Page 2 of 2 FirstFirst 12
Results 11 to 19 of 19

Thread: How to cut dried tomatoes?

  1. #11
    Senior Member
    Join Date
    May 2011
    Location
    Weehawken, nj
    Posts
    198
    worst thing i've cut for dulling a knife is preserved lemon... Gritty salty and acidic...
    Music--Food .:':. Dancing--Eating

  2. #12
    I like the cryovac'd packs of sundrieds that when you open them they stay clumped together. That way I can just grab a fist sized clump and julienne the whole thing in a minute. The ones that fall apart in into individual pieces I smack with my fist to help flatten, stack them, then julienne. Never really noticed too much edge degradation just from doing sun drieds. After a 5# pack my edges feel basically the same.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #13
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Find a way to convince yourself that you can pulse them in the Robo.

  4. #14
    I normally just stack them then push them down to flatten out a bit, i will make a bunch of stacks as much as i need line them up and slice them all the way down works very well and is quite fast, i have never noticed my knife getting dull from it though.. maybe its the cutting board?? I use poly boards all the time and still haven't noticed that happening at all. Or are you using too much pressure?

  5. #15
    Senior Member
    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,214
    Quote Originally Posted by JohnnyChance View Post
    I like the cryovac'd packs of sundrieds that when you open them they stay clumped together. That way I can just grab a fist sized clump and julienne the whole thing in a minute. The ones that fall apart in into individual pieces I smack with my fist to help flatten, stack them, then julienne. Never really noticed too much edge degradation just from doing sun drieds. After a 5# pack my edges feel basically the same.
    How are you sharpening these days, Johnny?

  6. #16
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,302
    Pressure and board might be a factor, just as steel and edge. I noticed less dulling with a VG-10, but it has a less acute edge than my carbons, so I find it hard to blame the stuff's acidity. This is why I asked for you guys' experience.

  7. #17
    Senior Member TamanegiKin's Avatar
    Join Date
    Jun 2011
    Location
    En mi querida Ciudad de Los Angeles
    Posts
    471
    Meat grinder to robo-coupe to vita-prep then mashed through a chinoise.
    But seriously, I hate dried tomatoes.

  8. #18
    Quote Originally Posted by tk59 View Post
    How are you sharpening these days, Johnny?
    ChefsChoice
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #19
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    Quote Originally Posted by JohnnyChance View Post
    ChefsChoice
    LOL!!!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •