It is laser
cut out of a sheet of stainless steel, with almost no waste.
Otherwise I wonder how much more efficient it really is than using conventional wood framing; there is a lot of complicated
cutting out of the sheet of plywood and a fair amount of waste material here.
Not exact matches
I put together a
sheet of cards that you can easily download, print,
cut out and give to people.
A laser cutter by a company called Lectra can slice through 50
sheets of fabric at once and automatically figures
out what
cutting pattern will create the smallest possible amount
of waste.
I've been making them in the form
of tiles,
cutting a rolled
out sheet of dough into squares and adorning them with summer veggies, herbs, spices, and olives.
On a lightly floured surface, roll
out each
sheet of pastry into a 12 - inch square and
cut each square into 4 (6 - inch) squares.
Cut the
sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll
out the rest
of the dough.
With a cookie cutter
cut out shapes and place them on a cookie
sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit
of dough!
Remove the top
sheet of parchment paper and use a 3 - inch cookie cutter to
cut out clean rounds from each
of the 12 pieces
of dough.
Bake for 20 minutes, take it
out of the oven and
cut in 18 pieces, do not remove from the baking
sheet.
In a prepared cookie
sheet I rolled
out the dough as thin as possible and with the help
of the cutter,
cut the rolled dough into small rectangle pieces.
Roll
out one portion
of dough on a floured surface, (if is needed add some flour to roll better)
cut into desired shapes, arrange about 1» apart on buttered nonstick baking
sheet and decorate as desired.
Using a cookie cutter,
cut out twelve circles from each
sheet of puff pastry.
Using a 2 1/2» diameter cookie cutter (or top
of a round drinking glass),
cut out cookies and place on a parchment - lined baking
sheet.
Using the cookie cutters
of your choice,
cut out cookies and place them on a baking
sheet lined with parchment paper.
1) i sandwiched the dough between 2
sheets of saran wrap, rolled it flat to about 1/2 ″ and froze it flat for ~ 1 hr 2) i
cut out my shapes and spaced them
out on my baking pan, then stuck the pan in the freezer again for ~ 1 hr.
With a fluted (or simple round) 1 - inch cookie cutter,
cut out rounds
of dough and place them on a prepared baking
sheet, about 1 - inch apart (they will not spread during baking).
When freezing, I boil first, let them dry off a bit (a wooden
cutting board keeps them from sitting in puddles
of water; don't put on a cookie rack — the thin metal
cuts through the soft dough and all your fillings slurp
out), then freeze them on baking
sheets dusted with flour.
Remove dough from the fridge and roll dough
out on a floured flat surface to 1/8 inch (2 mm)
cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie
sheet, place a heaping teaspoon
of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).
Use a smaller cookie cutter to
cut out the centers
of half
of the cookies on the baking
sheet.
Instead
of making a dough and
cutting out biscuits, you'll be scooping the batter
out onto a cookie
sheet (picture below).
Cut six triangles
out of each circle and place on the prepared baking
sheet.
Using a 3 - inch heart - shaped cookie cutter,
cut out heart - shaped pieces
of dough and put on the prepared baking
sheet.
While conceivably you could use a prepackaged folded frozen pie crust (just get four
of them and
cut them to fit the rectangular
sheet pan, and
cut out the shapes), I strongly encourage you to try the home made crust recipe I've included for this pie.
We never even took
out plates or silverware — just put the pizzas back on the baking
sheets we had used to carry the dough
out,
cut them up with a pizza cutter, and enjoyed them in front
of the fire pit with a glass
of cava.
Using cookie cutter (s)
of your choice,
cut out cookies and place 1 inch apart on an ungreased cookie
sheet.
If using a baking
sheet, let set in refrigerator overnight then
cut circles
out and store in an uncovered container in the refrigerator until day
of use.
Take your kitchen shears and
cut on either side
of the backbone, it might take some convincing on a couple spots, then once you've
cut through on both sides toss the bone into the stockpot with the neck if you got it and place the turkey right onto the baking
sheet your roasting it on breast side up so it's sort
of splayed
out.
If one
of the mixes turns
out too sticky and not firm enough, rolling it between a Teflex
sheet and a
sheet of parchment paper and drying a little in the dehydrator should ease the
cutting / shaping process.
dust a biscuit cutter with a touch
of gf flour,
cut into the dough disc, use your fingers to gently transfer the biscuit onto a baking
sheet, repeat
cutting out as many biscuits as possible.
Transfer to a parchment - lined baking
sheet (or spread
out on current baking
sheet if already using), laying on one
of cut sides.
Keeping this in mind, I will ALWAYS test bake one cookie before baking entire
sheets of the whole batch, just to get a good idea
of how long they should be in the oven and if I need to adjust the way I've
cut, rolled them
out, etc..
Firstly, I had to chill the dough in the fridge before I could roll it
out (it was way too sticky) and then after rolling
out sheets of dough, I had to put them back in the fridge to chill again before I could
cut out shapes (again, way too sticky.)
** Autumn leaf piecrust edge:
cut as many leaves as you can get
out of a
sheet of pie pastry using WILTON MINI HARVEST COOKIE CUTTERS.
Meanwhile, using cookie cutter,
cut out a circle from each tortilla, stacking 12 in each
of two folded
sheets of foil (reserve remaining tortilla scraps for chilaquiles).
Crack an egg into the
cut out circle
of each pastry rectangle and place skillets onto the baking
sheet (circles
of puff pastry should still be on the tray).
Dip top side
of cut muffins in bowl / plate
of cornmeal to coat, and then transfer to a
sheet of parchment (well spread
out) for second rising, covering with greased plastic wrap.
If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift
cut -
out cookie dough from your work surface onto a baking
sheet, move baked cookies onto a cooling rack or gently flatten balls
of unbaked dough on a baking
sheet.
Gather and reroll the scraps, and
cut out as many more round
of dough as possible, as place on the prepared baking
sheet.
With a rolling pin, roll
out dough to 5 mm between two
sheets of baking paper and
cut into rounds, reserving some for tops
I take it
out of the oven,
cut off the stem,
cut the squash in half lengthwise, scoop
out the seeds, drizzle olive oil on the flesh, place squash on baking
sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is cooked through with some browning.
I guess you can bake a whole «
sheet»
of this mixture and then
cut them with a cookie cutter right after you take the tray
out of the oven and the big cookie is still warm.
Roll
out the
sheets of phyllo dough, and with the short end towards you,
cut the
sheets in half.
Just made these — powdered the coconut sugar in a coffee grinder and mixed everything by hand... rolled the dough
out between two
sheets of parchment paper and made wonderful
cut out cookies!
Lay
out one
sheet of phyllo dough and
cut in half widthwise.
After cooking, drain the shells (but do not rinse them) and spread them
out in a single layer on a baking
sheet,
cutting board or piece
of foil so that they don't stick together.
Using a 2 1/2 - inch round cookie cutter,
cut out rounds
of dough and place them about 1 - inch apart on the prepared baking
sheets.
To keep it simple I usually
cut the pumpkin in half, scoop it
out and roast the halves face down on a cookie
sheet in a teeny bit
of water until fork tender.
Hi Banana Bread, If I were making rolls or buns I would scrape the dough
out on a well - floured surface,
cut into the desired number
of buns with a pizza cutter or bench scraper, and then place them on a baking
sheet and dust with flour before letting them rise.
Cut out a circle in half
of the rounds with a 3/4» - diameter cookie cutter and transfer to 2 parchment - lined baking
sheets, spacing 1» apart.