Posts by sweetie pie

Quote:Originally Posted by panini Sweetie pie,  Can I ask, what is happening when you slice. Is it crumbly? Is it sticking?We cut quite a few cakes. We use a straight edge. But it does have a granton style. You really need that...

Quote:Originally Posted by boar_d_laze Aha!  A 12" can make things a little easier than one 10" or 10-1/2", but not by much. A round tip is less prone to get you into trouble than a pointed one, but not by...

I'm sorry if I didn't explain it correctly but I am not trying to split a cake round. I want to cut slices of a cake so they look neat.  I seem to be butchering the cakes I works so hard to make.    

I think so too. Yesterday  botched slicing a simple zucchini bread. 

WOW! Thank you for that in-depth and knowledgeable reply. I will look into the Vollrath. I didn't know they made saucepans. I have one of their sheet pans. It came warped but seemed to straighten with use.   I noticed the...

Thank you! I have the Mac Pro bread slicer. it is almost new and has a 10 inch blade. Would the one you suggest work better? Chef Marcel recommends a 12" blade.     Also, does the surface you are cutting on make a...

I've never tried her book but I did try one of her recipes which is in Dori Greenspan's Baking: From My House To Yours. Personally, I didn't like how that recipe came out. I am a big fan of Rose Levy Beranbaum and am probably spoiled...

Can some recommend a restaurant supply house and a particular brand? I was about to purchase my 1st piece of All-Clad. I have a set of Viking but I need a 3 qt saucepan.   With all the marketing praising All-Clad, I thought I...

Hi! I am reading Chef Marcel Desaulniers. He recommends a 12" serrated cake slicer. Is a slicer a knife? If so, can someone recommend a brand?    Thank you 

Thank you!! It is now going under the name August Thomsen. Is this the one to get? I called the company and they said it was their model...