With
a very sharp serrated knife chop off just a half inch of the root end.
To minimize the problems in slicing, let the dough warm up a few minutes first and, using
a very sharp serrated knife, cut the slices in a quick, firm and straight downward motion.
And of course make sure to use
a very sharp serrated knife.
Get
a very sharp serrated knife and a cutting board.
There are many varying opinions on the best way to roast these, but I decided the one that made sense to me was to soak for 2 hours in water, drain, and score with
a very sharp serrated knife.
Not exact matches
Slice the roast with a
very sharp knife (
serrated is best here) into thick slices, removing the twine as you go.
Let the bread cool completely before slicing; to slice it easily, use a
very sharp, smooth
knife instead of a
serrated bread
knife.
I just let the roasted garlic rest for five or ten minutes, and using a
very sharp small
serrated knife, I push out each soft mushy clove onto a small flat plate, then using a rubber spatula.