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How to cut uniform bars

post #1 of 6
Thread Starter 

I was wondering if anyone had any idea of how I could quickly cut bars of uniform dimension from a pan or sheet of prepared food.  The consistency is as a thick paste, but not completely solid, sort of like the consistency of a Clif Bar.  It has inclusions such as sunflower or pumpkin seeds.  I need the cuts to be very clean and not crumbled in any way, as well as completely uniform in size.

 

Any ideas?

post #2 of 6

I've always just used a ruler, measured it out on the top and bottom, then connected the dots with a sharp knife.

post #3 of 6
Thread Starter 

Thanks, I guess I was trying to get away from the knife.  It seems that it always adheres to the paste and pulls away chunks of the bar as I cut.  I might be stuck with that though.  Maybe refrigeration might help.
 

post #4 of 6

I never tried to do this but this comes to mind.

What if you line the pan with parchment paper, and let it overhang the sides so you can pull it out

Then pull out the baked thing and lay it on a flat cutting board. 

Then with a ?wet? or ?greased? large chef's knife (or warmed, depending on what you're cutting) just lay it on the surface and press it (so you don;t drag it through) or, perhaps, use a very sharp pizza wheel?  It seems the drag of even a very thin knife would make whatever it is crumble, but pressing should work better. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 6

You'll need a power drill, aluminum siding flashings, some twine and a ruler.

 

I actually did this once with lasagna. Make 2 frames, the same size as your cooking tray. On one, run a string down each vertical portion, and run another down each horizontal one. Form your portions as you want, but each portion will be exactly the same...if you do it symetrically.

post #6 of 6

Dip the knife in melted butter before each cut.  Hopefully nothing will stick to it.  Or cut it when the pan is still warm, less likely to crack and drag chunks.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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