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Old 03-22-2011, 07:21 PM   #1
C.Ann
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Question Hi all! I have a quick recipe question..

Earlier today I was copying over a recipe for "Stuffed Chocolate French Toast OOOlala" and I came across something I've never done before..

In the recipe you are instructed to "cut a pocket" in each slice of the 1 to 1 1/2 inch thick slices of French bread - which is where I am supposed to put the heaping teaspoon of filling..

I've never done anything like this before so...... Can someone explain "where" and "how" I cut this pocket where the stuffing goes?

TIA..
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Old 03-22-2011, 08:27 PM   #2
JohnsonsLoveDisney
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I would say you would just cut a little into the middle of the bread and make a little flap or pocket. Kind of like slicing a french loaf down the middle but not going all the way through.

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Old 03-22-2011, 08:54 PM   #3
C.Ann
We'll remember when...
No time for green bananas
When the going gets tough, she gets the Palmolive!!
If I knew we were going to be graded here, I might try harder
 
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Quote:
Originally Posted by JohnsonsLoveDisney View Post
I would say you would just cut a little into the middle of the bread and make a little flap or pocket. Kind of like slicing a french loaf down the middle but not going all the way through.

Clear as Mud?
That's kind of what I was thinking too.. If no one else pops in with a "tried and ture" method, I guess I'll just give that a try..

Thanks!
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----------------------------------------

"I wrote your name in the sand,
but the waves washed it away.
I wrote your name in the sky,
but the wind blew it away.
So I wrote your name in my heart,
and thatís where it will stay.."


"We won't be sad, we'll be glad
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and we'll remember when...."
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Old 03-23-2011, 05:30 AM   #4
greeneeyes
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Lay the slice of bread flat on a board and with a sharp knife slice through the side (crust), leaving a small margin on the top and bottom; cut almost through to the other side. This makes a pocket to stuff and the slice looks normal from the top. Use this same method to make pockets in meats to stuff.
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Old 03-23-2011, 05:20 PM   #5
dngnb8
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Quote:
Originally Posted by greeneeyes View Post
Lay the slice of bread flat on a board and with a sharp knife slice through the side (crust), leaving a small margin on the top and bottom; cut almost through to the other side. This makes a pocket to stuff and the slice looks normal from the top. Use this same method to make pockets in meats to stuff.
This is correct. However, make sure the slice of bread is thick enough to support the pocket. Most presliced breads arent thick enough for this.
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Old 03-23-2011, 07:50 PM   #6
C.Ann
We'll remember when...
No time for green bananas
When the going gets tough, she gets the Palmolive!!
If I knew we were going to be graded here, I might try harder
 
Join Date: May 2001
Posts: 34,887

Quote:
Originally Posted by greeneeyes View Post
Lay the slice of bread flat on a board and with a sharp knife slice through the side (crust), leaving a small margin on the top and bottom; cut almost through to the other side. This makes a pocket to stuff and the slice looks normal from the top. Use this same method to make pockets in meats to stuff.
Quote:
Originally Posted by dngnb8 View Post
This is correct. However, make sure the slice of bread is thick enough to support the pocket. Most presliced breads arent thick enough for this.
Yes, I believe I have heard of this method before - which I believe is the "proper" way to do it.. The only issue beyond that is trying not to cut a few fingers off in the process - LOL..

Thanks!
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"Maturity begins when we're content to be right about something without finding it necessary to prove that someone else is wrong.." ~ Author Unknown
----------------------------------------

"I wrote your name in the sand,
but the waves washed it away.
I wrote your name in the sky,
but the wind blew it away.
So I wrote your name in my heart,
and thatís where it will stay.."


"We won't be sad, we'll be glad
for all the life we've had
and we'll remember when...."
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Old 03-24-2011, 10:22 AM   #7
dngnb8
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Quote:
Originally Posted by C.Ann View Post
Yes, I believe I have heard of this method before - which I believe is the "proper" way to do it.. The only issue beyond that is trying not to cut a few fingers off in the process - LOL..

Thanks!
This is going to sound funny, but more knife accidents happen because of a dull blade. If your blade is sharp, there is less chance of a cutting accident.
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