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We made this at a cluster meeting a few months ago and had problems using the new saute tongs for dipping the tortillas (they kept tearing) and wound-up using our fingers. What do ya'll do for this step?
I used white corn tortillas which seemed more sturdy but the tortillas were slipping through the tongs after they were dipped. I would use my fingers at home but at a cooking show is a different story.
I feel the same way, but then again I remind the guests that it is lasagna and its not how it looks but how it tastes.
I like the comment that we are Pampered not Perfect!! Gonna steal that for tonights show
I have done this several times. Guests can't seem to get it right but if you hold the tongs vertical instead of a little sideways where the tortilla is rolled over the top it works better. Hold the tongs the same direction as the tortilla basically. Also, heard this at a meeting, "I'm Pampered, not perfect. If you want to do my job talk to me after the show!" Thought that was cute.