Hello: I have an aluminum scallop-shaped toasting iron by SEFAMA (made in France). Does anyone know how to use this iron. Do I heat it up and then put in the bread for toasting? Spray first with non stick spray? Any advise most appreciated. Thanks.
Hello: I have an aluminum scallop-shaped toasting iron by SEFAMA (made in France). Does anyone know how to use this iron. Do I heat it up and then put in the bread for toasting? Spray first with non stick spray? Any advise most appreciated. Thanks.
Here is a owner manual from Cuisinart, you will obtain the basics on waffle iron use.
http://www.cuisinart.com/share/man/119_man.pdf
The journey of a 1,000 miles begins with a single step.
Susann
Hi... This may be a little late, but, I have one and its used pretty much just like a pie iron is used. You usually use fillings between slices of bread and then toast, you can also bake canned biscuits in them (use the large ones) and yes you should spray with oil, but they don't need any preheating. There is a nice section on pie irons at www.boondockers-used-sports.com with recipes and a description of how to use them.
Hi... This may be a little late, but, I have one and its used pretty much just like a pie iron is used. You usually use fillings between slices of bread and then toast, you can also bake canned biscuits in them (use the large ones) and yes you should spray with oil, but they don't need any preheating. There is a nice section on pie irons at www.boondockers-used-sports.com with recipes and a description of how to use them.
http://www.sefama-vega.com/catalogue/customer/search.php?substring=SCALLOP-SHAPED+ALUMINIUM+TOASTING+IRON+
have a look at this site, ya you make what I call puggie pies, you do like they said put bread or you could use pita and fill with what ever you like we used Pie filling from the can and sealed and put right into the fire or coals when camping the Kids loved them, Susann put
up a web site about cooking and camping will post it here in a few.
Hope this helped.
Larry
Summer Cooking is were all Susann's web site and recipe are
Larry
Out-of-this-world French butter cookie. Could probably be made in your scalloped iron.
1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar
a bit of extra flour for dusting baking pan
Special equipment: A madeleine (scallop-shaped) baking pan, regular or small
Preheat oven to 350 degrees Fahrenheit.
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Can use "cooking spray with flour" to simplify this part.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes 2 -3 dozen regular madeleines.
hi eclecticsynergy,....
its really nice recipe i hope its very delicious to eat,...
thanks for the sharing here,...
Anthony
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