The right slice: Top down ap­proach fails to make the cut

Windsor Star - - YOU - Post­media News

Un­less you have one pre-sliced at a bak­ery, cut­ting up a loaf of bread your­self can re­sult in un­even slices and crumbs all over the place.

An ed­i­tor at on­line food site Food52 has an an­swer for that.

Sarah Jam­pel ar­gues that the com­mon method of plac­ing a loaf of bread flat on a cut­ting board, then slic­ing from the top down, will re­sult in squashed, un­even pieces and crumbs ga­lore.

In­stead, pro­fes­sional sand­wich mak­ers and res­tau­rant work­ers pre­fer us­ing an on-the-side slic­ing method.

“The best way to get con­sis­tent slices and pre­serve the shape of the loaf, which has a ten­dency to crum­ble, is to turn the bread on its side, score it us­ing a ruler, and then slice away — clean mo­tions, just a few back-and-forth saws, and as lit­tle down­ward pres­sure as pos­si­ble,” Jam­pel says.

ISTOCKPHOTO GETTY IM­AGES/

Pro­fes­sional sand­wich mak­ers pre­fer on-the-side slic­ing.

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