Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 30-01-2005, 03:03 AM
Dan Jacobson
 
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Default how to open the string of a sack of flour?

Can someone explain the trick to opening the string of a sack of
flour? The right way just takes one yank. The wrong way and you'll be
working out the tangle with a scissors for 20 minutes.

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Old 30-01-2005, 03:33 AM
Vox Humana
 
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"Dan Jacobson" wrote in message
...
Can someone explain the trick to opening the string of a sack of
flour? The right way just takes one yank. The wrong way and you'll be
working out the tangle with a scissors for 20 minutes.


I just cut the bag open.


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Old 30-01-2005, 06:07 AM
Dave Bell
 
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Dan Jacobson wrote:
Can someone explain the trick to opening the string of a sack of
flour? The right way just takes one yank. The wrong way and you'll be
working out the tangle with a scissors for 20 minutes.


Most likely, you're starting at the wrong end! (Not that it's marked or
anything...) I gently pull one loose end; if it doesn't start to
unstitch, I switch to the other end of the seam. By the way, if you
don't want to open it all the way (I wa using 25 pound sacks), you can
pull out the chain stitch as far as you want, then thread the loose end
back through the last un-pulled loop; pull tight, and cut off all but an
inch or so.

Dave
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Old 30-01-2005, 07:20 AM
Lucy
 
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Default


"Dave Bell" wrote in message
. com...
Dan Jacobson wrote:
Can someone explain the trick to opening the string of a sack of
flour? The right way just takes one yank. The wrong way and you'll be
working out the tangle with a scissors for 20 minutes.


Most likely, you're starting at the wrong end! (Not that it's marked or
anything...) I gently pull one loose end; if it doesn't start to unstitch,
I switch to the other end of the seam. By the way, if you don't want to
open it all the way (I wa using 25 pound sacks), you can pull out the
chain stitch as far as you want, then thread the loose end back through
the last un-pulled loop; pull tight, and cut off all but an inch or so.

Dave

First, you start with a magic wand...
lucy


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Old 31-01-2005, 10:57 PM
Petey the Wonder Dog
 
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Far as I can tell, someone wrote:
Can someone explain the trick to opening the string of a sack of flour?


Scissors.

Too many torn bags to count.


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