Just how difficult is it to slice a Soreen malt loaf ?

bfcjg · Post by **bfcjg** » Sat Dec 09, 2017 7:06 pm

I have been eating these things for donkeys years and have yet to master it. Electric carver bludgeons it razor sharp knife just sticks to the blade and ends up as a mush, and the bread knife well it sticks to it and holds on like bogey on a nasal hair. Don't suggest the pre cut version which is dearer not as tasty (they must alter the ingredients )too uniform as sometimes you want a thin bit or a thicker bit but not the equvellent of two pre sliced ones together.

Whitgord · Post by **Whitgord** » Sat Dec 09, 2017 7:08 pm

I’m really rather worried because I actually agree with you and wish I didn’t have such an affinity with the said loaf.

john'sroseyspecs · Post by **john'sroseyspecs** » Sat Dec 09, 2017 7:08 pm

Bang it in the fridge for a bit first

FactualFrank · Post by **FactualFrank** » Sat Dec 09, 2017 7:09 pm

Ha, that's funny as I've actually thought the same thing.

Rule 1 is don't buy 'already sliced malt loaf', thinking it's a shortcut - it ain't. It's even worse than buying it 'unsliced' as it's never cut properly, so you still have to cut through it again, which seems to make it even worse.

I find a steak knife works best, but don't put much pressure on it when you cut. Let the knife do the work. Cutting down on it too much just squashes the sod.

Wile E Coyote · Post by **Wile E Coyote** » Sat Dec 09, 2017 7:13 pm

NASA OFFER A Soreen malt loaf cutting service using a laser beam. Bit expensive, but does a nice neat job.

paulus the woodgnome · Post by **paulus the woodgnome** » Sat Dec 09, 2017 7:13 pm

Cut it lengthways --> butter --> eat! UTC

bfcjg · Post by **bfcjg** » Sat Dec 09, 2017 7:17 pm

Some good tips but what is the fool proof way ? Just had a thought anyone used a cheese wire ?

dougcollins · Post by **dougcollins** » Sat Dec 09, 2017 7:18 pm

Electric knife.

Moves a lot quicker so cuts neatly.

Sorted.

Edit - ah, I see you've mentioned the electric carver OP. I think my electric knife must have more finesse.

FactualFrank · Post by **FactualFrank** » Sat Dec 09, 2017 7:19 pm

If you try and force a piece of malt loaf, it just ends up like this:

You need to let the knife do all the work with putting hardly any pressure on it.

Ooogeorgeorgeoghani · Post by **Ooogeorgeorgeoghani** » Sat Dec 09, 2017 7:20 pm

How good is it toasted though with butter dripping off it

bfcjg · Post by **bfcjg** » Sat Dec 09, 2017 7:21 pm

dougcollins wrote:Electric knife.

Moves a lot quicker so cuts neatly.

Sorted.

Tried it Doug and whether or not it's my knife I don't know but it almost guarantees a visit to urgent care in my house.

FactualFrank · Post by **FactualFrank** » Sat Dec 09, 2017 7:23 pm

Ooogeorgeorgeoghani wrote:How good is it toasted though with butter dripping off it

I prepared my nephew a few slices the other week and put some butter on. He was shocked that I'd put butter on! He tried it and didn't like it; said he only liked it without.

I'm with you - has to be with butter, and toasted is sublime - although perhaps a bit sickily if you have too much.

4:20 · Post by **4:20** » Sat Dec 09, 2017 7:28 pm

Malt loaf and salmon paste. Honestly, its amazing.

dougcollins · Post by **dougcollins** » Sat Dec 09, 2017 7:30 pm

Ha ha, like it.

My electric knife is designed for cutting bread I believe. Works a treat on the old Soreen.

FactualFrank · Post by **FactualFrank** » Sat Dec 09, 2017 7:33 pm

4:20 wrote:Malt loaf and salmon paste. Honestly, its amazing.

Salmon? Paste?

Goalposts · Post by **Goalposts** » Sat Dec 09, 2017 7:36 pm

interesting fact for you when a soreen malt loaf is first baked the internal mix is all liquid and takes 2 days to cool down and solidify

bfcjg · Post by **bfcjg** » Sat Dec 09, 2017 7:36 pm

paulus the woodgnome wrote:Cut it lengthways --> butter --> eat! UTC

So speaks Troy Deaney's fitness coach

Clevedon Claret · Post by **Clevedon Claret** » Sat Dec 09, 2017 7:37 pm

Slice it side to side, NOT top to bottom.

