Kitchen Shears are more than fancy scissors, they’re the most underrated tool in your culinary arsenal.
Many people think kitchen shears for only opening packaging. Sure, they’re basically fancy scissors, but here is why they’re the most underrated tool in your culinary arsenal.
They cut up raw (or cooked) bacon with ease. If you’ve ever sliced raw, slippery bacon with a knife, you know that uniform cuts are a frustrating and usually unattainable goal. Not so with kitchen shears—each snip yields straight, accurate lines of porky goodness.
They lop off unwanted bits with less mess. Do away with messing up a clean cutting board and knife and put the shears to work. Hold a bunch of green beans end-side up in one hand while snipping all the ends off with scissors in the other hand. And cut away unwanted carrot tops, fennel stalks or the prickly tips of an artichoke directly over a garbage can.
Quickly remove thyme leaves from fresh sprigs. Anyone who has picked 3 tablespoons of fresh thyme leaves will appreciate this tip: Instead of stripping the sprigs, which can be tender and break, or picking off the leaves individually, hold a sprig in one hand while snipping the leaves off using scissors in the other.
They easily snip through all breads. Use them to cut pizza into slices, quesadillas and pitas into wedges, foccaccia into squares, even stale bread into cubes for croutons. Oh, and use them to snip off crusts, too.
They cut up dried fruit. Hand-chopping dried fruit can be painstakingly slow and putting it through the food processor is a whole other world of trouble.
They toddler-ize any food.
They fix lazy chopping jobs. How about cutting meat for sir-fry?
They make chopping canned whole tomatoes a mess-free job. Point the blades directly into an opened can and snip, snip away. This will work with any canned or jarred food, like pineapple rings or roasted red peppers.
They shred leafy greens and herbs without bruising. Ingredients like scallions, chives and basil should be sliced using a sharp knife or else they can end up bruised and not sliced all the way through. Scissors will deliver clean cuts. You can also do this over the food to quickly garnish.
They prune away unsightly blemishes on vegetables. Use the sharp side of the blade to shave dark spots from heads of cauliflower or, with caution, use scissor tips to dig out “eyes” from potatoes.
Look at these uses, but there are many more:
How about cutting sections of grapes for a garnish?
Cut meat into strips for stir-fry.
Hold a bunch of green beans end-side up in one hand while snipping all the ends off with scissors in the other hand. And cut away unwanted carrot tops, fennel stalks or the prickly tips of an artichoke directly over a garbage can.