kitchen shears are a ubiquitous tool within the kitchen. If you do not already own a pair, they seem to be a very worthwhile (and inexpensive) investment, one we wholeheartedly endorse. We’re particular fans of ones like Chicago Cutlery’s version, which break in order that they are often completely cleaned. Some models even operate sort of a Swiss Army knife for the kitchen, with an opener, screwdriver, jar opener, and other tools packed into their design.
You probably already reach for them when snipping herbs right onto a dish or trimming a piecrust, but you would possibly want to think about reaching for your shears for a few of those tasks, too. (Just confirm to scrub them as frequently as you’d your knives to stay things running smoothly.)
Break down a chicken. Kitchen shears offer you more control once you want to neatly spatchcock a chicken or turkey or cut it into pieces for frying. “I use my shears to chop through the backbone of a chicken,” chef Jonathan Waxman of Barbuto in NY City and Adele’s in Nashville, says (save it for stock!). a lover of butchering whole animals in-house, he adds, “Really heavy-duty shears can traverse bones with ease.” Shears also can traverse smaller bones with no risk of damaging the blade on your expensive knives.
Chop canned tomatoes. a number of the simplest brands of imported canned tomatoes only come whole. If you would like diced tomatoes, the tidiest thanks to get them is to plunge your (very clean!) shears right into the can and snip away until you’ve even pieces.
Clean shrimp. Make a loathsome job easier by using the purpose of your shears to neatly devein shrimp or to quickly snip through the shell to butterfly or remove the shells. “When I peel and devein shrimp, I’ll just cut a small slit (less than a centimeter) within the middle of the rear, then pull the vein out,” Dave Becker, chef/owner of Sweet Basil and Juniper in Massachusetts, says. “It keeps it from curling into a touch pigtail and also keeps the juices in therefore the shrimp still has that ‘snap’ once you bite into it.” Using shears to chop through the tough shells of lobster or crab is additionally safer than attempting the feat with a knife.
Cut bacon. Greasy, floppy bacon may be a pain to chop with a knife on a chopping board. But with shears, it is easy to snip the raw strips into lardons before frying. Janet Zimmerman, a teacher at The Cook’s Warehouse in Atlanta, also uses shears to form a couple of snips through the rind therefore the bacon doesn’t curl while it cooks.
Shred cooked meat. Freshly stewed beef or slow-cooked pork are often, quite literally, too hot to handle. Stick your shears right into the cooking vessel to quickly shred cooked meat for pulled pork or ropa vieja.