Home |
Search |
Today's Posts |
![]() |
|
Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.equipment
|
|||
|
|||
![]()
NTLA (Not Too Long Ago), I decided to make an(other) apple crisp.
Fruit was to be Fuji or Gala or a mix of those apples, with the typical streusel topping, augmented with a bit of nutmeg and cinnamon. My earlier tries resulted in rather soggy toppings, anything but "crisp". This time I followed the standard procedure, but about 5-8 minutes before the dish was done, I brushed the topping with melted butter, using a silicone brush. VOILA! Crisp as concrete! Flavor was good, crunch was definitely there, and no nuts were needed (can't eat them). It occurs to me that if there were such a device as a butter-sprayer, that is, something that could spray a mist of melted butter onto the crisp, it would be a boon to humanity. Not only that, but if it could also spray EVOO, roasting those veggies would be improved also. Since I am about as proficient in baking as I am in speaking fluent Afghan, or Urdu, or whatever it is, I throw this question out to those more knowledgable than I. Is there such a device? If not, how have you addressed this problem? TIA, Alex |
Posted to rec.food.equipment
|
|||
|
|||
![]()
Chemiker wrote:
> > NTLA (Not Too Long Ago), I decided to make an(other) apple crisp. > Fruit was to be Fuji or Gala or a mix of those apples, with the > typical streusel topping, augmented with a bit of nutmeg and cinnamon. > > My earlier tries resulted in rather soggy toppings, anything but > "crisp". This time I followed the standard procedure, but about 5-8 > minutes before the dish was done, I brushed the topping with melted > butter, using a silicone brush. VOILA! Crisp as concrete! Flavor was > good, crunch was definitely there, and no nuts were needed (can't eat > them). > > It occurs to me that if there were such a device as a butter-sprayer, > that is, something that could spray a mist of melted butter onto the > crisp, it would be a boon to humanity. Not only that, but if it could > also spray EVOO, roasting those veggies would be improved also. > > Since I am about as proficient in baking as I am in speaking fluent > Afghan, or Urdu, or whatever it is, I throw this question out to those > more knowledgable than I. > > Is there such a device? If not, how have you addressed this problem? To keep the butter melted, the sprayer contraption would have to be heated somehow, wouldn't it? Otherwise, the butter would just solidify, wouldn't it. Wouldn't using a pastry brush to lightly brush-on the melted butter do about the same thing ?? Sky -- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice!! |
Posted to rec.food.equipment
|
|||
|
|||
![]()
On Mon, 29 Mar 2010 16:17:21 -0500, Chemiker > wrote:
>....Not only that, but if it could >also spray EVOO, roasting those veggies would be improved also. Pump-up evoo sprays are widely available and very useful. I have one in my caibnet nearest the stove. -- Larry |
Posted to rec.food.equipment
|
|||
|
|||
![]()
On Mon, 29 Mar 2010 11:52:25 -0400, pltrgyst >
wrote: >On Mon, 29 Mar 2010 16:17:21 -0500, Chemiker > wrote: > >>....Not only that, but if it could >>also spray EVOO, roasting those veggies would be improved also. > >Pump-up evoo sprays are widely available and very useful. I have one in my >caibnet nearest the stove. > >-- Larry DIdn't know that. Have to get one for those veggies. Thanks for the tip. Alex |
Posted to rec.food.equipment
|
|||
|
|||
![]() "Chemiker" > wrote in message ... > NTLA (Not Too Long Ago), I decided to make an(other) apple crisp. > Fruit was to be Fuji or Gala or a mix of those apples, with the > typical streusel topping, augmented with a bit of nutmeg and cinnamon. > > My earlier tries resulted in rather soggy toppings, anything but > "crisp". This time I followed the standard procedure, but about 5-8 > minutes before the dish was done, I brushed the topping with melted > butter, using a silicone brush. VOILA! Crisp as concrete! Flavor was > good, crunch was definitely there, and no nuts were needed (can't eat > them). > > It occurs to me that if there were such a device as a butter-sprayer, > that is, something that could spray a mist of melted butter onto the > crisp, it would be a boon to humanity. Not only that, but if it could > also spray EVOO, roasting those veggies would be improved also. > > Since I am about as proficient in baking as I am in speaking fluent > Afghan, or Urdu, or whatever it is, I throw this question out to those > more knowledgable than I. > > Is there such a device? If not, how have you addressed this problem? > > TIA, Alex don't know if this is for sale, but: http://www.freepatentsonline.com/4477023.html |
