Hi everyone, Recipes will say to roll out dough to ½ inch thick. I realize this would make a difference in cooking time, etc. Please give me your input about how to judge thickness. I also am not good at slicing things to a specified thickness. I never found those knives with a guide to be that handy. I realize a mandolin would help with slicing.
Thanks in advance, Nancy Martin Oklahoma _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
