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Rubber mallet in the kitchen
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Travis McGee
May 18, 2014, 11:25:25 PM5/18/14
to
I barbecued some ribs yesterday. I was using a heavy cleaver to chop
them apart, and ran into the same issue that has been bedeviling me for
years: if I try to just hammer down, I usually don't hit the same place
twice, and I end up with bone splinters and mushed up meat. A better
approach has been to put the cleaver in the right spot, and pound on it
with my hand. The problem with this is that hitting it hard enough with
my hand can be painful. The next step was to use my head, but the SO
suggested that this might hurt too...
So, I went out tonight and bought a rubber mallet. I'll use it to pound
on the cleaver, and hopefully all of my problems will be solved.
them apart, and ran into the same issue that has been bedeviling me for
years: if I try to just hammer down, I usually don't hit the same place
twice, and I end up with bone splinters and mushed up meat. A better
approach has been to put the cleaver in the right spot, and pound on it
with my hand. The problem with this is that hitting it hard enough with
my hand can be painful. The next step was to use my head, but the SO
suggested that this might hurt too...
So, I went out tonight and bought a rubber mallet. I'll use it to pound
on the cleaver, and hopefully all of my problems will be solved.
Julie Bove
May 19, 2014, 12:42:29 AM5/19/14
to
"Travis McGee" <travis...@gmail.com> wrote in message
news:GQeev.2011770$Sa5.1...@fx19.iad...
it for. Hmmm...
Travis McGee
May 19, 2014, 12:47:08 AM5/19/14
to
Travis McGee
May 19, 2014, 12:52:41 AM5/19/14
to
On 5/19/2014 12:42 AM, Julie Bove wrote:
>
>
Timo
May 19, 2014, 12:59:13 AM5/19/14
to
On Monday, May 19, 2014 1:25:25 PM UTC+10, Travis McGee wrote:
>
> So, I went out tonight and bought a rubber mallet. I'll use it to pound
> on the cleaver, and hopefully all of my problems will be solved.
BTDT, it works. Super-tough pumpkin rather than ribs, but similar problem and similar solution. A rubber mallet was conveniently near the kitchen. You see lots of old cleavers with hammer dents on the back - rubber/wood/rawhide mallets will avoid those dents.
>
> So, I went out tonight and bought a rubber mallet. I'll use it to pound
> on the cleaver, and hopefully all of my problems will be solved.
The right kind of cleaver will work without a mallet, but can be a bit harsh on the block/board.
sf
May 19, 2014, 1:19:02 AM5/19/14
to
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
Julie Bove
May 19, 2014, 1:34:45 AM5/19/14
to
news:u6gev.295753$w93.2...@fx08.iad...
Nope! :)
Message has been deleted
Winters_Lackey
May 19, 2014, 7:41:14 AM5/19/14
to
Travis McGee <travis...@gmail.com> wrote in news:g1gev.870906$k7.252986
@fx20.iad:
One with dementia?
>
--
--Bryan
"Happy fucking 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014
@fx20.iad:
>
--
--Bryan
"Happy fucking 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014
Winters_Lackey
May 19, 2014, 7:59:44 AM5/19/14
to
Travis McGee <travis...@gmail.com> wrote in news:u6gev.295753$w93.203093
@fx08.iad:
Silly. That was a feather duster.
Just to be silly, I typed the following into Google:
erotic "rubber mallet"
The results were disturbing. You probably don't want to go there, or,
maybe you do. :)
@fx08.iad:
Just to be silly, I typed the following into Google:
erotic "rubber mallet"
The results were disturbing. You probably don't want to go there, or,
maybe you do. :)
James Silverton
May 19, 2014, 8:42:34 AM5/19/14
to
On 5/19/2014 12:42 AM, Julie Bove wrote:
>
>
turkey filets and I see no reason to buy a special kitchen tool. Another
vaguely workshop use is the threaded steel rod that I use to keep rolls
of aluminum foil in their boxes since the push-in tabs never work.
