Number 18
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I love to make bite size desserts but I always end up with rough edges that makes them ugly
I tried different knifes, nothing worked
please help
I tried different knifes, nothing worked
please help
Just make sure to use two handsSome things like lemon bars and cheesecake can be cut using a length of dental floss
Some things like lemon bars and cheesecake can be cut using a length of dental floss
For sushi, I keep a clean damp folded towel next to my board. After each clice, I wipe the knife off both sides.
That may work for your desserts too.
I have to admit, I have a hard time with pies that have a top crust, brownies, and softer desserts that have a harder top. I have several knives I use to cut, one is a serrated knife, one is more like a fillet knife, and I have a pastry knife that works pretty good on cakes.
Like everyone said, clean after every cut. Hot water dip for cold items, a little cold water for other thins, and lots of practice! LOL.
The one thing that no one has mentioned is sometimes chilling briefly can make things easier and you really need the right, sharp knife for the job.
I wouldn't worry about it too much. To my eye, slight irregularities in shape, cut edges, etc., are a sign of homemade goodies, which I'll take over store-bought perfect-looking products every time.
Hey I did mention that!! Chilling to firm it up before cutting, maybe I worded that wrong