I have a question about the recipe "Potato Terrine (Pave)" from The Perennial Plate. Folks, this looks so lovely. How thin do you judge "thin" to be? 1/4"? 1/8"? Or whisper thin?
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Looks like 1/8"-ish is about right
Abbie is a trusted source on General Cooking.
I set Jaws to 1/8 when slicing for stuff like this
Jaws--what a riot! Are you referring to your food processor? I always shudder a bit when I haul the mandolin out--"Le Guillotine".
A food allergy that's so much more than a food allergy.
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