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Old timer at the shop told me my chicken deboning was wasting too much thigh meat.
He showed me how to cut closer to the bone and follow the joint instead of just hacking around it. I tried it on 10 birds the next day and saved almost 3 ounces per chicken. Anyone else get a tip from an older butcher that totally changed your knife work?
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foster.wade1mo ago
Huh, I always thought I was fast enough but that really changed my mind.
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the_david1mo ago
Did you catch that article a while back about reaction time studies? I remember reading that most people overestimate how fast they actually are by a pretty wide margin. It said something about the average person's reaction time being closer to 250 milliseconds, but we all think we're in the 150 range. That difference is huge when you're talking about something like avoiding a crash or even catching a falling cup. Made me realize I probably shouldn't trust my own gut feeling on how quick I really am.
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