[Sca-cooks] Mooneschadowe Guardian German Feast
Olwen the Odd
olwentheodd at hotmail.com
Thu Aug 30 08:22:51 PDT 2001
> > How does a "dough knife" vary from other knives?
> >
> > --
> > THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
>Bear answers;
>A dough knife, also called a dough scrapper, is a rectangle of metal about
>5
>or 6 inches wide with one end rolled into a tube to form a grip. It is
>about
>4 inches from blade edge to handle, the blade is about as thick as a good 8
>to 10 inch chef's knife, and there is a slight bevel to the edge of the
>blade for better scraping. It is used primarily to divide dough cleanly
>and
>lift pastries which may stick to the work table.
>
>For this event, I'm doing a lot of Welser's Spanish pastries and this is
>THE
>tool for the job of cutting the pastry roll and moving the individual
>pastires to the pan. Mine disappeared years ago and I've never replaced
>it.
>Now I can use one.
I was wondering if you were origianlly meaning the pastry triangle. What
you are describing here can be gotten from Black and Decker. They call it a
"Bash and Chop". Great tool with a great name!
Olwen
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
More information about the Sca-cooks
mailing list