Been struggling with an oiled cheese knife to cut through nougat. It is a straight blade from Paderno. Any suggestions for a better knife or a better approach? Have been looking into an Italian made ultrasonic maual cutter. I need to have cleaner edges!
cutting nougat and torrone
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No my knife isn't nonstick and is a larger, flatter blade. I just got off the phone with a Torrone chef, and they use a serrated blade? I guess its worth a try. Also, I am waiting to hear back from Italy, there is a new manual ultrasonic hand-held cutter that sounds perfect for confectionary sticky items.
I use a regular chefs knife (actually a long bladed serrated knife simply because its longer) but I slice it as if it were a chefs knife, one downward motion. Maybe you cook yours longer, mine is as best as I can describe is rice crispyesque, chewy, yours seems more crunchy. In your case a serrated knife would be best. Or maybe you can try my method before yours fully sets. Instead of letting it set up over night I portion it a few hours after cooking.
I use a serrated knife. I works well. I also use it for soft fudge. I'm going to suggest a stamped knife. They are much thinner.
The only type of edge that works is a hollow edge. It allows air in between the knife and product. Eliminate the suction. if that's the right word? They do not have a bolster.
I think a pointed serrated doesn't work as well.
I can slice through sticky caramel with a regular Chef's knife without any problems. To do so, I use a sawing motion, never allowing the knife to stay still. No oiling or watering of the blade neccesary, no problems with this technique for the past 4 years.
If the nougat is soft and sticky, try adding a bit of cocoa butter to the mix just before you add the fruit/nuts. You can also freeze it or chill it so it will cut easier.