A mandolin helps lots with slicing. If you hold what you're slicing the same way and apply the same pressure, the slices will be similar.
As for rolling out dough, you can lift up and feel the edge, but that doesn't guarantee the whole dough will be the same thickness. You're supposed to roll out the dough in one direction, then turn, repeat, until you've done the whole circle. It's an art. Since I never mastered it, I discovered you can buy frozen pie dough in aluminum pans. You can cook them, then fill, or fill, then cook, depending on what the recipe calls for. Or, there are plenty of grocery stores or places like Marie Callenders, that sell whole pies, fresh or frozen. Abby -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Nancy Martin Sent: Tuesday, January 31, 2012 1:01 PM To: [email protected] Subject: [CnD] What's the best way to judge thickness 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
