Table Talk » Quick tip: pitting cherries

OK, so this is my first ever cooking video. Not great, but I learn by doing, so I'm going to start just doing. Bear with me as I learn.

With most cherry recipes, first you have to start by pitting your cherries. Pitting cherries can be a messy job. My advice is to wear gloves and an apron. I've tried a lot of different ways to pit cherries and this method that uses a chef's knife is the easiest one that I've found, plus it doesn't require any tools.

With the side of a chef's knife, lightly press on each cherry. This splits the cherry open and then you can easily remove the pit and stem. Like this:

Posted July 9, 2009 9:18 AM in Quick Tip

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3 Comment(s)

Cindy Barnard said… (on July 10, 2009 at 07:17 AM #)

Well done my dear.
We had dinner with friends last month and cherry pie was served for dessert.
We were warned ahead of time that the cherries had not been pitted because our hostess
felt that the pie would have a richer cherry taste with the pits in tact.
Fortunately it was just 4 old friends having dinner together so we casually spit out all the pits
as we worked through our slice of pie. Interesting, huh?

Patti Anastasia said… (on July 10, 2009 at 07:42 AM #)

Cindy! I can't believe your hostess did that. I'm sure the pie was delicious, but who wants to eat pie around the pits. You're a trooper.

Steve Young said… (on July 10, 2009 at 08:38 AM #)

Patti!
Thanks for the guest column on our Hometown News site. The response has been outstanding with lots of inbound readers looking for the story and recipes.

Now on that video, I could just not help but thinking how great a audio track of a em, well... er.. "a Bronks Cheer" would sound when you did the deed. Not appetizing but not as bad as a pie with pits!

P.S. I could have called it a raspberry but that would have added to the confusion. :)