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 <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. >> > >> > _______________________________________________ >> > 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
