- Bill Smith Jan 15, 2002 09:20 AM
First time user so pardon any minor faux pas. I saw Anthony Bourdain participated in this forum, pretty cool. I have a question about julienning thinly sliced prosciutto. Does anyone know of any tricks to keep the finely julienned strips from sticking so firmly together? Thanks.
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Sorry, I don't know the answer to your prosciutto question but I hope you get one. Pat
Bill - try freezing it for a bit, and then slicing it. Works great for most meats that you need to thinly slice.