Where can you buy the pizza boards?
Thanks, Becky Manners On 6/7/2018 9:54 PM, Pamela Fairchild via Cookinginthedark wrote: > How I cut a pie very much depends on who is eating it and what kind of pie it > is. If it is a pizza, and round, there is a round wooden board you can buy > that is like a cutting board. It has grooves that start at the edge and end > in the center. You begin at the edge and roll your pizza cutter up the groove > to the center, then move to the next groove and repeat the cutting motion. > This gives you one pie shaped pizza slice. If you centered your pizza on the > board, and it didn't slide as you were cutting, you have a nice, dare I say, > professional looking pizza slice. This board has enough grooves to make eight > slices. If you wish, you can also cut your pizza in half or quarters using > this board. > For pies, if a sighted person is available I let them cut it because it > always looks better than when I try. > Alternatively, when I do the job, I use a pie shape wedge shaped cutter that > is sharp enough on the sides so I can start at the edge, press the cutting > edge into the pie, lift it up, lay the back edge at the edge of the pie, > measure from my first cut, the width of the pie cutter, and then push the > opposite side of the cutter into the pie, the edge I didn't use for the first > cut. If I am lucky and have measured correctly, the two cuts will > automatically meet at the center point, so I can now lift the cutter out, > slide it under the pie between the two cuts I made, and lift my nicely shaped > piece of pie out of the pan on the server I cut it with, and place it on a > serving plate. The second and subsequent pieces are easier because you only > measure and cut one time for each. This is almost as badly described as it is > to accomplish at first. But it gets easier with practice. I suggest > practicing with something more solid, like brownies baked in a pie tin, or > meat loaf, or frozen icebox p ie > s. Pumpkin and pecan pies are also good for practicing because they have a > single crust and are not messy. If you really want an adventure, find a child > and practice with mud clay or sand pies. > Method 3: Just take a table knife, guess where the pie center is, and wing > it. After the first piece it really isn't difficult. That said, a generic pie > server is really all you need because its back is shaped like the inside of > your pie plate and lifting the pie out is easy. These days I find that some > people want bigger pieces and others just want a sliver so maybe uniform size > slices are not always important. It depends on the people eating. When young > I worried about getting things right, perfect, whatever. Now I am content > just to get things done. > > Pamela Fairchild > <pamelafairch...@comcast.net> > > -----Original Message----- > From: Helen Whitehead via Cookinginthedark <cookinginthedark@acbradio.org> > Sent: Thursday, June 7, 2018 7:59 PM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead <hwhiteh...@cogeco.ca> > Subject: [CnD] Cutting Pies > > Hi everyone, Does anyone have a good suggestion, or method of cutting a pie, > in to even pieces? > Maybe I should just buy a pie cutter/slicer. > Just curious as to how you blind cooks do it! Thanks for any help. > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
