[Sca-cooks] Feast quantities

[Siegfried Heydrich]

    I also find that if you use a thin, narrow knife (a fillet knife as
opposed to a french knife), and spray it with oil, it cuts much easier.
Having a pitcher of water to rinse the blade off with between slices helps,
too

    Sieggy

-----Original Message-----

>
>> Cutting cheese is quanitity into cubes (as opposed to slices as made by a
>> hand-held cheese slicer) is a real pain because the knives tend to stick
>> in the cheese. If you are cutting large blocks of cheese with a knife,
>> standing up gives you more leverage to cut straight down.
>
>I did it by putting the block of cheese in a meat slicer and then
>reorienting/restacking .  Two passes through the block and then cut the
>sticks by hand.
>
>Daniel Raoul