Half a croissant, on a plate, with a sign in front of it saying '50c'
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Steak Cutter

Egg Cutter For Steaks
  [vote for,

A waffle type device -- insert non-tbone steak, close, open, and you get nicely cut steak cubes

To be used mostly AFTER the steak has been cooked but before serving

theircompetitor, Apr 24 2004

Apparently this has been done http://www.cabelas....s&rid=7510101020603
Except that the ones small enough to fit in your kitchen mostly involve cranking a handle. [DrCurry, Oct 04 2004]


       Could you use a potato chipper set to wide?
DrCurry, Apr 24 2004

       Or a wood chipper set to minimum? Don't know, haven't tried it :)   

       See addition to description
theircompetitor, Apr 24 2004

       I think you'd be hard pressed to force a cooked steak through a set of static blades or wires. If you're suggesting to force a multitude of wires through a steak, this would likely have to be one very stoutly engineered little device.
half, Apr 24 2004

       I think "hard pressed" is the point :)
theircompetitor, Apr 24 2004

       egg cutters are like multi-garrotte cheese wires - it should work ok as long as its not me cooking the steak.
po, Apr 24 2004

       After seeing "Fargo", I would not recommend a wood-chipper.
FarmerJohn, Apr 24 2004

       Use heated wires and you can cook as you cube, sear as you slice, maybe even braise as you bisect.
Okay, that last one was just bad.

       [DC] a cuber is not a device that cuts meat into cubes, rather, it is a tenderizer that mashes tough meat into a pulp. These mashed pieces are then woven or pressed together to form a cube steak. Why it's called a cuber, or the product a cube steak, I haven't the slightest idea.
bristolz, Apr 24 2004

       "To tenderize (meat) by breaking the fibers with superficial cuts in a pattern of squares." - or maybe they did in the beginning.
FarmerJohn, Apr 24 2004

       bris: I guess I should spend more time in the kitchen...
DrCurry, Apr 24 2004


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