Hi Nancy, The way I do it is kind of weird, but kind of sort of works for me. I have one of those Braille rulers that has centimeters marked on one side, inches on the other. When a recipe says to slice something 1/2 inch thick, I feel the inch marked on my ruler and find the line that marks a half inch. Then I slice and pretty much just make my best guess.
I'm not good with the knives that have a guide either. Rhonda ----- Original Message ----- From: "Nancy Martin" <[email protected]> To: <[email protected]> Sent: Tuesday, January 31, 2012 4:00 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
