Cross-Cut Scoring

Cut a shallow grid into the surface. Heat and sauce reach the middle of thick pieces.

Cross-Cut Scoring
Difficulty: 2
Heat: none

Key Points

Keep the cuts at one third of the thickness. Space them five millimetres apart. Cut at a shallow angle, not straight down.

Common Failures

Cutting too deep splits the piece during cooking. Uneven spacing makes one side curl more than the other.

Do this

Cut lines about five millimetres apart at a shallow angle. Turn the piece ninety degrees. Cut the same lines again to make a grid.

Why it works

The cuts give heat a shortcut into the middle. They also give the surface somewhere to shrink, so the piece does not curl up at random.

When to skip it

Skip it for thin slices. The cuts go all the way through and the piece falls apart in the pan.