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How can I cut a Soreen malt loaf without it going into a squidge?

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DanielleX
Head Penguin
I've tried sawing it with a bread knife, slicing it with a meat knife and cutting it with scissors but nothing works. Any ideas?

D x

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Liz
Scarlet Seductress
Put it in the fridge for a while first then use a serrated knife. Don't apply too much pressure. Use a gentle sawing action.

Or buy it ready sliced. smile
Jen
Charming as fuck
The only way I can do it is to use a sharp knife, hold it vertically, and stab down. Start in the middle and work out. Takes a bit longer but retains its shape okay.
Stormdog
Gentleman Stranger
No idea, I just dropped in because I'm the curious type and I was trying to figure out what you were talking about. Bing time, apparently, because everyone uses Google...
Buz
The Linebacker
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Chain saw works for me.

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Stormdog
Gentleman Stranger
Hey, that looks pretty good - and it's even available on Amazon. A bit pricey, as most specialty/imported food items are on Amazon, but the bigger issue appears to be that they're sometimes known to ship it in a bubble envelope instead of a box. If it won't survive being cut, it will never make it through that.
Unknown User
Quote by Buz
Laser beam


I was going to say "lightsaber" but same diff, basically.



But, yeah, I had to Google Soreen Malt Loaf. That's a new one on me. Something to try next time I'm across the pond, I guess.
Unknown User
Quote by Stormdog
Hey, that looks pretty good - and it's even available on Amazon. A bit pricey, as most specialty/imported food items are on Amazon, but the bigger issue appears to be that they're sometimes known to ship it in a bubble envelope instead of a box. If it won't survive being cut, it will never make it through that.


LOL. Amazon is so good a lot of the time but sometimes ... yeah.kqSD4EdN6VpG4Wn0
DanielleX
Head Penguin
Quote by Liz
Put it in the fridge for a while first then use a serrated knife. Don't apply too much pressure. Use a gentle sawing action.

Or buy it ready sliced. smile


The fridge idea sounds like a plan!

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DanielleX
Head Penguin
Quote by Stormdog
Hey, that looks pretty good - and it's even available on Amazon. A bit pricey, as most specialty/imported food items are on Amazon, but the bigger issue appears to be that they're sometimes known to ship it in a bubble envelope instead of a box. If it won't survive being cut, it will never make it through that.


Honestly with butter it's amazing!

D x

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nicola
Matriarch
As per Liz, but I would go one further and put it in the freezer (not too long) so you can cut it exactly how thick you like it.

That's how pro chefs get their cuts of beef so thin for things like carpaccio / pho etc..
curvygalore
Bonnet Flaunter
Quote by LYFBUZ
That looks suspiciously like fruitcake disguised as bread. And do you Scots have to put alcohol in everything? You probably put Marmite on it too.


At least it doesn't contain turmeric...
deviantsusie
Dirty Stop-out
Quote by nicola
As per Liz, but I would go one further and put it in the freezer (not too long) so you can cut it exactly how thick you like it.

That's how pro chefs get their cuts of beef so thin for things like carpaccio / pho etc..


That takes a level of organisation and pre-planning that is beyond me

I'm with Jen, knife in the middle and slowly saw/cut to the edges

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GabrielSweet
Active Ink Slinger
The best answers are from Liz, Jen, and Nicola. Chill the bread, 1 hr in fridge or 15-20 min in freezer. Either of Liz or Jen's cutting methods are good, the problem is downward pressure. Light presser does not compress the bread. You should only have very sharp knives in a kitchen (believe it or not fewer accidents with pro sharpened blades than not sharpened). After cutting, let return to room temp and butter. Toasting is a great way to enjoy it, I like honey butter.
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