Re: [CnD] Cutting a cantaloupe
Agreed. When you get to the eights, you can stand them up on the flat end and guide the knife down with the other hand. -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Saturday, September 5, 2020 4:47 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Cutting a cantaloupe Yes, Dani. This makes a lot of sense to me and is pretty much what I do. Sent from Mail for Windows 10 From: Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 6:00 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting > a stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife > most effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with >> four separate pieces. You can even cut them into smaller pieces if >> you want before you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, >> at least it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was >> > talking about cutting melons, and also about different mixes. He >> > briefly mentioned the melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go >> > over that again? Cut it lengthwise; turn and cut again? Does this >> > make sense hopefully? Thanks. >> > >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Yes, Dani. This makes a lot of sense to me and is pretty much what I do. Sent from Mail for Windows 10 From: Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 6:00 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting a > stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife most > effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting >> whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with four >> separate pieces. You can even cut them into smaller pieces if you want >> before >> you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, at >> least >> it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was talking >> > about >> > cutting melons, and also about different mixes. He briefly mentioned the >> > melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go over >> > that >> > again? Cut it lengthwise; turn and cut again? Does this make sense >> > hopefully? Thanks. >> > >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Peeling a cantaloupe really does require a knife. There is usually a good eighth inch of green stuff next to the skin that has no flavor and which you don't want to eat. The peeler is not designed to do that kind of job efficiently. You could really cut yourself with the peeler attempting to peel a melon with it, and your hands would be super tired. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, September 5, 2020 11:07 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Cutting a cantaloupe Next time I get a cantaloupe, I will try the vegetable peeler, just to see. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 10:56 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On > Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small > paring knife to separate the rind from the fruit. Scoop the seeds out > while you have the two halves in bowl form, before you make the two in > to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit > skin-side up in the other hand. Starting at one end, make a cut > between the skin and the fruit maybe a quarter of an inch or so in, > and follow the curve of the fruit. I am left-handed, so would be > peeling the fruit in a clockwise motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some >> and continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and >> making your knife do unpredictible things. I found use of a serated >> knife most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so muc
Re: [CnD] Cutting a cantaloupe
Hi Everyone: Dani, I cut it the same way. Dale said something like: Hold the cantaloupe with the stem side down?, and cut almost all the way through. Then turn it and do the same thing? Then he moved on to something else. Wish I could hear the episode again. As far as peeling it, I don't think that you could peel it with a vegetable peeler as the skin is so thick and rough. So, the way Dale talked about it, it sounded so easy, but after that second turn, then what? (smile) On 9/5/2020 5:59 AM, Dani Pagador via Cookinginthedark wrote: I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: If you partly cut into a mellon then roll that mellon forward some and continue cutting the mellon unless it's really ripe usually holds together until the cut you made goes mostly around the mellon getting a stable cutting area that doesn't suddenly collapse on you and making your knife do unpredictible things. I found use of a serated knife most effective for cutting mellons too. On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: Date: Sat, 5 Sep 2020 08:17:37 From: Lisa Belville via Cookinginthedark To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Cutting a cantaloupe Linda, I haven't heard the END show, but that has been my experience cutting whole cantaloupes. Cut them in half, then cut the halves in half so you wind up with four separate pieces. You can even cut them into smaller pieces if you want before you take off the rind and scoop out the seeds. Smaller pieces make it easier to remove the rind and seeds that way, at least it is for someone with smaller hands like I have. Lisa On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: Hi Everyone: A couple of weeks ago, on a cooking in the dark show, Dale was talking about cutting melons, and also about different mixes. He briefly mentioned the melons, and then went back to the mixes. His method sounded so much easier and convenient. Can someone go over that again? Cut it lengthwise; turn and cut again? Does this make sense hopefully? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
