It might seem odd, but to measure thickness, I use a brailled ruler or my
electric meat slicer. I measure the desired thickness by holding my finger
or thumb along the ruler, remembering that length or keeping another finger
at that point, then comparing the dough or whatever to that reference. If I
use the meat slicer, I know that the thickest slice is 1/2 inch, so I set it
to the thickest slice, then gauge that with the finger as I did with the
ruler, and go from there. It doesn't have to be exact, and this is usually
close enough. HTH.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Nancy Martin" <[email protected]>
To: <[email protected]>
Sent: Tuesday, January 31, 2012 3:00 PM
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
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