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Text 29574, 84 rader
Skriven 2009-10-08 20:29:42 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Glen Jamieson
Ärende: FIREPLACE  91007
========================
Hi Glen,

I know you won't be reading this for 3 weeks but this keeps me from
having to hunt it down again when you return.


 RH> OK, we would be making probably more flour tortillas than corn ones.
 RH> From what we've seen, the corn presses are much more common than flour
 RH> ones.  Most of the presses we've seen limit the size to about a 6"
 RH> (diameter) round; we'd like to find one that made up to 10" or so.

 GJ> The shop where I bought mine had a huge range of cast iron kitchen
 GJ> utensils including presses, from tiny ones which appeared to be for
 GJ> tortillas the size of communion wafers, to giant ones that would make
 GJ> up to about 12".  Mine is the common 6" size.

I've had tortillas that started out probably a good 16-20" around.  Some
of the Mexican restaurants in AZ used them to make burros.  They were
very thin flour ones.

 GJ> I bought my cast iron "Fresa" brand press in Monterrey, and carried it
 GJ> back to Australia.  At a weight of 3 kg it became a significant part

 RH> At about 6.5 pounds, it sure would add some weight!  IIRC, you carried
 RH> it for a few weeks before returning home.  We're too far from the
 RH> pop over and get a press.  So, for now, we'll coninue to buy pre made
 RH> or Steve will roll them out.

 GJ> Yes, that press kept my luggage up to the weight limit all the way
 GJ> back home.  I still use it occasionally.

Too bad you couldn't have left it somewhere until just before leaving to
come home.


 GJ> is saucer shaped, with a flat base, so that cooked tortillas will
 GJ> easily slide out.  That took a lot of cooking to get rid of the
 GJ> protective paint.

 RH> We've got several cast iron skillets (up to a 12" size) and a round
 RH> cast iron griddle that could be used for cooking them.  A special
 RH> unitasker pan would take up space we don't have.

 GJ> I later found that an electric frypan, with the thermostat tweaked to
 GJ> make it achieve a higher temperature than its designed range, worked
 GJ> very well - for a while, until it failed.  (G)

You probably burned out the thermostat.  A basic cast iron pan on a
stove works best.


 RH> Best fresh made but not always possible.  When we lived in
AZ, there RH> was a little place in town that made them.  Don't know how
many RH> "gringos" other than us that bought from them but they did do a
decent RH> business.

 GJ> Commercial tortillas are sold in the supermarkets here, but there is a
 GJ> shop which specialises in Mexican chilies and other ingredients.  I
 GJ> think they sell the different kinds of tortillas.  Usually I make my
 GJ> own.

Try the commercial ones from that shop; you may want to save yourself
the time and effort used in making your own.

 RH> good substitute.

 GJ> "Corn flour" here is something entirely different.  Originally made
 GJ> from sweetcorn, now that name is sometimes given to a very fine wheat
 GJ> flour. Probably what you know as "cornstarch".  Used for thickening
 GJ> gravies and soups.

But here masa is corn flour.  Again, the confusing English language.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)