You certainly could, but I'm pretty sure it won't be able to gain purchase on the fruit, and thus, not cut, at all. You'll have better control with a knife. Karen At 08:08 AM 9/5/2020, you wrote: Next time I get a cantaloupe, I will try the vegetable peeler, just to see. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 10:56 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On > Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small > paring knife to separate the rind from the fruit. Scoop the seeds out > while you have the two halves in bowl form, before you make the two in to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit > skin-side up in the other hand. Starting at one end, make a cut > between the skin and the fruit maybe a quarter of an inch or so in, > and follow the curve of the fruit. I am left-handed, so would be > peeling the fruit in a clockwise motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some >> and continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and >> making your knife do unpredictible things. I found use of a serated >> knife most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so much easier and convenient. Can someone go >>> > over that again? Cut it lengthwise; turn and cut again? Does this >>> > make sense hopefully? Thanks. >>> > >>> > ___ >>> > Cookinginthedark mailing list >>> > Cookinginthedark@acbradio.org >>> > http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cook
Re: [CnD] Cutting a cantaloupe
Hi, I want to know what vegetable peeler you are using to peel that cantaloupe?? The hide or skin of the cantaloupe or rind rather is so thick I don’t know how you would ever manage to use a vegetable peeler unless you have something that the rest of us don’t know about, or I don’t know about. Take care. Peggy Sent from my i phone☺️ > On Sep 5, 2020, at 9:53 AM, princessregal--- via Cookinginthedark > wrote: > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for cantaloupe, > I cut it in half, then cut each half in half, then cut the quarters in > half--eight pieces to start. This lets me use a small paring knife to > separate the rind from the fruit. Scoop the seeds out while you have the two > halves in bowl form, before you make the two in to quarters. To peel, hold > the knife in your dominant hand, and hold the fruit skin-side up in the other > hand. Starting at one end, make a cut between the skin and the fruit maybe a > quarter of an inch or so in, and follow the curve of the fruit. I am > left-handed, so would be peeling the fruit in a clockwise motion. Hope this > makes sense. > > More Later, > Dani > >> On 9/5/20, Jude DaShiell via Cookinginthedark >> wrote: >> If you partly cut into a mellon then roll that mellon forward some and >> continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and making >> your knife do unpredictible things. I found use of a serated knife >> most effective for cutting mellons too. >> >>> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >>> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>>> >>>> Hi Everyone: >>>> >>>> >>>> A couple of weeks ago, on a cooking in the dark show, Dale was >>>> talking about cutting melons, and also about different mixes. He >>>> briefly mentioned the melons, and then went back to the mixes. >>>> >>>> His method sounded so much easier and convenient. Can someone go >>>> over that again? Cut it lengthwise; turn and cut again? Does this >>>> make sense hopefully? Thanks. >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> -- >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Next time I get a cantaloupe, I will try the vegetable peeler, just to see. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 10:56 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On > Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On > Behalf Of Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small > paring knife to separate the rind from the fruit. Scoop the seeds out > while you have the two halves in bowl form, before you make the two in to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit > skin-side up in the other hand. Starting at one end, make a cut > between the skin and the fruit maybe a quarter of an inch or so in, > and follow the curve of the fruit. I am left-handed, so would be > peeling the fruit in a clockwise motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some >> and continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and >> making your knife do unpredictible things. I found use of a serated >> knife most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so much easier and convenient. Can someone go >>> > over that again? Cut it lengthwise; turn and cut again? Does this >>> > make sense hopefully? Thanks. >>> > >>> > ___ >>> > Cookinginthedark mailing list >>> > Cookinginthedark@acbradio.org >>> > http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listi
Re: [CnD] Cutting a cantaloupe
