On Tue, 20 Apr 2010 16:20:20 -0500, Lou Decruss
> wrote:
>On Tue, 20 Apr 2010 16:27:46 -0400, Boron Elgar
> wrote:
>
>>On Tue, 20 Apr 2010 14:51:33 -0500, Lou Decruss
> wrote:
>>
>>>
>>>I guess it's the same concept as a Pullman pan. I got one at a
>>>rummage sale never used and in the box. It's Cuisinart brand. The
>>>box is almost the same size of a carton of 100mm cigarettes and makes
>>>a loaf similar to the size of townhouse crackers when sliced. It's
>>>designed for the loaf to fit in the chute of a Cuisinart FP to slice
>>>it in 50 slices for little sandwiches. It seems it will fit in my KA
>>>FP. It's supposed to make a dense loaf with little of no crust for
>>>little sandwiches. There's a cutter for stamping out toppings like
>>>salmon, cucumbers, etc. I know nothing about this but have had those
>>>little gems at weddings and stuff and always loved them.
>>>
>>>Anyone have experience with them and care to share dough recipes or
>>>toppings or any incite? I don't remember this ever being discussed
>>>here before.
>>>
>>>Here's a picture of it. The rod is to hold the hinge closed while
>>>baking.
>>>
>>>http://i44.tinypic.com/xvh37.jpg
>>>
>>>Thanks for any pointers.
>>>
>>>Lou
>>
>>
>>This is rounded (oval) on both sides, yes? It appears that way in the
>>photos.
>
>Yes it's oval.
Pan de mie sometimes has ridges inside, but is usually a larger pan.
>
>>A Pullman pan produces a square, somewhat oversize loaf,
>
>Does that get cut in smaller sized portions?
Not usually. In fact, it is generally considered a sandwich loaf with
nice, even slices.
>
>>and I get the feeling that this pan you've got (great buy!) make hors
>>d'oeuvres bread.
>
>Exactly. It makes reference to canape bases and melba toast. I don't
>know if it was a great buy. I paid 3 bucks for it. There's one on
>eBay for 6.99 with no bids. That one is round but has the same model
>number. Weird because mine is oval.
I think it is oval because the chute for some of the processors is
oval. It is really made as an add-on to the processor, I'm guessing.
>
>>You can use any bread recipe you like, but the experiments will entail
>>just how much dough to put in the pan so that it does not overflow,
>>yet fills it to make the correct shape..
>
>I figured it's gonna take some playing with. Luckily it came with the
>original paperwork and recipes for a start.
>
>>I would place a shaped "loaf" into the bottom of the pan - one that
>>you have made before and can make some judgments as to how high it
>>rises before it deflates and loses itself altogether - and allow it to
>>proof so that it is well above the top of the bottom pan, yet still
>>has oomph to rise some more and fill the top when closed. You should
>>get some oven spring that will help you fill the top.
>
>Excellent. That's the advice I was looking for!
>
>>The only other thing you can do is look around on the Cuisineart site
>>to see what you can find. I cannot find anything, myself, but maybe
>>you have more info than I do:
>>
>>http://www.cuisinart.com/recipes/breads.html
>
>I looked quickly and didn't find anything either. I couldn't even
>find the pan.
>
>>Otherwise, as I said, make whatever type of loaf you want.
>
>Thanks. Your reply was very helpful. Isn't it funny that a 3 dollar
>pan can make me happy?
>
>Lou
You are very welcome.
And I'd be happy with that pan, too. I love a good kitchen gadget
steal.
Boron