On 8/23/2014 5:40 PM, sf wrote:
> On Sat, 23 Aug 2014 16:25:44 -0500, Becca EmaNymton
> > wrote:
>
>> On 8/23/2014 2:37 PM, sf wrote:
>>> On Sat, 23 Aug 2014 13:22:24 -0500, Becca EmaNymton
>>> > wrote:
>>>
>>>> About 20 yrs ago, a British friend introduced me to crumpets and they
>>>> were pretty awesome. I do not have crumpet rings, but I thought about
>>>> using the 3" rings from canning jars. I can not maintain my current
>>>> weight, eating crumpets very often, which is why I have not bought the
>>>> crumpet rings.
>>>>
>>>> Tuna cans are the right size, I would use a can opener to remove the top
>>>> of the can, but they have a rounded bottom, so can openers would not
>>>> work on those. I will have to check out canned water chestnuts and
>>>> pineapple to see if those cans would work, but I have an idea that they
>>>> are the same as tinned tuna. Anybody have any ideas? I just might have
>>>> to buy those crumpet rings after all.
>>>>
>>>
>>> I adore crumpets! I bought a pair of silicone egg rings to use for
>>> making crumpets and they work as well as I imagined they would.
>>> However, I also have a 3.5 round cookie cutter (metal) that should
>>> work just as well... and it cost $1.50 at the most.
>>> http://cookiecutter.com/browseproduc....--B1727X.html
>>>
>>> I think canning jar rings would work, but 3 inches is too small. 3.5
>>> inches is optimal, IMHO.
>>
>> Thanks, I have a biscuit cutter that is 3.5 inches wide, but I only have
>> one of them and I want to cook a few at a time.
>
> You should try it with your biscuit cutter and your jar rings first.
> That way you can see what size you like. I only needed two rings.
> The batter sets up quickly and you take the ring off to turn the
> crumpet. The process turned out to be a lot faster than I'd expected.

Thanks for that suggestion.

Becca