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Cake and pie server: Cake shovel, pie cutter: To cut slices in pies or cakes, and then transfer to a plate or container This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container. Cheese cutter: Designed to cut soft, sticky cheeses (moist and oily).
An apple corer is often used when the apple needs to be kept whole, for example, when making baked apples, [2] [better source needed] or when a large number of apples need to be cored and sliced, for example, when making an apple pie or similar dessert. [3] Some apple corers consist of a handle with a circular cutting device at the end.
Divide and choose (also Cut and choose or I cut, you choose) is a procedure for fair division of a continuous resource, such as a cake, between two parties. It involves a heterogeneous good or resource ("the cake") and two partners who have different preferences over parts of the cake (both want as much of it as possible).
Slice the squash into half moons and coat into a mixture of Parmesan cheese, Italian seasoning and salt. Roast until the tops are crispy, the bottoms are caramelized and the squash melts in your ...
Various cake and pie servers. A cake and pie server, also called a cake shovel, pie knife, crépe spade, quiche trowel, pie-getter, pie lifter, pie spatula, cake knife, or cake slice is a serving utensil used in the cutting and serving of pies and cakes. Some cake and pie servers have serrated edges. Another use for the utensil can be to serve ...
Pumpkin pie, then, became a symbol for those Northern ideals. Sarah Josepha Hale, an activist and abolitionist, pushed Lincoln to begin the Thanksgiving tradition, and wrote about the holiday in ...
Apple Pie Breakfast Pastry. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong ... We love the flavors of creamy, mashed avocado spread over a slice of toasted ...
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
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