For poultry, cut out the backbone or rib cage to open up the bird. Cut off the wings and thighs where they connect to the body. These joints are small, so it’s easier to clip them with scissors instead of a knife. It’s also easier to trim bacon into pieces with scissors.
Solid herbs and spices like garlic and ginger are also very easy to cut into pieces with scissors.
The sharper blade can also be used to scrape off dark spots and other blemishes.
Scissors are also a great way to form a lattice by cutting dough into a strip and laying it over the pie. Scissors also aid in precision cutting for pasta dough, such as when forming ravioli.
This also works with other canned food, such as pineapple rings and peppers.
Scissors also allow you to cut pitas into evenly-sized wedges. Scissors can even cut pizzas and quesadillas after they’ve been cooked.
For shrimp, push the scissor blades under the shell. Cut along the vein, then peel off the shell by hand. The vein will also pop right out.
Kitchen scissors are handy for vacuum-sealed packaging that can’t be torn apart by hand.
To remove large lids, angle the scissors upwards and away from your body. Then grip the lid between the handles and twist.
After cutting meat, make sure you wash the scissors before using them on any other food.
If you can’t separate the blades, you can still wash them. Separating them only makes cleaning easier.
Some kitchen scissors are designed to be washed in the dishwasher. Check the packaging or instructions to make sure this is okay.
Even if you wash the scissors in the dishwasher, it’s a good idea to dry them by hand to avoid rusting.
