For clean slices, dip your knife into hot water each
time you make a cut through the meringue topping on pies.
electric knife to slice soft cakes like angel food or jelly rolls. The
speed of the blade prevents pressing down on the cake and crushing it.
To easily serve ice cream to a crowd, pre-scoop it several hours
ahead of time onto a wax paper- or parchment-lined baking sheet that's
been pre-frozen for at least 30 minutes. Once scooped, return the
baking sheet to the freezer until ready to serve.
red and white peppermint candies in a resealable plastic freezer bag
with a meat mallet and use as a garnish on cupcakes, brownies, cakes
To make chocolate shavings for garnishing desserts,
use a vegetable peeler to slowly "peel" curls off a bar of milk
chocolate (Hershey's« chocolate bars are perfect for this).
easier to chop big blocks of chocolate with a large serrated bread
knife than with a straight-edge chef's knife. The knife's serrations
cause the chocolate to crumble into small bits.
recipes call for special liqueurs, but it can be expensive to stock
up. Instead buy small "airplane" size bottles from liquor stores.
Chocolate can scorch very quickly so it's important to stir it often
while melting. Take it off the heat or out of the microwave while
still a little lumpyŚresidual heat will melt the last bits in no time.