FactualFrank · Post by **FactualFrank** » Sat Dec 09, 2017 7:39 pm

Goalposts wrote:interesting fact for you when a soreen malt loaf is first baked the internal mix is all liquid and takes 2 days to cool down and solidify

Can you point me in the direction of a source. Just something to read.

bfcjg · Post by **bfcjg** » Sat Dec 09, 2017 7:39 pm

Clevedon Claret wrote:Slice it side to side, NOT top to bottom.

Nope just tried. Still flattened it.

Clevedon Claret · Post by **Clevedon Claret** » Sat Dec 09, 2017 7:46 pm

bfcjg wrote:Nope just tried. Still flattened it.

that's you stuffed then.

That is the best way I have managed to slice the brown sticky devil bread.

BFCmaj · Post by **BFCmaj** » Sat Dec 09, 2017 7:51 pm

Ditch the knife and just nibble bits off. Problem solved.

jdrobbo · Post by **jdrobbo** » Sat Dec 09, 2017 7:58 pm

Upside down

LARGE serrated bread knife.

bfcjg · Post by **bfcjg** » Sat Dec 09, 2017 8:08 pm

jdrobbo wrote:Upside down

LARGE serrated bread knife.

Just tried. However the blood rushed to my head and I almost passed out

ClaretEngineer · Post by **ClaretEngineer** » Sat Dec 09, 2017 8:08 pm

Half the fun is getting stressed out when trying to
cut the perfect slice. I just the whole lot so the wife doesn’t tell me off for ruining it.

The key lies in the speed at which it is cut and the fineness off the cutting blade.

I’d say a band saw would get you an accurate and clean cut.

Napoleon · Post by **Napoleon** » Sat Dec 09, 2017 8:20 pm

What about cutting with a prebuttered steak knife and using minimal downward pressure?

LoveCurryPies · Post by **LoveCurryPies** » Sat Dec 09, 2017 8:23 pm

Pop the whole thing in your mouth and don’t try talking for the next 2 hours.

Goalposts · Post by **Goalposts** » Sat Dec 09, 2017 8:24 pm

FactualFrank wrote:Can you point me in the direction of a source. Just something to read.

a friend of mine was the sales director there and i have been round the bakery, its in urmston manchester. when they box them after being made you can feel the heat coming from the boxes for the next twelve hours as it solidify s,

soreen used to be owned by warburtons

lesxdp · Post by **lesxdp** » Sat Dec 09, 2017 8:29 pm

Clevedon Claret wrote:Slice it side to side, NOT top to bottom.

This works for me. Also try it with cheese.

FactualFrank · Post by **FactualFrank** » Sat Dec 09, 2017 9:03 pm

lesxdp wrote:This works for me. Also try it with cheese.

Malt loaf... and cheese? Are you pregnant?

claretfern · Post by **claretfern** » Sat Dec 09, 2017 9:53 pm

Love it with peanut butter. Great combo.

Vintage Claret · Post by **Vintage Claret** » Sat Dec 09, 2017 9:56 pm

Run your knife under boiling water before slicing, works every time (probably)

FactualFrank · Post by **FactualFrank** » Sat Dec 09, 2017 9:56 pm

Vintage Claret wrote:Run your knife under boiling water before slicing, works every time (probably)

Well that's different

bobinho · Post by **bobinho** » Sat Dec 09, 2017 9:57 pm

I used it pretty much live off it. Loved it leathered with butter.

Then I worked in the factory it is made. That was six years ago.

Not touched it since. You enjoy it all you want.... I’d sooner eat stuff that’s not fit for human consumption. Wouldn’t touch it for free.

bobinho · Post by **bobinho** » Sat Dec 09, 2017 9:59 pm

bfcjg wrote:Just tried. However the blood rushed to my head and I almost passed out

Nearly weed at this.

Better than eating it tho...

starting_11 · Post by **starting_11** » Sat Dec 09, 2017 10:08 pm

Decent lightly oiled bread knife?

...not that I'd know cos I aint ate that **** since I was about 6. Yuck!

Just how difficult is it to slice a Soreen malt loaf ?

Just how difficult is it to slice a Soreen malt loaf ?

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