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.

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...

On Friday, March 25, 2016 at 8:44:52 AM UTC-5, John Kuthe wrote:
> 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!
>
Your life's stories merit exclamation marks! A sign of a true narcissist!
>
> John Kuthe...

--Bryan

"Gary" > wrote in message ...
> 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.

I couldn't go back and uncook the meat. They were cold cuts.

On Friday, March 25, 2016 at 4:17:04 PM UTC-5, Julie Bove wrote:
> "Gary" > wrote in message ...
> > 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.
>
> I couldn't go back and uncook the meat. They were cold cuts.

We went to a buffet at a Chinese restaurant yesterday. They had raw
shrimp (ick), raw squid (others can have my share), and raw, thinly
sliced beef. The beef was good.

--Bryan

MisterDiddyWahDiddy wrote:
>
> On Friday, March 25, 2016 at 4:17:04 PM UTC-5, Julie Bove wrote:
> > "Gary" > wrote in message ...
> > > 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.
> >
> > I couldn't go back and uncook the meat. They were cold cuts.
>
> We went to a buffet at a Chinese restaurant yesterday. They had raw
> shrimp (ick), raw squid (others can have my share), and raw, thinly
> sliced beef. The beef was good.

Raw meat of any kind is a no go for me. IMO, while you might like it
raw, you'll probably like it better at least a tiny bit cooked.

As for Julie that couldn't cut slimy coldcuts with a knife...all she
needed to do was to chill them down to a bit firm and they could cut
fine. No need to hold slimy coldcuts and use a pair of scissors.

On Sat, 26 Mar 2016 11:34:53 -0500, Gary > wrote:

>MisterDiddyWahDiddy wrote:
>>
>> On Friday, March 25, 2016 at 4:17:04 PM UTC-5, Julie Bove wrote:
>> > "Gary" > wrote in message ...
>> > > 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.
>> >
>> > I couldn't go back and uncook the meat. They were cold cuts.
>>
>> We went to a buffet at a Chinese restaurant yesterday. They had raw
>> shrimp (ick), raw squid (others can have my share), and raw, thinly
>> sliced beef. The beef was good.
>
>Raw meat of any kind is a no go for me. IMO, while you might like it
>raw, you'll probably like it better at least a tiny bit cooked.
>
>As for Julie that couldn't cut slimy coldcuts with a knife...all she
>needed to do was to chill them down to a bit firm and they could cut
>fine. No need to hold slimy coldcuts and use a pair of scissors.

I've never had trouble slicing a whole stack of coldcuts, just slip em
between two slices of bread with enough mustard to lube the knife....

"Gary" > wrote in message ...
> MisterDiddyWahDiddy wrote:
>>
>> On Friday, March 25, 2016 at 4:17:04 PM UTC-5, Julie Bove wrote:
>> > "Gary" > wrote in message
>> > ...
>> > > 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.
>> >
>> > I couldn't go back and uncook the meat. They were cold cuts.
>>
>> We went to a buffet at a Chinese restaurant yesterday. They had raw
>> shrimp (ick), raw squid (others can have my share), and raw, thinly
>> sliced beef. The beef was good.
>
> Raw meat of any kind is a no go for me. IMO, while you might like it
> raw, you'll probably like it better at least a tiny bit cooked.
>
> As for Julie that couldn't cut slimy coldcuts with a knife...all she
> needed to do was to chill them down to a bit firm and they could cut
> fine. No need to hold slimy coldcuts and use a pair of scissors.

They were chilled.

On Saturday, March 26, 2016 at 11:35:37 AM UTC-4, Gary wrote:

> As for Julie that couldn't cut slimy coldcuts with a knife...all she
> needed to do was to chill them down to a bit firm and they could cut
> fine. No need to hold slimy coldcuts and use a pair of scissors.

I would guess that along with not wanting to touch raw chicken,
she also doesn't want to touch "slimy" cold cuts, and didn't
do anything about steadying them with her non-knife hand.

Cindy Hamilton