Slicing

When shopping for bread, do you prefer it pre-sliced, sliced at the point of purchase, or uncut? Depending on the type of loaf, I usually like to slice it myself as needed. How about you?

I would like to know what's the best way to slice whole almonds? Are there any tricks? Tips?

by greygarious 11 years ago

There are a few cheaper cuts of beef that are too tough for ordinary roast beef but if sliced thinly enough, across the grain, make good sandwiches. Without a deli slicer, however, that's a tall o...

I currently just have the cheap handheld OXO slicer that I picked up at my local grocery store one day when I had a last minute hankering for au gratin potatoes. I get by with it, but it's not the ...

Hello. I am looking for 1 machine that will slice, dice and Julienne. I want it to be adjustable up to 10-12 mm. I have a Progressive Jumbo Potato Cutter. The Progressive Jumbo Potato Cutter has 2 ...

Growing up we always ate it sliced WITH the grain. If cooked to tenderness, it's not at all dry. The "strings" are not "stringy," just have a great texture and mouth feel. Anyone else have this e...

My 8" slicer just doesn't cut it - I can't reach across the whole length of the brisket. I'm looking for a 10/12" inch slicer. I usually keep my eyes open at Homegoods/TJ Maxx, etc. until I find o...

I'm looking for the best food processor or multiple food processors (or any pieces of equipment) that can help me in the kitchen prepare meals in bulk (100-500 meals/day) a couple times a week to d...

by RhonelyInsanediego 5 years ago

I am looking for a new chefs knife. Currently I have an 8" Lamson Sharp, that I like, but the camber is a little to much for my tastes. As a stop gap I purchased a new Victorinox 8" chefs knife w...

I like to make home-made bagel chips. I slice up bagels from "discount" bakery bin (VERY thinly), drizzle liberally with melted butter &/or olive oil, season and bake till crispy. My yard sale ...

Does anyone have any tips on how to make homemade philly cheese steaks. I was going to buy a 5-6 lb ribeye roast from costco and then thinly slice it. The problem is how to slice it. I have ...

https://www.yahoo.com/food/you-know-the-trick-to-evenly-chopping-an-onion-93334968351.html

Why would a recipe call for vertically sliced onions? I have several recipes that do and I can’t for the life of me understand what difference it makes. It's much easier (and more attractive) to s...

In case you ever wondered if there was a science to slicing a bagel: https://www.youtube.com/watch?v=NRvK_07KRV8 http://www.dailymail.co.uk/sciencetech/article-3189917/The-best-way-cut-bagel-rev...

With a sharp knife, I'm still cutting it waaay too thick. Is it possible with just only a knife ? Just watched a guy over at the counter do it with a deli slicer....sure wish I had one of those...

Hello, all, I have an awesome roast beef recipe and a great industrial slicer. I'm just having trouble getting those translucent, deli-thin slices I crave. I like my meat rare and cook it at 500...

I love crusty bread, but I always dread slicing it. Crumbs fly everywhere. I try to slice my bread outside, but it's been far too cold this winter for that. Does anyone have a secret to solve th...

by blue room 6 years ago

Alton Brown's recipe for Chicken Fried Steak calls for bottom round. He says to "cut the meat with the grain into 1/2 inch slices." I'm just wondering -- why cut *with* the grain ?

Hi guys! I want to make fajitas tomorrow and although they always turn out pretty good when I use the typical skirt steak, I am willing to spend the extra $$ on a more tender cut of meat. I know ...

I just always do this when slicing mushrooms, as I think I learned the cut end would always be tough. Is this standard practice or is it unnecessary? Thanks.