Dear Readers: How are serrated knives different from smooth blades? Let’s take a look.
Each “tooth” of the serrated blade that comes in contact with food emits more pressure on that particular area, with a sawing motion, so the cuts are faster, but they can be more jagged.
Serrated knives work well for cutting both “tender” foods, like bread, peaches and tomatoes (items that can tear or disintegrate easily with a smooth blade), and also for heartier foods, like a roast or a watermelon rind.
Whichever blade you choose, always practice knife safety. Did you know that you’re more apt to get cut by a dull knife than a sharp knife? Putting excess pressure on the blade can cause it to slip and slice.
Dear Heloise: When I make cornbread, whether from scratch or box mix, I replace 1/4 of the milk called for with either plain yogurt or sour cream (reduced fat works fine) and bake as directed. This makes the cornbread moister, and it won’t dry out after cooling.
I read your column every day in the Sidney (Ohio) Daily News.
— Susan M., via email
We love cornbread here in Texas; I think I’ll give this a whirl!
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