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.
Brooklyn1
May 19, 2014, 9:21:14 AM5/19/14
to
On Mon, 19 May 2014 01:43:49 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>Why aren't you just using a regular slicing knife like normal people?
>I don't know what kind of ribs you're trying to cut, but none of them
>are tough enough to need a meat cleaver - or tough enough to require
>using more than one whack of the cleaver. Especially after they're
>cooked (hopefully you're cooking whole slabs and then cutting them).
>
>-sw
'Zactly!
wrote:
>I don't know what kind of ribs you're trying to cut, but none of them
>are tough enough to need a meat cleaver - or tough enough to require
>using more than one whack of the cleaver. Especially after they're
>cooked (hopefully you're cooking whole slabs and then cutting them).
>
>-sw
'Zactly!
Pico Rico
May 19, 2014, 9:40:51 AM5/19/14
to
>I barbecued some ribs yesterday. I was using a heavy cleaver to chop them
>apart,
why on earth would you need to chop apart ribs?
>apart,
Cheri
May 19, 2014, 10:31:52 AM5/19/14
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:lw9muqkn...@sqwertz.com...
> Why aren't you just using a regular slicing knife like normal people?
> I don't know what kind of ribs you're trying to cut, but none of them
> are tough enough to need a meat cleaver - or tough enough to require
> using more than one whack of the cleaver. Especially after they're
> cooked (hopefully you're cooking whole slabs and then cutting them).
>
> -sw
Cheri
jmcquown
May 19, 2014, 10:39:30 AM5/19/14
to
On 5/19/2014 2:43 AM, Sqwertz wrote:
> On Sun, 18 May 2014 23:25:25 -0400, Travis McGee wrote:
>
> On Sun, 18 May 2014 23:25:25 -0400, Travis McGee wrote:
>
> Why aren't you just using a regular slicing knife like normal people?
> I don't know what kind of ribs you're trying to cut, but none of them
> are tough enough to need a meat cleaver - or tough enough to require
> using more than one whack of the cleaver. Especially after they're
> cooked (hopefully you're cooking whole slabs and then cutting them).
>
> -sw
>
Excellent points, Steve. I've never had to hack at a slab of (cooked)
> I don't know what kind of ribs you're trying to cut, but none of them
> are tough enough to need a meat cleaver - or tough enough to require
> using more than one whack of the cleaver. Especially after they're
> cooked (hopefully you're cooking whole slabs and then cutting them).
>
> -sw
>
ribs with a cleaver. When cooked properly, you could slice between the
ribs using a table knife if you had a mind to, but mostly they just pull
apart.
Jill
sf
May 19, 2014, 12:46:15 PM5/19/14
to
On Mon, 19 May 2014 07:31:52 -0700, "Cheri" <che...@newsguy.com>
wrote:
Sounded to me like the backbone was still attached.
wrote:
Janet Wilder
May 19, 2014, 12:54:46 PM5/19/14
to
On 5/19/2014 1:43 AM, Sqwertz wrote:
> On Sun, 18 May 2014 23:25:25 -0400, Travis McGee wrote:
>
> On Sun, 18 May 2014 23:25:25 -0400, Travis McGee wrote:
>
> Why aren't you just using a regular slicing knife like normal people?
> I don't know what kind of ribs you're trying to cut, but none of them
> are tough enough to need a meat cleaver - or tough enough to require
> using more than one whack of the cleaver. Especially after they're
> cooked (hopefully you're cooking whole slabs and then cutting them).
>
> -sw
>
I was wondering as well. I usually cut a whole slab into two halves so
> I don't know what kind of ribs you're trying to cut, but none of them
> are tough enough to need a meat cleaver - or tough enough to require
> using more than one whack of the cleaver. Especially after they're
> cooked (hopefully you're cooking whole slabs and then cutting them).
