Tricks of the Trade: eat

I love tomatoes and use them in recipes as often as I can. But, in the past slicing them proved to be rather difficult for me. No matter how sharp or good my knife was my slices always turned out uneven and sloppy. Then, a few years ago I learned this great trick (from Martha I believe)...use a knife with a serrated edge! For tomatoes of the larger variety, such as beefsteak tomatoes, I use a bread knife. And for smaller tomatoes, such as grape and cherry, I use a steak knife. I get perfect slices every time!

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