Exactly right.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Sandy from OK!" <[email protected]>
To: <[email protected]>; "'Rhonda Scott'"
<[email protected]>
Sent: Wednesday, February 01, 2012 12:57 AM
Subject: Re: [CnD] What's the best way to judge thickness
I have difficulty using those knives with guides; for me, that guide gets in
the way, and my slices are not even in the least! With using the ruler,
then, say, if you want one half an inch thickness, do you find the one half
inch mark, and stand it up to see how thick or high that is, and then apply
the association to say, like, cookie dough? I have always had trouble with
such concepts, too!
Sandy
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Rhonda Scott
Sent: Tuesday, January 31, 2012 5:09 PM
To: [email protected]
Subject: Re: [CnD] What's the best way to judge thickness
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
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