🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Flo Braker's Pains D’Amande

Food52_11-22-11-0922

Anyone try using an electric knife to cut the thin slices? my dough is cooling now so I have a little time before deciding the best approach

asked by rachelib almost 3 years ago
2 answers 1174 views
Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 3 years ago

We haven't tried it but we love your ingenuity -- we hope you'll try the electric knife and let us know how it turns out!

Default-small
added almost 3 years ago

I tried the electric knife - it was OK. Switched to my trusty chef's knife and preferred that - faster and easier to control the thickness of the slice. Plus the cookies are delicious!