I think it depends on how thick the skin is. It isn't thinlike what's on an apple or pear. I know that watermelon and honeydew are thick-skinned. I suppose you could try a vegetable peeler, but I never did because my knives are closer at hand. And I think I've always seen my Mom use a knife, so I went with that tool when I moved out on my own. HTH, Dani On 9/5/20, diane.fann7--- via Cookinginthedark wrote: > Don't think that would work. A small knife, serrated is good, works best. > Sharp knives are always best. You get smoother control and less slippage. > > -Original Message- > From: Cookinginthedark On Behalf Of > princessregal--- via Cookinginthedark > Sent: Saturday, September 5, 2020 9:54 AM > To: cookinginthedark@acbradio.org > Cc: princessre...@optonline.net > Subject: Re: [CnD] Cutting a cantaloupe > > Hi: > Couldn't you use a vegetable peeler instead of the knife to peel it? > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Saturday, September 5, 2020 8:59 AM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Cutting a cantaloupe > > I haven't heard the episode you're referring to, but at least for > cantaloupe, I cut it in half, then cut each half in half, then cut the > quarters in half--eight pieces to start. This lets me use a small paring > knife to separate the rind from the fruit. Scoop the seeds out while you > have the two halves in bowl form, before you make the two in to quarters. > To > peel, hold the knife in your dominant hand, and hold the fruit skin-side up > in the other hand. Starting at one end, make a cut between the skin and the > fruit maybe a quarter of an inch or so in, and follow the curve of the > fruit. I am left-handed, so would be peeling the fruit in a clockwise > motion. Hope this makes sense. > > More Later, > Dani > > On 9/5/20, Jude DaShiell via Cookinginthedark > wrote: >> If you partly cut into a mellon then roll that mellon forward some and >> continue cutting the mellon unless it's really ripe usually holds >> together until the cut you made goes mostly around the mellon getting >> a stable cutting area that doesn't suddenly collapse on you and making >> your knife do unpredictible things. I found use of a serated knife >> most effective for cutting mellons too. >> >> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: >> >>> Date: Sat, 5 Sep 2020 08:17:37 >>> From: Lisa Belville via Cookinginthedark >>> >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: Re: [CnD] Cutting a cantaloupe >>> >>> Linda, I haven't heard the END show, but that has been my experience >>> cutting whole cantaloupes. >>> >>> >>> Cut them in half, then cut the halves in half so you wind up with >>> four separate pieces. You can even cut them into smaller pieces if >>> you want before you take off the rind and scoop out the seeds. >>> >>> >>> Smaller pieces make it easier to remove the rind and seeds that way, >>> at least it is for someone with smaller hands like I have. >>> >>> >>> Lisa >>> >>> >>> >>> >>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >>> > >>> > Hi Everyone: >>> > >>> > >>> > A couple of weeks ago, on a cooking in the dark show, Dale was >>> > talking about cutting melons, and also about different mixes. He >>> > briefly mentioned the melons, and then went back to the mixes. >>> > >>> > His method sounded so much easier and convenient. Can someone go >>> > over that again? Cut it lengthwise; turn and cut again? Does this >>> > make sense hopefully? Thanks. >>> > >>> > ___ >>> > Cookinginthedark mailing list >>> > Cookinginthedark@acbradio.org >>> > http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> -- >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Don't think that would work. A small knife, serrated is good, works best. Sharp knives are always best. You get smoother control and less slippage. -Original Message- From: Cookinginthedark On Behalf Of princessregal--- via Cookinginthedark Sent: Saturday, September 5, 2020 9:54 AM To: cookinginthedark@acbradio.org Cc: princessre...@optonline.net Subject: Re: [CnD] Cutting a cantaloupe Hi: Couldn't you use a vegetable peeler instead of the knife to peel it? -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 8:59 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting > a stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife > most effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with >> four separate pieces. You can even cut them into smaller pieces if >> you want before you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, >> at least it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was >> > talking about cutting melons, and also about different mixes. He >> > briefly mentioned the melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go >> > over that again? Cut it lengthwise; turn and cut again? Does this >> > make sense hopefully? Thanks. >> > >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Hi: Couldn't you use a vegetable peeler instead of the knife to peel it? -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 8:59 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Cutting a cantaloupe I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting > a stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife > most effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with >> four separate pieces. You can even cut them into smaller pieces if >> you want before you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, >> at least it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was >> > talking about cutting melons, and also about different mixes. He >> > briefly mentioned the melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go >> > over that again? Cut it lengthwise; turn and cut again? Does this >> > make sense hopefully? Thanks. >> > >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
