[Sca-cooks] Mooneschadowe Guardian German Feast

[Olwen the Odd]

> > 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

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