Cooking Questions?

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Cooking Questions?
Topic Started: Nov 29 2014, 06:58 AM (1,102 Views)
Darcie	Nov 29 2014, 06:58 AM Post #1
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Is there an easy way to slice a raw cabbage? Want to use it in a casserole and I have very little strength in my hands and wrists. groansmileyf.gif

Replies:
lilal	Dec 2 2014, 06:07 AM Post #31
Blue Star Member Posts: 1,545 Group: Member Member #206 Joined: February 2, 2006	I tried cutting a turnip with my electric knife and it jammed part way through. The only way my husband could get it out was by hammering a screwdriver into the turnip beside the knife blades. By the time that was done so were the blades --- never did get another one.



Darcie	Dec 2 2014, 06:51 AM Post #32
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	lilal Dec 2 2014, 06:07 AM I tried cutting a turnip with my electric knife and it jammed part way through. The only way my husband could get it out was by hammering a screwdriver into the turnip beside the knife blades. By the time that was done so were the blades --- never did get another one. I guess my knife worked OK, but they were not large turnips. I went very slowly and did not push down on the knife.



brodie	Dec 3 2014, 01:32 AM Post #33
Small Star Member Posts: 644 Group: Member Member #295 Joined: April 26, 2006	They use blow torches for browning things in kitchen, good looking or cute ones not like a typical torch. Maybe someone could come out with a cute kitchen type of saw that would work easily and safely on turnips, cabbages and such. I find electric knives are not too efficient.



Darcie	Dec 3 2014, 02:07 AM Post #34
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	brodie Dec 3 2014, 01:32 AM They use blow torches for browning things in kitchen, good looking or cute ones not like a typical torch. Maybe someone could come out with a cute kitchen type of saw that would work easily and safely on turnips, cabbages and such. I find electric knives are not too efficient. In the past I have been known to use a hacksaw on frozen meat. I did find it difficult to hold the cold object while sawing. Maybe we need something like a vice in the kitchen. biggrin 04



Alli	Dec 3 2014, 05:51 AM Post #35
Mistress, House of Cats Posts: 4,732 Group: Member Member #711 Joined: March 30, 2010	With cabbage I do use a mandolin. I have used one for many years I helped my grandmother make sauerkraut (kapusta) She had a large wooden one however a few years ago they were quite popular again so I picked one up. You do have to be EXTRA careful however you can injure yourself just as easily on a vegetable grater. Here is an FYI:: If you are making cabbage rolls, instead of spending hours boiling the cabbage only to get to the center to find the cabbage still hard , Put it in the freezer let it freeze solid , then thaw. In a day or two.. The leaves drop right off are soft and much easier to remove that backbone of the cabbage. Taking out the core is not nearly as difficult.... Edited by Alli, Dec 3 2014, 05:52 AM.



campy	Dec 3 2014, 02:38 PM Post #36
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	Darcie Dec 3 2014, 02:07 AM brodie Dec 3 2014, 01:32 AM They use blow torches for browning things in kitchen, good looking or cute ones not like a typical torch. Maybe someone could come out with a cute kitchen type of saw that would work easily and safely on turnips, cabbages and such. I find electric knives are not too efficient. In the past I have been known to use a hacksaw on frozen meat. I did find it difficult to hold the cold object while sawing. Maybe we need something like a vice in the kitchen. biggrin 04 A board. With four spikes driven through. Pound the turnip on the spikes with a rubber hammer to hold it. A small saw would do the trick. The rubber hammer and small saw are available at the dollar store. I'm going to make one today. Can be used for many other hard to hold items.



swing	Dec 4 2014, 05:13 AM Post #37
swing Posts: 9,979 Group: Member Member #359 Joined: August 18, 2006	I'm trying to think of different ways I can ease the burden of cooking on Christmas day. I'm thinking of cooking my mashed potatoes and turnip the day before and just reheating. Has anyone done this? I worked with a lady that used to cook her turkey a week before then reheat. She'd cut it off the bone, then reheat in a covered roaster with a little chicken broth. I don't think I'd do that but was wondering about precooking the root vegetables.



angora	Dec 4 2014, 06:09 AM Post #38
WWS Book Club Coordinator Posts: 14,494 Group: Member Member #717 Joined: March 31, 2010	When I held the dinner I always did the mashed pots and turnip the day before. It was always fine. My cousin took over for me after I moved and she had people bring a veg dish to reheat. She also rented the plates and cutlery. That was a tremendous burden removed.



goldengal	Dec 4 2014, 06:31 AM Post #39
Mistress, House of Dogs Posts: 11,674 Group: Member Member #715 Joined: March 31, 2010	I make my rutabaga (what we always knew as turnip) casserole, broccoli and cheese casserole and stuffing made in a casserole the day before and heat Christmas Day. I used to do the mashed potatoes as well in the same manner but now Kim does them. Have been doing this for many years. Take care, Pat



Darcie	Dec 4 2014, 06:51 AM Post #40
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	My daughter does the vegetables and I the turkey but she has no clue about timing so I will take advantage of this suggestion and do the vegetables myself the day before and get her to reheat. Do you reheat in the oven? Hope so because she refuses to eat anything out of a microwave.



wildie	Dec 4 2014, 07:11 AM Post #41
Veteran Member Posts: 12,173 Group: Member Member #442 Joined: October 11, 2006	brodie Dec 3 2014, 01:32 AM They use blow torches for browning things in kitchen, good looking or cute ones not like a typical torch. Maybe someone could come out with a cute kitchen type of saw that would work easily and safely on turnips, cabbages and such. I find electric knives are not too efficient. How about a kitchen CHAIN SAW ! signs081 Didn't need that finger anyhow!



goldengal	Dec 4 2014, 09:34 AM Post #42
Mistress, House of Dogs Posts: 11,674 Group: Member Member #715 Joined: March 31, 2010	Yes, I reheat in the oven Darcie. Usually about 45 minutes since I have the oven full, and if they are ready even up to half an hour prior to the turkey being ready for the table ...... no problem as they keep warm as they all have lids. Take care, Pat



angora	Dec 4 2014, 11:37 AM Post #43
WWS Book Club Coordinator Posts: 14,494 Group: Member Member #717 Joined: March 31, 2010	I reheat in the micro. My cousin heats in the oven while I make the gravy. No... my cousin does not get in the oven although she's hot stuff. :)



agate	Dec 4 2014, 03:38 PM Post #44
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	I am going to try a recipe of roasted squash & b sprouts with bacon and will do it the day before...hope it works.



Olive Oil	Dec 5 2014, 05:28 AM Post #45
Gold Star Member Posts: 4,747 Group: Member Member #785 Joined: June 10, 2010	I agree that vegetables done the day before are just fine but I've been to dinners where the turkey was done a day in advance and the results were disappointing.



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