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Cutting through "bark"?

9 years ago

last modified: 9 years ago

First off, thank-you Dcarch for showing off your 36 hr. beef. I was intrigued, got a small piece of chuck, and found instructions from Kenji L-A. -- including how to ersatz barbecue it in the oven following the long cook. It developed a beautiful bark! And is delicious. The college girl couldn't stop picking at it.

Only thing is it's impossible to cut. My slicing knife practically bounced off of it. I didn't try my sharpest cake knife, which does cut cardboard, but no other knife I own is sharp enough to get through that bark.

Suggestions?

Featured Answer

colleenoz

9 years ago

Have you tried a serrated knife?

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Comments (7)

plllog
Original Author
9 years ago
My daily bread knife has the wrong kind of teeth, and I didn't want to use the cake knife on meat, so no. My mind was going in the same direction. Oh! I just remembered a weird little saw blade knife which I bet is still in the drawer somewhere. I'll try that. :) If it works, I'll get a serrated meat knife before the big show. :)

Thanks for the encouragement!
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
I think there is only one kind of instrument that will do a good job.

Get a stainless steel japanese carpenter saw. That saw is very thin, has very fine and extremely sharp teeth. It cut on the pull stroke and gives you very good control.

like this one:

http://goodsjapan.com/ekmps/shops/goodsjapan/images/daikichi-japanese-wood-ryoba-saw-dual-edged-rip-cross-cut-21cm-steel-blade-[2]-1734-p.jpg

dcarch
plllog thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
plllog
Original Author
9 years ago
last modified: 9 years ago
LOL! The teeth don't look that different from a cake knife...

So, I mentioned it to my father and he offered his food saw. I'll try that first, since it's free. :) Thanks. :)
foodonastump
9 years ago
JC could you please link to both dc's post, and SE? TIA!
sleevendog (5a NY 6aNYC NL CA)
9 years ago
We use JapaneseWoodworking, detail saws (Dc's link is dead)

I have a few but not used for 'bark'. Or have needed to, yet. Curious why your bark is so thick/tough. Or is it the roast is so tender. Did you tie it up? That would hold it together and just slice between the ties.

I have one spare replacement blade without without a strong back that is nice and long. Would be sweet for thin slices of bread.

I just did 4 brisket, two points and two flats. Sous vide 30hrs at 150. Perfect. Our local grocery has it for 4.99lb. I 'barked' the meat side only, fat side down.
plllog
Original Author
9 years ago
last modified: 9 years ago
I was following Kenji's instructions for making it as if smoked on the barbecue. It worked! So the outer bark is dry and hard. The bark is very tasty! I could have sauced it and softened it up, or not done such a thick bark, but I was experimenting. The inner meat was beautiful. I just tore up ("pulled") the test and as is it made the most wonderful sandwich. I'm not going to go for so much crust for the company, but will have my father's food saw on hand just in case. The test piece was a slab, which is something my butcher often has in the case. For the company, it'll be full tied roasts. (Dcarch's URL works, but part of it wasn't made into the link, so you have to copy and paste it.)

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