| Project by bvdon | posted 471 days ago | 1479 views | 5 times favorited | 11 comments |  |
 |
I make a great Chicken Marsala, but the two ladies in my house complain that although the sauce tastes great, the chicken is like rubber. The problem was that I was not pounding the chicken before I sauteed it… so here is a small but thick cutting board for pounding my chicken (and other meats as the case may be).
Specs:
Cherry and Purpleheart, grain sequence matched, end grain up.
10.5×9.5, 2.5 thick.
Salad bowl finish.
When I made the last cross cut to turn the grain up there was enough bowing to break some of the glued boards. The only solution was to re-cut where the seams came apart. In doing that, my Purpleheart diamonds got a little messed up. All good—it has that homemade look ;)
| Pin It |
11 comments so far
a1Jim
home | projects | blog
87197 posts in 1747 days
#1 posted 471 days ago
This looks great ,this is one beefy board even though it’s for chicken. :))
-- W James Brokenbourgh Custom furniture maker http://artisticwoodstudio.com/
groovy_man_6
home | projects | blog
131 posts in 1170 days
#2 posted 470 days ago
I hope the “choke my chicken” napkin ring is next. hahahah.. j/k really nice job.
Philzoel
home | projects | blog
253 posts in 513 days
#3 posted 470 days ago
I am a cook too. The only way to ruin chicken is to over cook it. Pounding is not energy effiecent or necessary.
-- Phil Zoeller louisville, KY
Bertha
home | projects | blog
13111 posts in 863 days
#4 posted 470 days ago
Huge lol at the title. Really nice board that looks like it can take a pounding.
Phil, I’ve always prefered the texture of chicken that’s been pounded out. I tend to dislike the properly cooked thick portions; although proper, the texture gets to me. To each his own chicken, right?
-- My dad and I built a 65 chev pick up.I killed trannys in that thing for some reason-Hog
chrisstef
home | projects | blog
5272 posts in 1176 days
#5 posted 470 days ago
hey its your chicken and if u wanna beat by all means go right ahead. Nice project and catchy title.
-- "there aren’t many hand tools as awe-inspiring as the #8 jointer. I mean, it just reeks of cast iron heft and hubris" - Smitty
dell
home | projects | blog
22 posts in 996 days
#6 posted 470 days ago
If you soak your chicken for a couple of hours in a mixture of 1/4 cup kosher salt, 1/4 cup brown sugar to a quart of water then rinse before cooking, I guarantee you will not eat rubber chicken again. This is also good on pork. Just don’t forget to rinse! DAMHIKT
bvdon
home | projects | blog
454 posts in 1185 days
#7 posted 470 days ago
@dell – that sounds like a good idea though I don’t know that it would work in the context of Chicken Marsala.
-- http://woodwork.me
andymd
home | projects | blog
11 posts in 477 days
#8 posted 455 days ago
good thing you dont eat cat
-- Between two evils, I always pick the one I never tried before.
PurpLev
home | projects | blog
7753 posts in 1818 days
#9 posted 455 days ago
real nice. love cherry.
-- ㊍ When in doubt - There is no doubt - Go the safer route.
Philzoel
home | projects | blog
253 posts in 513 days
#10 posted 454 days ago
I make chicken with a Marsala sauce too. I do not cook chicken in sauce just pour it over at end. I grill chicken to 150 degree internal temp. It is very tender and juicy, no pounding required.
But if you are going to pound it you have a very nice board to do it on. Wonder why your board warped?
Just looked at your other projects: I like your designs new buddy!
-- Phil Zoeller louisville, KY
Dusty56
home | projects | blog
10515 posts in 1858 days
#11 posted 22 days ago
I’m sure the chicken doesn’t mind that the diamonds didn’t come out perfectly…..probably the least of its worries ! LOL
Nice board : )
-- When did quiet and quite become the same word ? I'm guessing about the same time as your and you're did.
Have your say...