PROFESSIONAL TOUCH IN COOKING.

Taranaki Daily News, 23 May 1928, Page 7

PROFESSIONAL TOUCH IN COOKING.

There are several devices on the market just now, which are calculated to lend quite a professional air to homecooked dishes.

The new pie crimper that crimps the edge of the tart and completely seals it, trimming away at the same time all superfluous paste, gives to the dish the neat “finished” appearance that is usually achieved only by the chef The crimper is in the form 'of a roller with a handle which enables the cock to guide it round the rim of the dish. As it goes, it leaves a pretty edge of pastry with a corrugated pattern, which seals tlie border so completely that no gravy or juice, and consequently no flavour, is allowed to escape. Iced cakes can also be decorated with this crimper.

Another invention which conveys the professional touch is similarly in roller form. This is a buscuit cutter which is simply rolled along the mixture to produce a series of oval discs, cleanly cut and of [lie right size for baking. Vegetables cut and sliced by hand are generally uneven in size and thickness, and the task is an arduous one. A vegetable cutter, fitted with a series of parallel blades, does the pob in a trice and with professional exactness. Every housewife should invest in an aluminium egg-poacher, for it enables the veriest amateur to serve nicely shaped and absolutely unbroken poached eggs. There is a little compartment for each egg which is thus kept separate while being cooked; w’hen ready, a single movement of the hand enables the uaos to Iw> slipped on to the toast.