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
<cookinginthedark@acbradio.org> 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 <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Cc: Lisa Belville <lisa...@frontier.com>
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.
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