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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?

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