Soreen cutting

[Aperitif]

When I bothered with malt loaf, I used to roll it as flat as practicable inside the wrapper, then put it in my jersey pocket. If knives get stuck when cutting these loaves, the easy answer is to rub your knife with one of Mars' finest - a Malt easer.
Cheese slices down the middle are sometimes appropriate.

 

[beastie]

I am surprised by the positive comments for banana Soreen- I was most underwhelmed. The original is the business.

 

[Baggy]

Having sliced over 40 Soreens for the Exmouth Exodus (a couple of slices went missing ) I can confirm a quick visit to the fridge, followed up with a sharp bread knife is a good method. If you start the slice with the bit of the blade near the handle and draw it steadilly down and across the loaf at an angle it doesn't squash as much.

 

[slowmotion]

You need a nokogiri, a Japanese pull saw. A really thin blade and loads of really fine teeth. Cutting on the pull stroke means a nice straight cut too.

[media]
]View: http://www.youtube.com/watch?v=FFLv4MAXeS8[/media]

 

[Fab Foodie]

I thought this was going to be about mixing in milk powder, rat poison and Vim.

Nah, we're talking pure unadalterated single Malt here ....

 

[threebikesmcginty]

Stand Soreen loaf on its end, use sharp bread knife to carefully cut in half lengthways, spread with butter or marge, re-join halves, and hey presto! a malt loaf sandwich.

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Sent from my mobile telephonic device using that Tapatalk app thingummyjig.

Spread with butter, I just put in a whole pack. Shlurp, oooo me arteries....

 

[DCLane]

They do a pack of 5 mini ones - bought them last week. Only I couldn't just have one, so it sort of defeated the point.

 

[Night Train]

You need a nokogiri, a Japanese pull saw. A really thin blade and loads of really fine teeth. Cutting on the pull stroke means a nice straight cut too.

[media]
]View: http://www.youtube.com/watch?v=FFLv4MAXeS8[/media]

I have a Hassunme saw!

How about one of these?

 

[slowmotion]

I have a Hassunme saw!

How about one of these?

With a thin kerf blade, you might be in with a chance. I'm not sure about the required hook angle though. Clamp the "workpiece" securely and take a steady cut....

 

[Night Train]

Clamp the "workpiece" securely and take a steady cut....

OK, that raises another question.
How can you clamp a Soreen securely?

 

[slowmotion]

OK, that raises another question.
How can you clamp a Soreen securely?

Hmmmmmmmm? Ergh....stuff it in the freezer for 24 hours before attacking the workpiece..?????? Oh, BTW, spray both sides of the blade with a generous mist of GT85 to prevent any build-up of residue. Job done.

 

[gary r]

bash the loaf flat with a wooden mallet,then roll with a rolling pin until 4 or 5 mm thick, cut into squares and butter

 

[Soltydog]

I'm tempted to just munch it from the packet like a giant Mars bar.

Nothing wrong with that

Or just choose a better cake. I mean, it's alright, but I've never got a knife stuck in a chocolate sponge....

But Arch has a valid point there

 

[Mr Phoebus]

Guillotine mon ami.

 

[threebikesmcginty]

I like malt loaf smothered in mayonnaise.