How to cut uniform bars

Discussion in 'Food & Cooking' started by dgodfrey, May 27, 2012.

  1. dgodfrey

    dgodfrey

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    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?
     
  2. twyst

    twyst

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

    dgodfrey

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    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.
     
     
  4. siduri

    siduri

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    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. 
     
  5. rbandu

    rbandu

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    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.
     
  6. koukouvagia

    koukouvagia

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    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.