Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?
My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.
On Friday, 8 November 2019 20:32:33 UTC, Tim Lamb wrote:
You're not supposed to apply cheese directly to the Tuc biscuit. The force of doing that, as well as placing a Tuc against a flat or curved plate, will cause stresses within the biscuit structure leading to catastrophic fracture failure.
The correct technique is to:
(a) place the Tuc biscuit on a surface that will support the biscuit. A silicone baking sheet may be suitable.
(b) apply a layer of butter to the Tuc biscuit with a knife, ensuring that the film of butter always acts as a cushion between the knife and the biscuit.
(c) gently lower the cheese onto the top of the Tuc biscuit until surface tension of the butter film adheres to the cheese but the cheese does not apply force onto the Tuc biscuit.
Any Tucs that arrive already broken should be put aside and used as a crunchy toppping for macaroni cheese.
Its not just dipping though its just untidy leaving crumbs everywhere. I'm
sure when they were in square packs with corrugated sides with the biscuits
flat this never was an issue, its these almost skin tight unrecyclable
plastic wrap packs that are vulnerable, as they get fractured due to their
being nothing inside to cushion them when they get a mechanical shock.
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