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REC - Shrimp Rangoon
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J.J. in WA
Posts: n/a
Piggy-backing:
Our pal
wrote:
> Using a pastry brush, moisten edges of won ton wrapper with water.
When I make won tons (cream cheese, chopped scallions, and garlic
powder for the filling), I use dip my finger in water, rather than
use a pastry brush. This is for two reasons 1) I can feel that all
of the garlic powder is away from the edge so it seals properly
and 2) I cannot find a decent pastry brush! All of mine leave
brush strands in my food. Yuck! Where do you guys get a good
pastry brush or is this just an unavoidable thing with them?
BTW, Carol's recipe here sounds yummy... :-)
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)
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