[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 56 KB, 800x531, shutterstock_63470809-e1431781781872.jpg [View same] [iqdb] [saucenao] [google]
9720273 No.9720273 [Reply] [Original]

How do I slice this thing without making a huge fucking mess?

>> No.9720282

Pressurized water jet

>> No.9720284

>>9720273
With a sharp knife?
Looks really good btw. Did you buy this?

>> No.9720287

serrated bread knife.

use sawing motion.

>> No.9720292

Use a thousand times folded katana knife

>> No.9720294

laser beam

>> No.9720308

>>9720273
use a plate, sharp knife, cut sideways.
You fucking savage

>> No.9720318

>>9720273
>>9720273
>gett sharp knife
>press down without moving the knife forwards r backwards

>> No.9720324

>>9720273
unscented dental floss

>> No.9720326

>>9720273
use a thin knife like a filet knife, and clean it between slices

>> No.9720331

Baseball bat

>> No.9720470

Ask your gran to help

>> No.9720479

cheese wire

>> No.9720482

>>9720273
So no-one knows how to cut this?

I'll try reddit.

>> No.9720517

we don't really have the technology

>> No.9720609

>>9720273
shirogami #1 sashimi sharpened with 10k grit stone

>> No.9720662

I'm afraid it's impossible OP.

>> No.9720698

Bench scraper.

>> No.9720727

>>9720273
garrotte

>> No.9720773

Chill it first

>> No.9720845
File: 1.78 MB, 640x360, water jet custard slice.webm [View same] [iqdb] [saucenao] [google]
9720845

>>9720282
Well holy shit, fpbp.

>> No.9720857

>>9720845
doing that before each bite could be a bit time and resource consuming but with a clean cut like that every time I would not complain

>> No.9720939

karate chop it with your bear hands

>> No.9721070

>>9720273
Bake individual pieces.

>> No.9721085

>>9720479
>>9720727
Actually, what works really well for delicate things is monofilament (fishing line) with two wooden toggle handles, or tied across a coping saw frame. If you position the part to be cut across a 1/4" gap between two level cutting boards you can cut all the way through without losing tension on the line.

>> No.9721106

>>9721085
I've never done this, but I bet a standard serrated coping saw blade on a standard coping saw frame would work perfectly on the hard icing layer of a soft pastry. Press and saw just a little to get it started, then just press down like a cheese wire for the pastry.

>> No.9721116

>>9721085
>monofilament (fishing line) with two wooden toggle handles, or tied across a coping saw frame

So, a cheese wire?

>> No.9721119
File: 39 KB, 902x584, Coping Saw.jpg [View same] [iqdb] [saucenao] [google]
9721119

>>9721085
>>9721106

>> No.9721134

>>9721116
Yeah, but with fishing line instead of metal wire. The monofilament has an excellent non-friction property that lets it slide through things very well as it cuts. The softer the item to be cut, the better it works over metal wire. Wire wins for really firm cheeses though.

>> No.9721150

>>9721116
>>9721134
I just got up off my ass and checked. I've been using 10lb fishing line. Works amazing.

>> No.9721175

>>9721106
this would result in cream EVERYWHERE

>> No.9721184

>>9721119
I feel like cheese wire or fishing line would work better. That blade is small but if you shake your hand even a little, you're gonna fuck it up.

>> No.9721220

>>9721184
Maybe. I've never tried it. I tie fishing line where the blade goes. Just wipe the line after every cut. I bet the coping saw blade would work like a boss for regular bread though.

>> No.9721239

with ur teeth

>> No.9721244

>>9721175
It sure would

>> No.9721248

>>9720273
Portuguese pastry ftw!!!!

>> No.9721255

>>9720273
A very sharp, hot knife of course.

>>9720287
Noooooooooooo

>> No.9721257

>>9721248
>mille-feuille
>portuguese

>> No.9721319

>>9721248
It's not Portuguese.