[NFB-InTheKitchen] How to trim meats of fat

[Debbie Gabe]

I just want to add one more little but important thing -
And that is, if you wash the chicken while trimming the fat, please clean and disinfect  the sink and the faucet and handles so as not to spread contamination of germs that make people sick. That is what is recommended for safe food handling by the State of Hawaii and also, I believe, the US CDC.
Debbie
NFB of Hawaiia

-----Original Message-----
From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> On Behalf Of Shelly Alongi
Sent: Wednesday, June 21, 2023 8:49 PM
To: NFB In The Kitchen <nfb-inthekitchen at nfbnet.org>
Subject: Re: [NFB-InTheKitchen] How to trim meats of fat

I am totally blind, and I’ve been cooking for many years. In my experience, it’s better to trim fat off of chicken thighs with your fingers. If you touch, you can tell the greasy parts from the chicken itself which feels smooth without a buildup of grease. Sometimes in my experience also the easiest way is to do this with water wash it off instead of trim it because there’s not really that Much you can trim off with a knife without getting the meat. Fat on chicken tends to be more easily taken off with water or fingers. Beef is different but chicken is definitely easier. Of course after you wash the chicken you should pad it dry with paper towels so you don’t get water in your recipe.
Shelley, Queen of Bells Out!
President, NFB Writers’ Division
Editor Slate and Style
See my self published books at Apple Books, Amazon and Barns and Noble


> On Jun 21, 2023, at 2:38 PM, Andrew Harmon <superchaosman at gmail.com> wrote:
>
> Hello
> I was watching an episode of America's Test Kitchen the other day and
> saw a really simple recipe that I waas eager to try until I realized I
> would need to trim fat off of boneless skinless chicken thighs. My
> problem is I don't know how to tell what's fat and what's meat by a
> method other than using one's eyeballs. Can anyone suggest a technique
> using either touch or a tool that would help with this?
>
> Thanks in advance
>
> Andrew Harmon
>
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