Quote:
Originally Posted by roksmith
. . . What I've been shooting for lately is a slice that can be folded in half without breaking and just the slightest amount of elasticity as it breaks when using the pull test instead of it breaking in a clean straight line.
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That's what I look for when I'm judging and when I'm cooking too. And the slices should be cut to the thickness of a pencil.
Sounds like a good goal to me.