where do you get this board with grooves?? I could use that.. Andy and
Shubert
-----Original Message-----
From: Pamela Fairchild via Cookinginthedark
Sent: Thursday, June 07, 2018 9:54 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Cutting Pies
How I cut a pie very much depends on who is eating it and what kind of pie
it is. If it is a pizza, and round, there is a round wooden board you can
buy that is like a cutting board. It has grooves that start at the edge and
end in the center. You begin at the edge and roll your pizza cutter up the
groove to the center, then move to the next groove and repeat the cutting
motion. This gives you one pie shaped pizza slice. If you centered your
pizza on the board, and it didn't slide as you were cutting, you have a
nice, dare I say, professional looking pizza slice. This board has enough
grooves to make eight slices. If you wish, you can also cut your pizza in
half or quarters using this board.
For pies, if a sighted person is available I let them cut it because it
always looks better than when I try.
Alternatively, when I do the job, I use a pie shape wedge shaped cutter that
is sharp enough on the sides so I can start at the edge, press the cutting
edge into the pie, lift it up, lay the back edge at the edge of the pie,
measure from my first cut, the width of the pie cutter, and then push the
opposite side of the cutter into the pie, the edge I didn't use for the
first cut. If I am lucky and have measured correctly, the two cuts will
automatically meet at the center point, so I can now lift the cutter out,
slide it under the pie between the two cuts I made, and lift my nicely
shaped piece of pie out of the pan on the server I cut it with, and place it
on a serving plate. The second and subsequent pieces are easier because you
only measure and cut one time for each. This is almost as badly described as
it is to accomplish at first. But it gets easier with practice. I suggest
practicing with something more solid, like brownies baked in a pie tin, or
meat loaf, or frozen icebox pie
s. Pumpkin and pecan pies are also good for practicing because they have a
single crust and are not messy. If you really want an adventure, find a
child and practice with mud clay or sand pies.
Method 3: Just take a table knife, guess where the pie center is, and wing
it. After the first piece it really isn't difficult. That said, a generic
pie server is really all you need because its back is shaped like the inside
of your pie plate and lifting the pie out is easy. These days I find that
some people want bigger pieces and others just want a sliver so maybe
uniform size slices are not always important. It depends on the people
eating. When young I worried about getting things right, perfect, whatever.
Now I am content just to get things done.
Pamela Fairchild
<pamelafairch...@comcast.net>
-----Original Message-----
From: Helen Whitehead via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Thursday, June 7, 2018 7:59 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead <hwhiteh...@cogeco.ca>
Subject: [CnD] Cutting Pies
Hi everyone, Does anyone have a good suggestion, or method of cutting a pie,
in to even pieces?
Maybe I should just buy a pie cutter/slicer.
Just curious as to how you blind cooks do it! Thanks for any help.
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