I haven't heard the episode you're referring to, but at least for cantaloupe, I cut it in half, then cut each half in half, then cut the quarters in half--eight pieces to start. This lets me use a small paring knife to separate the rind from the fruit. Scoop the seeds out while you have the two halves in bowl form, before you make the two in to quarters. To peel, hold the knife in your dominant hand, and hold the fruit skin-side up in the other hand. Starting at one end, make a cut between the skin and the fruit maybe a quarter of an inch or so in, and follow the curve of the fruit. I am left-handed, so would be peeling the fruit in a clockwise motion. Hope this makes sense. More Later, Dani On 9/5/20, Jude DaShiell via Cookinginthedark wrote: > If you partly cut into a mellon then roll that mellon forward some and > continue cutting the mellon unless it's really ripe usually holds > together until the cut you made goes mostly around the mellon getting a > stable cutting area that doesn't suddenly collapse on you and making > your knife do unpredictible things. I found use of a serated knife most > effective for cutting mellons too. > > On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > >> Date: Sat, 5 Sep 2020 08:17:37 >> From: Lisa Belville via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: Re: [CnD] Cutting a cantaloupe >> >> Linda, I haven't heard the END show, but that has been my experience >> cutting >> whole cantaloupes. >> >> >> Cut them in half, then cut the halves in half so you wind up with four >> separate pieces. You can even cut them into smaller pieces if you want >> before >> you take off the rind and scoop out the seeds. >> >> >> Smaller pieces make it easier to remove the rind and seeds that way, at >> least >> it is for someone with smaller hands like I have. >> >> >> Lisa >> >> >> >> >> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: >> > >> > Hi Everyone: >> > >> > >> > A couple of weeks ago, on a cooking in the dark show, Dale was talking >> > about >> > cutting melons, and also about different mixes. He briefly mentioned the >> > melons, and then went back to the mixes. >> > >> > His method sounded so much easier and convenient. Can someone go over >> > that >> > again? Cut it lengthwise; turn and cut again? Does this make sense >> > hopefully? Thanks. >> > >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > -- > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
If you partly cut into a mellon then roll that mellon forward some and continue cutting the mellon unless it's really ripe usually holds together until the cut you made goes mostly around the mellon getting a stable cutting area that doesn't suddenly collapse on you and making your knife do unpredictible things. I found use of a serated knife most effective for cutting mellons too. On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote: > Date: Sat, 5 Sep 2020 08:17:37 > From: Lisa Belville via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Lisa Belville > Subject: Re: [CnD] Cutting a cantaloupe > > Linda, I haven't heard the END show, but that has been my experience cutting > whole cantaloupes. > > > Cut them in half, then cut the halves in half so you wind up with four > separate pieces. You can even cut them into smaller pieces if you want before > you take off the rind and scoop out the seeds. > > > Smaller pieces make it easier to remove the rind and seeds that way, at least > it is for someone with smaller hands like I have. > > > Lisa > > > > > On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: > > > > Hi Everyone: > > > > > > A couple of weeks ago, on a cooking in the dark show, Dale was talking about > > cutting melons, and also about different mixes. He briefly mentioned the > > melons, and then went back to the mixes. > > > > His method sounded so much easier and convenient. Can someone go over that > > again? Cut it lengthwise; turn and cut again? Does this make sense > > hopefully? Thanks. > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting a cantaloupe
Linda, I haven't heard the END show, but that has been my experience cutting whole cantaloupes. Cut them in half, then cut the halves in half so you wind up with four separate pieces. You can even cut them into smaller pieces if you want before you take off the rind and scoop out the seeds. Smaller pieces make it easier to remove the rind and seeds that way, at least it is for someone with smaller hands like I have. Lisa On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote: Hi Everyone: A couple of weeks ago, on a cooking in the dark show, Dale was talking about cutting melons, and also about different mixes. He briefly mentioned the melons, and then went back to the mixes. His method sounded so much easier and convenient. Can someone go over that again? Cut it lengthwise; turn and cut again? Does this make sense hopefully? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
