I'm seriously tomato challenged. Either I have no idea how to pick them, or I have no idea how to slice them, or the restaurant ones are some sort of mutant fake tomato. How do I get tomatoes sliced at home to be like subways?
As opposed to the goopy, watery sloppy mess the grocery store ones end up being?
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The Following User Says Thank You to Ace For This Useful Post:
i think you need to have a really sharp knife and fairly firm tomatos....i am with you though, a nicely cut tomato makes for a more enjoyable sandwhich
I host a tomato slicing course on the weekends. $200 up front and another $100 for your official Tomato Technician certificate. I already signed you up. I'm expecting payments.
The Following 3 Users Say Thank You to Yasa For This Useful Post:
if you feel like you're pressing the knife down at all, you're pressing too hard and your knife isn't sharp enough, the serrated option is really the best.
if you just puncture the tomato with the tip of your knife where you want the slice, the knife will slice through the rest pretty easily.
I do this at work ALL the time, it isn't hard. And I have always used a bread knife. If you have a proper knife that is better, ala sharp and serrated. But for a n00b try using a sharp bread knife and using a firm tomato. It isn't that difficult.
Your knife must not be sharp enough. A good sharp knife, serrated or not serrated, should cut through a tomato like butter. Like someone said, if you have to press down, your knife isn't sharp enough. The weight of the knife plus pushing forward(not down) should be enough to start the cut.
How to get restaurant quality sliced tomatoes?
