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Scoffed at a $9 cake tester for 12 seasons, then a pastry chef in Chicago pulled one out mid-service
I always used a thin knife and thought the little wire thing was for home bakers, but she showed me it comes out clean at the exact second a skewer still reads raw in the middle. Anyone else got a cheap tool they wrote off for ages before someone showed them how to actually use it?
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barbara_baker5726d ago
A knife works fine, save your money.
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