Restaurant worker Sarah Jampel slices bread on its side instead of on its bottom. The New Yorker admits that the technique requires a steady hand as loaf won't be resting on the most stable surface. Her method produces more consistent slices and prevents squashing, she says.
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#1
There's nothing the internet likes more than telling you how wrong you've been doing something. Whether it's the way you make bake potatoes, how you stir your tea or even how you use the poo emoji. Wrong. ALL WRONG.
#2
If you think you’ve mastered how to make a sandwich, think again. Chances are you’re probably cutting your bread wrong.
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#3
According to a restaurant worker, there's a much better way to slice your loaf than the standard top-down cutting method we're all used to.
#4
Sarah Jampel took to cooking website Food 52 to share her unconventional tip - and it turns everything we know on its head.
She reckons that cutting bread when it's stood flat, like us normal people do, causes all sorts of problems that can be avoided using her method.
Instead, she advises standing the loaf on its side, before cutting downwards like you normally would.
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#5
The method requires a steady hand - the one that's not wielding the knife - to hold the bread in place as the loaf is no longer resting on its flattest, and most stable, side.
It can be particularly tricky if you are cutting loaves of sourdough, or long loaves, as the sides are often narrower than the thick top and bottom.
However Sarah says cutting the bread in this way will preserve the loaf's shape and also produce more consistent slices.
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#6
To be fair, that definitely does make sense- we dread to think how many pieces of bread we've ruined by squishing them or failing to make a clean, straight cut.
Now does anyone else fancy cheese on toast for lunch or what?
