- Raw Chicken | Kitchen shears and raw chicken marry like peanut butter and jelly. I’m not kidding. Any sort of apprehension you’ve had with cutting slimy raw chicken is magically removed with a good pair of shears. Cutting off those rubbery white tendons? Piece of cake. Quickly cutting down a breast into tenders? No problem. Shears will be your best friend when it comes to dealing with raw chicken.
- Green Onions | I love adding green onions at the last minute to sauces and pastas – and the great thing about using shears versus a knife and cutting board is this: You can cut the green onions right over top of whatever it is you want to add them to. Simple. Un-messy. A breeze to clean up.
- You must have your comment on this post by midnight Eastern time on Wednesday, May 9, 2012.
- You must be over 18 years old and live in the United States.
Congrats to the winners – chosen via Random.org!
I’ll need each of you to send me an email with your mailing address and phone number, and CUTCO will send your knife to you directly: aMusingFoodie[at]yahoo[dot]com.