>
> -sw
>
it fits better in the freezer and on the smoker or grill. I use a
regular knife.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com
Brooklyn1
May 19, 2014, 1:29:09 PM5/19/14
to
"Pico Rico" wrote:
>"Travis McGee"wrote:
>"Travis McGee"wrote:
>
>>I barbecued some ribs yesterday. I was using a heavy cleaver to chop them
>>apart,
>
>why on earth would you need to chop apart ribs?
Maybe he's making riblets.
>>I barbecued some ribs yesterday. I was using a heavy cleaver to chop them
>>apart,
>
>why on earth would you need to chop apart ribs?
Brooklyn1
May 19, 2014, 2:28:45 PM5/19/14
to
On Mon, 19 May 2014 11:54:46 -0500, Janet Wilder <not...@notreal.com>
wrote:
>On 5/19/2014 1:43 AM, Sqwertz wrote:
>> On Sun, 18 May 2014 23:25:25 -0400, Travis McGee wrote:
>>
>>> I barbecued some ribs yesterday. I was using a heavy cleaver to chop
>>> them apart, and ran into the same issue that has been bedeviling me for
>>> years: if I try to just hammer down, I usually don't hit the same place
>>> twice, and I end up with bone splinters and mushed up meat. A better
>>> approach has been to put the cleaver in the right spot, and pound on it
>>> with my hand. The problem with this is that hitting it hard enough with
>>> my hand can be painful. The next step was to use my head, but the SO
>>> suggested that this might hurt too...
>>>
>>> So, I went out tonight and bought a rubber mallet. I'll use it to pound
>>> on the cleaver, and hopefully all of my problems will be solved.
>>
>> Why aren't you just using a regular slicing knife like normal people?
>> I don't know what kind of ribs you're trying to cut, but none of them
>> are tough enough to need a meat cleaver - or tough enough to require
>> using more than one whack of the cleaver. Especially after they're
>> cooked (hopefully you're cooking whole slabs and then cutting them).
>>
>> -sw
>>
>I was wondering as well. I usually cut a whole slab into two halves so
>it fits better in the freezer and on the smoker or grill. I use a
>regular knife.
Btw, using a rubber mallet on a knife/cleaver is very dangerous, the
mallet and the knife can hit you in your face... old time butchers
used a kind of wooden club, has a particular name but I can't recall
now. Or use a dead blow mallet.
http://en.wikipedia.org/wiki/Dead_blow_hammer
http://www.amazon.com/s/?ie=UTF8&keywords=estwing+dead+blow+hammer&tag=googhydr-20&index=aps&hvadid=31056354085&hvpos=1t3&hvexid=&hvnetw=s&hvrand=10332751497605300275&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_9cbxpnqbsb_b
wrote:
>On 5/19/2014 1:43 AM, Sqwertz wrote:
>> On Sun, 18 May 2014 23:25:25 -0400, Travis McGee wrote:
>>
>>> I barbecued some ribs yesterday. I was using a heavy cleaver to chop
>>> them apart, and ran into the same issue that has been bedeviling me for
>>> years: if I try to just hammer down, I usually don't hit the same place
>>> twice, and I end up with bone splinters and mushed up meat. A better
>>> approach has been to put the cleaver in the right spot, and pound on it
>>> with my hand. The problem with this is that hitting it hard enough with
>>> my hand can be painful. The next step was to use my head, but the SO
>>> suggested that this might hurt too...
>>>
>>> So, I went out tonight and bought a rubber mallet. I'll use it to pound
>>> on the cleaver, and hopefully all of my problems will be solved.
>>
>> Why aren't you just using a regular slicing knife like normal people?
>> I don't know what kind of ribs you're trying to cut, but none of them
>> are tough enough to need a meat cleaver - or tough enough to require
>> using more than one whack of the cleaver. Especially after they're
>> cooked (hopefully you're cooking whole slabs and then cutting them).
