Thanks Norm! Yes! It is a good way to slice if one is a stickler for same size conformity like I am.NormM wrote:I have taken to slicing instead of pounding chicken breasts too. Partially freezing and using sticks as guides are good ideas. So far though I have just held it with one hand on top and used a sharp 9" Chef's knife. It just takes about two long pulls to get through and they come out pretty even. Your ways sound safer and easier though.
Even burgers and meatballs are all the same size when I press / roll them out.