FoodBanter.com - View Single Post - REC

On Tue, 07 Sep 2004 16:06:17 GMT, (J.J. in WA) wrote:

>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

You don't mix the filling and then fill the wonton wrappers? That may be
part of the problem.

>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?

You might want to try an artist's paint brush.

>BTW, Carol's recipe here sounds yummy... :-)

Trust me. I know you'll love it! The shrimp have much more flavor than
the usual crab (or imitation crab). In addition, the food speaks to me
(no, I'm not schizophrenic) and tells me what it needs. I believe that the
turning point on the Shrimp Rangoon was the addition of Worcestershire
sauce and Tabasco sauce. Non-traditional ingredients, but Rangoon isn't
traditional Chinese food, anyway.

Carol