>>
>> -sw
>>
>I was wondering as well. I usually cut a whole slab into two halves so
>it fits better in the freezer and on the smoker or grill. I use a
>regular knife.
mallet and the knife can hit you in your face... old time butchers
used a kind of wooden club, has a particular name but I can't recall
now. Or use a dead blow mallet.
http://en.wikipedia.org/wiki/Dead_blow_hammer
http://www.amazon.com/s/?ie=UTF8&keywords=estwing+dead+blow+hammer&tag=googhydr-20&index=aps&hvadid=31056354085&hvpos=1t3&hvexid=&hvnetw=s&hvrand=10332751497605300275&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_9cbxpnqbsb_b
Cheri
May 19, 2014, 2:29:22 PM5/19/14
to
"sf" <s...@geemail.com> wrote in message
news:k7dkn99u7b84i1h7l...@4ax.com...
> On Mon, 19 May 2014 07:31:52 -0700, "Cheri" <che...@newsguy.com>
> wrote:
>
>>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:lw9muqkn...@sqwertz.com...
>>
>> > Why aren't you just using a regular slicing knife like normal people?
>> > I don't know what kind of ribs you're trying to cut, but none of them
>> > are tough enough to need a meat cleaver - or tough enough to require
>> > using more than one whack of the cleaver. Especially after they're
>> > cooked (hopefully you're cooking whole slabs and then cutting them).
>> >
>> > -sw
>>
>> I was wondering that too.
>>
> Sounded to me like the backbone was still attached.
Possibly.
> wrote:
>
>>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:lw9muqkn...@sqwertz.com...
>>
>> > Why aren't you just using a regular slicing knife like normal people?
>> > I don't know what kind of ribs you're trying to cut, but none of them
>> > are tough enough to need a meat cleaver - or tough enough to require
>> > using more than one whack of the cleaver. Especially after they're
>> > cooked (hopefully you're cooking whole slabs and then cutting them).
>> >
>> > -sw
>>
>> I was wondering that too.
>>
> Sounded to me like the backbone was still attached.
Cheri
Nunya Bidnits
May 19, 2014, 2:45:37 PM5/19/14
to
least cutting off the heavy chine bone at the top of the long bone end? It
should come off before cooking. As far s the cartilage in the rib tips a
sharp knife should handle that. I can take a sharp knife to a full slab,
locate the big bone end of the back flap, and that will mark the longest
bone. Using a small cut just above that bone as a guide, I can now run my
knife down the slab at that point and separate the tips, with bone, from the
resulting .StL slab. You should not have to pound or cleaver your ribs. I
don't like seeing restaurants do that becasue sometimes they leave bone
chips. I can cut individual bones easily. Turn the slab over and cut from
the backside if you're having trouble locating bones, and find your cut
spots next to crooked ribs rather than mashing through them with a cleaver.
HTH.
MartyB
Nunya Bidnits
May 19, 2014, 2:47:10 PM5/19/14
to
Nunya Bidnits
May 19, 2014, 2:48:28 PM5/19/14
to
Message has been deleted
Nancy Young
May 19, 2014, 3:40:34 PM5/19/14
to
On 5/19/2014 3:09 PM, Sqwertz wrote:
> gently.
I learned that here some time back. There are push in tabs on
the ends of the boxes.
nancy
> On Mon, 19 May 2014 08:42:34 -0400, James Silverton wrote:
>
>> Yes, I've long used my workshop rubber mallet for pounding chicken and
>> turkey filets and I see no reason to buy a special kitchen tool. Another
>> vaguely workshop use is the threaded steel rod that I use to keep rolls
>> of aluminum foil in their boxes since the push-in tabs never work.
>
> There's push in tabs? I just keep the lid mostly closed and pull
>
>> Yes, I've long used my workshop rubber mallet for pounding chicken and
>> turkey filets and I see no reason to buy a special kitchen tool. Another
>> vaguely workshop use is the threaded steel rod that I use to keep rolls
>> of aluminum foil in their boxes since the push-in tabs never work.
>
> gently.
