Slicing sausage at an angle – this is not just a culinary tradition, but a practical necessity.
This was reported by URA-Inform with reference to Tsn.
The technology is explained by the change in the structure of meat during heat treatment. The fibers become denser and harder, so when cut lengthwise they offer more resistance. In addition to an attractive appearance, such pieces have a completely different taste.
Experts note that cutting at an angle of 35-45 degrees improves the appearance of the product, creating a wider surface cut. This attracts the attention of buyers in the display cases and allows them to better examine the composition and quality of the product. In addition, the oblique cut visually increases the size of the slices, creating the impression that the sausage is larger than it actually is.
This method of cutting It is also economical: one or two slices at an angle are quite suitable for a sandwich, whereas with a straight cut you will need more. Some food bloggers claim that products cut at an angle have an improved taste due to the larger contact area with the receptors of the oral cavity. Thin slices allow you to prolong the pleasure and make the enjoyment of the sausage longer.
It will also be interesting to learn how to forget about dust for weeks: a penny method for reducing the amount of dust in the house has been named.
