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Bar cookie cutting advice.

post #1 of 5
Thread Starter 

Hi! I am making a large amount of bar cookies and am looking for some advice as to what pans to use and how to most efficiently cut them. I am hoping there is a tool to cut them. Any advice would be great.

post #2 of 5

OK.  This might sound really Neanderthal ... but it works for me.  I use this method for cutting lots of things, the first was a big cheesecake.  

 

Ready ... ? 

 

 

 

Heavy dental floss tied to two(2) wooden spoons.  

post #3 of 5

Line your pan (full sheet 1 in is my go to for brownies and bars) with heavy duty foil and leave some extra on the ends for handles.

Pull the pan when done, place to cool on a good cooling rack (my faves have 2 inch clearance) for a bit to settle.

After 5-10 min use the handles to move product to another rack and allow to cool thoroughly.

I get the cleanest edges with a large pizza wheel.

 

mimi

 

OBTW after you get the product out of the pan, this is a good time (still pliable) to make cutting marks (I am pretty OCD about everything being the same size)

 

m.

post #4 of 5

I do pretty much the same thing as FlipFlopGirl, only I mark where the cuts are to go and use a big, 2-handled cheese knife sprayed with pan release to cut the bars.

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #5 of 5
Thread Starter 

Thanks so much for the advice! I will give it a try and see what works.

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