I learned that here some time back. There are push in tabs on
the ends of the boxes.
nancy
Message has been deleted
sf
May 19, 2014, 4:47:04 PM5/19/14
to
On Mon, 19 May 2014 15:40:34 -0400, Nancy Young
<rjynly...@verizon.net> wrote:
> I learned that here some time back. There are push in tabs on
> the ends of the boxes.
Have you seen the DIY holders for them that are curtain rod brackets
<rjynly...@verizon.net> wrote:
> I learned that here some time back. There are push in tabs on
> the ends of the boxes.
and a length of dowel cut to size?
jmcquown
May 19, 2014, 4:50:06 PM5/19/14
to
Jill
James Silverton
May 19, 2014, 4:56:53 PM5/19/14
to
On 5/19/2014 4:47 PM, sf wrote:
> On Mon, 19 May 2014 15:40:34 -0400, Nancy Young
> <rjynly...@verizon.net> wrote:
>
>> I learned that here some time back. There are push in tabs on
>> the ends of the boxes.
>
> Have you seen the DIY holders for them that are curtain rod brackets
> and a length of dowel cut to size?
>
Basically, I use a length of threaded rod, lock a washer on one end with
> On Mon, 19 May 2014 15:40:34 -0400, Nancy Young
> <rjynly...@verizon.net> wrote:
>
>> I learned that here some time back. There are push in tabs on
>> the ends of the boxes.
>
> Have you seen the DIY holders for them that are curtain rod brackets
> and a length of dowel cut to size?
>
two nuts and use a wingnut (yes, they aren't all nutcases) on the other
end. It doesn't cost much and lasts for ever.
Gary
May 19, 2014, 5:24:54 PM5/19/14
to
Brooklyn1 wrote:
>
> Btw, using a rubber mallet on a knife/cleaver is very dangerous, the
> mallet and the knife can hit you in your face...
lmao :-D
>
> Btw, using a rubber mallet on a knife/cleaver is very dangerous, the
> mallet and the knife can hit you in your face...
Winters_Lackey
May 20, 2014, 9:04:27 AM5/20/14
to
Gary <g.ma...@att.net> wrote in news:537A76A6...@att.net:
Sheldon is actually right this time, maybe not the face part, but the dead
blow hammer really would be safer than a rubber mallet.
--
--Bryan
blow hammer really would be safer than a rubber mallet.
--
--Bryan
Chemo
May 20, 2014, 3:11:46 PM5/20/14
to
On Sunday, May 18, 2014 9:42:29 PM UTC-7, Julie Bove wrote:
> "Travis McGee" <travis...@gmail.com> wrote in message
>
> news:GQeev.2011770$Sa5.1...@fx19.iad...
>
> "Travis McGee" <travis...@gmail.com> wrote in message
>
> news:GQeev.2011770$Sa5.1...@fx19.iad...
>
> >I barbecued some ribs yesterday. I was using a heavy cleaver to chop them
>
> >apart, and ran into the same issue that has been bedeviling me for years:
>
> >if I try to just hammer down, I usually don't hit the same place twice, and
>
> >I end up with bone splinters and mushed up meat. A better approach has been
>
> >to put the cleaver in the right spot, and pound on it with my hand. The
>
> >problem with this is that hitting it hard enough with my hand can be
>
> >painful. The next step was to use my head, but the SO suggested that this
>
> >might hurt too...
>
> >
>
> > So, I went out tonight and bought a rubber mallet. I'll use it to pound on
>
> > the cleaver, and hopefully all of my problems will be solved.
>
>
>
>
> >apart, and ran into the same issue that has been bedeviling me for years:
>
> >if I try to just hammer down, I usually don't hit the same place twice, and
>
> >I end up with bone splinters and mushed up meat. A better approach has been
>
> >to put the cleaver in the right spot, and pound on it with my hand. The
>
> >problem with this is that hitting it hard enough with my hand can be
>
> >painful. The next step was to use my head, but the SO suggested that this
>
> >might hurt too...
>
> >
>
> > So, I went out tonight and bought a rubber mallet. I'll use it to pound on
>
> > the cleaver, and hopefully all of my problems will be solved.
