Fun Stuff > CHATTER
A Cooking Thread?
Barmymoo:
Sadly the only serrated knife is the bread knife, but I have found that if I make a small cut with the tip of a flat-edge knife, I can then cut smoothly without squishing the tomato (everyone else in the world probably knew this already). I've been trying to wash the knives immediately so that I can resheaf them and retain my fingers!
Lupercal:
May that's the universal way of cutting a tomato, so I wouldn't worry about it :)
Doing the Dukan diet as a "challenge". It's pretty shit, as most of the things that I can eat are bland. There are only so many slices of pre-cooked ham and tins of sardines one can eat. I did however make an awesome seafood omelette today, the base of which was some left over bruschetta my parents brought back from Sorrento. It is the tastiest thing I've had in days. Roll on Saturday when I may be able to reintroduce some amount of carbs.
And I want to make a coconut cream pie. Pics to follow.
lepetitfromage:
Mmmmmmm.....coconut cream pie is delicious.
I've always been more in favor of pies than cakes anyway- there is just something about them that is lovely and delicious and mmmmmmm....pie.
Carl-E:
--- Quote from: ev4n on 19 Sep 2013, 07:17 ---If you're cutting anything acidic, like tomatoes, serrated is better.
--- End quote ---
No, no, no, no, no. I have this same damned argument with my wife every time. A truly ripe tomato has a tougher skin then flesh, serrated tears them. You get more control with a sharp edge, and can slice them thinner as well. And if it's sharp enough, you don't need to do the piercing with the tip thing, but it works.
Yes, I keep all my kitchen knives ridiculaously sharp (except the one my wife uses - she complained about all the cuts she was getting :roll:)
GarandMarine:
I keep my knives sharp as well. My sharpest knife is a purpose made sashimi knife, but that isn't used for anything but sushi. Not that I've used it for sushi yet. It's hard to find sushi grade fish.
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