[Sca-cooks] Re: Sca-cooks Digest, Vol 19, Issue 40

[Radei Drchevich]

rather than the EXPENSIVE canoli tubes.  an old aluminum lawn chair cut into 
small sections is the best way to go.  and a whole lot cheaper.

>From: "Martha Oser" <osermart at msu.edu>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Re: Sca-cooks Digest, Vol 19, Issue 40
>Date: Tue, 07 Dec 2004 08:38:41 -0500
>
>Berelinde wrote:
>
><SNIP>
>>Blend flour with oil until evenly dispersed. Add hot water
>>to make a maleable, but not too sticky dough.
>>
>>Take gobs of dough and wrap them around the handle of a
>>wooden spoon. Dip in hot oil until the dough puffs and
>>starts to turn golden. The wooden spoon might not be good
>>for much after this. If you had several wooden spoons, you
>>could probably keep using them for this recipe, but they
>>would forever be greasy and/or singed.
>>
>>It's tempting to say "plunge the hot dough (while still
>>around the spoon) into honey, but I think it might just be
>>easier to slide it off the spoon when just warm and drizzle
>>generously with honey.
><SNIP>
>
>I tried this the first time I attempted this recipe - daubing the dough on 
>the wooden dowel sections I was using as forms - and it didn't work too 
>well.  The dough was lumpy and the resulting shells were, to be frank, ugly 
>as all get-out and they didn't cook evenly.  I wouldn't have wanted to eat 
>them.  I have a much better result from making the dough smooth enough to 
>roll out with a rolling pin and cutting it to form around the 
>dowels/cannoli tubes.  It still puffs up quite a bit in the frying.
>
>You are right in saying your wooden spoon won't be good for much after this 
>application.  The ends of the dowel sections I've been using are quite a 
>bit browner than they were when I started and have a definite, um, odor 
>now.  I wouldn't want to abuse my wooden spoons that way.  A 3-foot dowel 
>that you can cut down to the desired size is much, much cheaper.
>
>You are also right that it is much easier to slide the shell off the form 
>before putting it in the honey.  If you wait very briefly (1-2 minutes at 
>most) the shells come off quite easily - I think it has to do with the form 
>cooling and shrinking slightly and the shell hardening as it cools.  It's 
>much easier to wait a minute or two than to try to slide them off the form 
>immediately.  Also, if you're using sections of dowel or metal cannoli 
>tubes, keep some pliers on hand.  Regular pliers give you a good grip on 
>the wooden dowel or needlenose pliers to grab the end of the metal tubes.  
>A folded paper towel or just your kitchen towel works to protect the hand 
>that grasps the shell (gently!) to slide it off the form.
>
>-Helena
>
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