|Project by hairy||posted 06-06-2010 07:57 PM||1965 views||4 times favorited||21 comments|
I love cooking as much as I enjoy eating. I made these kabob skewers yesterday, and got to try them out today. I’m not psychic, but I predict more of these in my future.
I remember seeing people in Thailand cooking chicken satay skewed on 3 sticks, and got to thinking. This is what I’ve come up with so far. I’ll keep playing around with it.
The skewers are stainless steel. I had the 2 big ones in the walnut handle, and purchased the smaller ones at Kroger’s. That’s a local grocery store chain. The big ones are much easier to work with, especially when it comes to installing them in the handles. Skinny ones flex, and could be kinked if you’re not careful.
If you try this, file the points on the skewers first. The way they make them leaves a jagged point. It’s like more people get hurt with a dull knife than a sharp one.
I used walnut and cherry, it’s what I had laying around. These will get a lot of use, so I only sanded to 150 and used mineral oil for easy maintenance.
The walnut handle is 1 & 3/4” x 8 & 1/2”, 23 ” overall, The cherry handles are 1 & 1/2” x 7 & 1/2”, 18” overall.
Again, not much imagination went into handle design, but it functions well. The cove shape makes it adjustable so any size hand can find the sweet spot that fits.
One last rambling: Squirt some vanilla extract on fresh pineapple, and shake on a mix of sugar and cinnamon when cooking. Enough said.
-- the last of Barret's Privateers...