In 2015 we had what I thought then was a major dietary change because of my husband’s heart challenges. We had already decided to eat only turkey and seafood. The individual cuts of meat were getting expensive.  I thought why buy ground turkey and other turkey parts. Why not buy a whole turkey and break it down. I bought a meat cleaver, a boning knife, meat grinding attachment for my Kitchenaid, a cast iron skillet and a cast iron stove top grill. I almost broke my arm congratulating myself.  I bought an organically fed turkey and got to work. Just as I thought I had the cuts I wanted and freshly ground turkey. Then things changed…..again.  

We are no longer eating meat. What do I do with all these cooking tools?

I thought about all the fruit that could be difficult. Where would I lose the most fruit trying to slice the skin off? What would be the hardest to cut?  The pineapple.

Is cutting the outside of a pineapple a challenge for anyone else? It seems I lose so much pineapple using my chef’s knife.  I decided to put my theory to the test. I the end off the pineapple and then half with the meat cleaver. I used the boning knife to cut the pineapple around the edges to separate it from the outer skin. It went around the curves so close and so smoothly. As you can see in the last picture it cut very close losing almost no meat of the pineapple. Fast, easy and profitable. Need I say more.

This slideshow requires JavaScript.

I later tried the boning knife on a watermelon and it was butter. I lost virtually no meat of the watermelon. I am confident it will work on other melons. y next experiment is the meat cleaver versus the coconut.

What tools are in your kitchen that can be re-purpose? Share them with us.