>
>
>
> I used to keep a mallet in my kitchen but now I can't remember what I used
>
> it for. Hmmm...
Maybe to soften a pear?
>
> it for. Hmmm...
Chemo
May 20, 2014, 3:12:52 PM5/20/14
to
Winters_Lackey
May 20, 2014, 3:57:19 PM5/20/14
to
Chemo <bhans...@yahoo.com> wrote in
news:579becc6-7176-476f...@googlegroups.com:
> On Monday, May 19, 2014 4:41:14 AM UTC-7, --Bryan wrote:
>> Travis McGee <travis...@gmail.com> wrote in
>> news:g1gev.870906$k7.252986
>>
>> @fx20.iad:
>>
>>
>>
>> > On 5/19/2014 12:42 AM, Julie Bove wrote:
>>
>> >>
>>
>> >> I used to keep a mallet in my kitchen but now I can't remember
>> >> what I
>>
>> >> used it for. Hmmm...
>>
>> >
>>
>> > My kind of girl!
>>
>> >
>>
>> One with dementia?
>>
>> >
>>
>>
>>
>>
>>
>> --
>>
>> --Bryan
>>
>
--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc
news:579becc6-7176-476f...@googlegroups.com:
> On Monday, May 19, 2014 4:41:14 AM UTC-7, --Bryan wrote:
>> Travis McGee <travis...@gmail.com> wrote in
>> news:g1gev.870906$k7.252986
>>
>> @fx20.iad:
>>
>>
>>
>> > On 5/19/2014 12:42 AM, Julie Bove wrote:
>>
>> >>
>>
>> >> I used to keep a mallet in my kitchen but now I can't remember
>> >> what I
>>
>> >> used it for. Hmmm...
>>
>> >
>>
>> > My kind of girl!
>>
>> >
>>
>> One with dementia?
>>
>> >
>>
>>
>>
>>
>>
>> --
>>
>> --Bryan
>>
>
> One with the 44 DD's.
>
You feel there's an association between very large breasts and ditziness?
>
--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc
Gary
May 20, 2014, 4:47:54 PM5/20/14
to
*should* seek help. Ever use a rubber mallet? They aren't made out of
"superball" material." ;)
G.
Winters_Lackey
May 20, 2014, 6:08:57 PM5/20/14
to
Gary <g.ma...@att.net> wrote in news:537BBF7A...@att.net:
I have a rubber mallet, but it doesn't get used for cooking. It would
never occur to me to hammer on a knife. A rubber mallet would be far safer
than a metal hammer, but a dead blow hammer would be safer still.
>
> G.
never occur to me to hammer on a knife. A rubber mallet would be far safer
than a metal hammer, but a dead blow hammer would be safer still.
>
> G.
Timo
May 20, 2014, 7:53:40 PM5/20/14
to
On Wednesday, May 21, 2014 8:08:57 AM UTC+10, --Bryan wrote:
>
> I have a rubber mallet, but it doesn't get used for cooking. It would
> never occur to me to hammer on a knife.
It's a standard technique for cleavers. More precise than taking big chopping swings, and safer.
>
> I have a rubber mallet, but it doesn't get used for cooking. It would
> never occur to me to hammer on a knife.
> A rubber mallet would be far safer
> than a metal hammer, but a dead blow hammer would be safer still.
Wooden/rawhide (or copper etc) mallets give better cutting with small taps, compared to rubber, without damaging the spin of the knife like a steel hammer. More force delivered to the cutting edge for a given blow since the impulse is transferred more quickly since the wood/hide/copper has less give than rubber. So you don't have to hit as hard to deliver the same force at the edge. (A dead blow hammer will perform worse - delivering less force for the same impulse is what it is designed for.) There's a reason why wooden mallets are used with froes - they work well.
But rubber works well enough (cleaver on food is less demanding than froe on wood). And is safe. No reason to be scared of mallets.
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