Imagine you've just cut a food into small pieces (rhubarb in this case), and you need to pour them into a saucepan.
Naturally, you'll lift up your cutting board and push the contents into the pan, either by hand or with your knife.
It's classic, but it's not very pleasant if your board is heavy, and not very practical, because it's not easy not to put a little on the side.
And then you're not necessarily on a board, but maybe directly on your worktop.
It's classic, but it's not very pleasant if your board is heavy, and not very practical, because it's not easy not to put a little on the side.
And then you're not necessarily on a board, but maybe directly on your worktop.
Instead, take a horn or a pastry cutter, and use it to "scoop" what's on the board...
...and place it in the pan, in batches if necessary.
It's very simple and very effective.
It's very simple and very effective.
In short: Horns and pastry cutters are also very useful for scooping up bits and pieces from work surfaces, or the contents of a chopping board.
