "lubricant" strips above and below the blades... don't know if I'd want that on my chicken skin. :crazy:


mind telling us how you know that? :suspicious::bolt:

Warthog
10-07-2011, 09:01 AM
What shaving cream do you use? :crazy:

AUradar
10-07-2011, 10:02 AM
the lady schick works. My wife uses them and I just want to eat her up afterwards.

Seriously though, I like the chicken skin with the fat removed from the skin. Its the only time I leave the skin on chicken when eating other than fried chicken.

But its time consuming, and requires removing the skin. I haven't had much luck getting the skin to stay back on when grilling.

the other benefit I've found is when you do remove the skin to scrap off the fat, it gets you access to the thigh meat and you can trim off a lot of that fat as well.

Smokey Al Gold
10-07-2011, 10:05 AM
Put the sauce in the farking basket!

hogzgonewild
10-07-2011, 12:22 PM
I bought a plastic and thin metal putty knife today to try....Hopefully it will make the job alot easier!

gtr
10-07-2011, 12:26 PM
I tried the putty knife thing on my wife. I think it's gonna be awhile till I see that thang again...maybe I should read the thread a little more carefully next time:tsk:

Divemaster
10-07-2011, 12:29 PM
Guys, guys, guys....

Your reading way to much into this....

Lady Schick is Mrs. Schick down the street that helps me prepare my chicken for comps... She's a nice lady... Hence, Lady Schick....

(Ducking for cover mod)

ModelMaker
10-07-2011, 12:30 PM
Give me the rope or I'll pour out the sauce!!
Ed

Jeff_in_KC
10-08-2011, 11:35 PM
Guys I have to admit, this is a joke and I never used a razor on chicken skin. Did you know that, Gary? LOL!

Fat Freddy
10-08-2011, 11:48 PM
If you want to scrape chicken skin, use a tablespoon. It works great.

I wanted to thank you for this suggestion, we have always struggled with chicken so did a practice run changing a few things and for the first time I felt my chicken had perfect bite through We had heard to scrape at a class we had taken but our results were not very good, so we quit trying it, but after the suggestion of tablespoon we tried it and only changed one other thing, used frogmats, and finally I was happy.

Now I gotta get the flavor profile right :roll: