BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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Definitely not the course, they describe that one for chocolate, cheese and something else. I got one from Williams Sonoma a couple of weeks ago and didn't get around to using it until the other night with cheddar (easy peasy). I would think the fine, but I don't zest that often.
I mean, it will lie on its side if it must, Alice, it's just not designed for that. The base is much larger than the head, so it'd be all tilted, and the head is also very heavy compared to the base. It's not like it's something you can't do, it just somehow offends my aesthetic, along the same lines as having to tip the damn thing to ease it out from under my island offends my aesthetic. Not really an important factor, though.
My ice-cream maker says not to use it until it's been sitting still for like 24 hours or so, so that the motor oil is settled. That may be an issue with laying the KA on its side as well.
Oh well, all right. Jeez. Stupid temperamental kitchen appliances.
Fine was what I was thinking, Jenny. I'm tired of using the fine holes on the regular grater and ending up with wet pulpy zest.
I just looked through the online manual and it doesn't say you can't, so you may be all right, Alice. But I still don't think I would store it that way.
edit: I dearly love my microplane grater for zesting. I guess it's fine--I'm not quite sure, as it was an impulse purchase one day at Williams-Sonoma.
Does anyone know how to use an old-fashioned cast iron pizelle makers? Not the electric kind, but the kind you heat over the stove? My grandmother gave me hers but I've no idea how to make pizelles. I tried one recipe, but the batter was really thick and stuck to all the little grooves and never spread out. I had to pick all the stupid half-cooked batter out of the thing with a toothpick.
I've never used one, but I imagine it's similar to old-fashioned waffle makers or muffin molds. Heat it, brush on a thin coat of vegetable oil (make sure your brush doesn't burn) and then pour in your batter. Sounds like you need a thinner batter as well.
I have the microplane fine, ribbon fine, and zester. The Mistah went a little nuts for Christmas. Anyway, I haven't needed to zest anything yet, so I haven't actually used the specific zester one, but I think the fine one would be more than acceptable for zesting.
Any idea how hot it has to be before you pour the batter in? And is it foolish to think I can use it on a loathsome electric stove?
VW: I don't see why you couldn't use an electric stove. I did a search and here are the most helpful pages I found:
This is an interesting discussion about wafers from some sort of historical food discussion group. Several items about pizzelles and the relative stickiness of irons and various batters. A lot of interesting discussion and people reporting on their experiments that you might find useful.
This page has info on seasoning your traditional stovetop iron and some recipes and instructions.
According to this recipe, there's always some sort of experimentation involved as to getting your temperature and cooking time just right.
Good luck! I think it'd be very cool to inherit something like that.
Thanks! Geez, web research, wow. I'll post here when I try again to let you know if anything works out. Granny just moved into assisted living, so she's unloading all her belongings and she's got 91 years of collected baking equipment, and some very cool stuff...tins of all shapes, the kind of stuff you'd never buy cause you'll only use it once, but if you inherit it, it's fun to have.
Please do! I'd love to hear how they turn out. I remember seriously considering buying a pizzelle iron from Williams-Sonoma back when it was a little print catalog that you had to fill an order form for and send in with a check.