[Sca-cooks] plantain, bananas, herbals

[Johnna Holloway]

Could it be wrapped while it is still hot?
Cookies such as brandy snaps and wafers are baked flat and formed while 
warm.
Brandy snaps carry instructions to this day
that call for:
"Let cool for 30 seconds. Ease cookies off the cookie sheets with a 
spatula; then immediately roll loosely around a 6-inch tapered metal 
tube with the upper surface of each brandy snap on the outside. Cool on 
wire racks."
They harden as they cool.
The NYT recipe reads:
"Working quickly, put them one at a time in the palm of your hand and 
place a greased wooden handle over the center of the snap. Wrap the snap 
around the handle to form a cylinder. Hold in place until set, then 
slide the snap onto a rack. Repeat until all the snaps are finished. If 
the snaps become too stiff to roll, return the baking sheet briefly to 
the oven so that they can soften up." 
http://events.nytimes.com/recipes/1586/1986/12/14/Brandy-Snaps/recipe.html

Johnnae


David Friedman wrote:
> Note that lauzinaj can also mean just the crushed nuts and sugar, 
> without the wrapper, which might make more sense here.
> Speaking of which, I did some experimenting on the wrapper--cooked 
> from a batter as thin as milk, on a pan that is "greased" with 
> beeswax--a while ago. I can get something that fits the grasshopper's 
> wing description, but it's brittle, so won't wrap things. I can get 
> something flexible, but it's basically a thin crepe.
> I've been wondering if perhaps the solution is to make the brittle 
> version, damp it down to make it flexible, wrap the filling in it, 
> then let it try. But I haven't tried that yet.