Posted to rec.food.equipment
|
|||
|
|||
![]() "Chemiker" > wrote in message ... > NTLA (Not Too Long Ago), I decided to make an(other) apple crisp. > Fruit was to be Fuji or Gala or a mix of those apples, with the > typical streusel topping, augmented with a bit of nutmeg and cinnamon. > > My earlier tries resulted in rather soggy toppings, anything but > "crisp". This time I followed the standard procedure, but about 5-8 > minutes before the dish was done, I brushed the topping with melted > butter, using a silicone brush. VOILA! Crisp as concrete! Flavor was > good, crunch was definitely there, and no nuts were needed (can't eat > them). > > It occurs to me that if there were such a device as a butter-sprayer, > that is, something that could spray a mist of melted butter onto the > crisp, it would be a boon to humanity. Not only that, but if it could > also spray EVOO, roasting those veggies would be improved also. > > Since I am about as proficient in baking as I am in speaking fluent > Afghan, or Urdu, or whatever it is, I throw this question out to those > more knowledgable than I. > > Is there such a device? If not, how have you addressed this problem? I took a class where we sprayed warm (about 80 degrees) chocolate/cocoa butter using a compressed air sprayer. Should work for butter, but the set up and clean up might be a bit much for your use. |
Posted to rec.food.equipment
|
|||
|
|||
![]()
In article >,
Chemiker > wrote: > It occurs to me that if there were such a device as a butter-sprayer, > that is, something that could spray a mist of melted butter onto the > crisp, it would be a boon to humanity. Many years ago, when I worked for Famous-Barr prior to the Macy's acquisition, they got a new manager in the corporate warehouse, and he started liquidating through the stores all kinds of outdate things that had been languishing. Among them were these yellow and clear plastic bottles with a sprayer on top. The idea was to put the butter in the clear bottle, melt it, stick the sprayer assembly on top and spray butter. Remove sprayer, place storage cap on bottle and keep in fridge until needed again. The idea was that butter in the sprayer assembly would absorb heat from melted butter to free it up. Didn't work worth a ####. Had to keep bottle full of butter to radiate enough heat, and you could not put sprayer in microwave because it had metal parts that would absorb to much microwave power and melt the plastic parts. Worked on first try only, then after, nothing. Wasted about 68-70 cents on it; 49 cents for sprayer on clearance, 15 cents for one stick of butter from a 59 cent package, and 2-4 cents worth of electricity running the microwave to melt the butter. That was in 2002, and the packages of sprayers were old when they came from the warehouse. jt |
Posted to rec.food.equipment
|
|||
|
|||
![]() "Chemiker" > wrote in message ... > NTLA (Not Too Long Ago), I decided to make an(other) apple crisp. > Fruit was to be Fuji or Gala or a mix of those apples, with the > typical streusel topping, augmented with a bit of nutmeg and cinnamon. > > My earlier tries resulted in rather soggy toppings, anything but > "crisp". This time I followed the standard procedure, but about 5-8 > minutes before the dish was done, I brushed the topping with melted > butter, using a silicone brush. VOILA! Crisp as concrete! Flavor was > good, crunch was definitely there, and no nuts were needed (can't eat > them). > > It occurs to me that if there were such a device as a butter-sprayer, > that is, something that could spray a mist of melted butter onto the > crisp, it would be a boon to humanity. Not only that, but if it could > also spray EVOO, roasting those veggies would be improved also. > > Since I am about as proficient in baking as I am in speaking fluent > Afghan, or Urdu, or whatever it is, I throw this question out to those > more knowledgable than I. > > Is there such a device? If not, how have you addressed this problem? > > TIA, Alex Just worked a week at a resort. They used a food grade spray bottle, filled it up with warm clarified butter, and sprayed away. Later, when it was solid, we put the bottle in a bain marie, and it sprayed just fine. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Substituting artificial butter for real butter or shortening | General Cooking | |||
What is the product of Butter Ghee and White Butter? Friends,pls help me clarify them,thank you! | General Cooking | |||
Spraying olive oil | General Cooking | |||
And Vietnam is spraying longan with DDT-calibre "preservatives" exportedto China | Asian Cooking | |||
Another Spraying Question | Winemaking |