On Friday, March 25, 2016 at 6:50:56 AM UTC-6, Gary wrote:
> Julie Bove wrote:
> >
> > I tried to use them to cut up the meat for the Easter pies. But they
> > wouldn't cut it. In the past I have used a knife to cut the meat and cheese
> > but some of the meat is greasy and it makes for a slippery mess.
>
> Even with very sharp knife, room temp meat can be too loose (and
> greasy) to cut as you want to. Best way to cut raw meat with a knife
> is to have it semi-frozen. It's very firm but still soft enough to
> slice through with no problem.
>
> I know you will discount this method but it works well for me.

Exactly! I used to do this with portions of flank steak. Freeze them then defrost in the microwave to just barely still frozen, then slice very thin across the grain. I used to do this for breakfasts when I was living in my minivan Baby down by he river over 1/2 my weeks back in the Spring of 2003! Epic Spring for me! I kayaked a LOT of whitewater that Spring! I'd put the sliced up flank steak in individual servings in small Ziploc bags, all peppered up with spices and a little Worchestershire, then refreeze for my cooler for steak and eggs breakfasts by the river! YUM!

John Kuthe...