ow, my fingers.

[katster]

Okay.

So I’m not bad at making pea soup. It usually tastes pretty good.

But there’s one thing I haven’t figured out, and that’s how to seperate the ham from the bone and dice it without burning my fingers.

If you’ve got any suggestions, I’d love to hear them.

Comments

[johnpalmer.livejournal.com]

Um... wait until the ham is cool? (Not that I would, either.)

[glinda-w.livejournal.com]

exactly. split pea soup is done with leftovers. *grin* (after the omelette, and the quiche, and the ham sandwiches...) (but that's just me...)

--g, who has leftover roast chicken, turned into stock and about to become curry tomorrow

[whytraven.livejournal.com]

No idea. ;-)

But where have you been? What was in Redding? (Apart from Reddingness?)

Was just thinking I hadn't heard from you in a while.

[ladycalliope.livejournal.com]

Hold the ham down with a fork.

[pernishus.livejournal.com]

Let the ham bone cool, then do it -- the soup will only improve from being allowed to cool and reheat -- and if you're a fan of removing fat from it, actually refridgerating it while you're waiting, along with the ham bone, will allow you to remove the congealed fat very easily...

[robotmadder.livejournal.com]

Veggie version would save your fingers. ;)

[spitgirl.livejournal.com]

Two words: kitchen scissors. Hold the meat down with a fork and use the kitchen scissors to snip snip snip in a bowl, and then just snip snip snip while in the bowl to dice.

[katster.livejournal.com]

Heh, I may have to figure out how to do that, because the kid sis isn't overly fond of ham. (The rest of the family likes it, so she strains out the ham bits with a fork, but if I can make her a seperate bit that doesn't have the ham, then she'd probably love me forever.)

-kat

[robotmadder.livejournal.com]

Yes, a thousand good sister points for you. ;)

[neverupdated.livejournal.com]

The ham gives the soup a nice flavor. But the vegetarian sister means I separate hers before adding the ham.

[tanesmuti.livejournal.com]

chainsaw. you know you want to. ;)

well..

[haruchai.livejournal.com]

a ferw ways I've gotten around it is by actually cutting the ham from the hock before putting them both in the soup..another way is to use utensils to manipulate the bone as you cut away the meat. Of Course, one of the easiest was just to have a bowl of cold water which was used to cool it before cutting.