Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Elle Bee

Elle Bee


Typo

Thanks, @Kerry Beal. I understood the first part of your answer, but the second part—about the "chablon on top gets cut when it's still damp"—has me mystified. What am I missing?

Elle Bee

Elle Bee

Thanks, @Kerry Beal. I understood the first part of your answer, but the sond part—about the "chablon on top gets cut when it's still damp"—has me mystified. What am I missing?

×
×
  • Create New...