| J.J. in WA |
Piggy-backing:
Our pal damsel-removethis@mailblocks.com wrote:
> Using a pastry brush, moisten edges of won ton wrapper with water.
When I make won tons (cream cheese, chopped scallions, and garlic
powder for the filling), I use dip my finger in water, rather than
use a pastry brush. This is for two reasons 1) I can feel that all
of the garlic powder is away from the edge so it seals properly
and 2) I cannot find a decent pastry brush! All of mine leave
brush strands in my food. Yuck! Where do you guys get a good
pastry brush or is this just an unavoidable thing with them?
BTW, Carol's recipe here sounds yummy... :-)
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)
|
|
|
| PENMART01 |
>> Using a pastry brush, moisten edges of won ton wrapper with water.
>
>When I make won tons (cream cheese, chopped scallions, and garlic
>powder for the filling), I use dip my finger in water, rather than
>use a pastry brush. This is for two reasons 1) I can feel that all
>of the garlic powder is away from the edge so it seals properly
>and 2) I cannot find a decent pastry brush! All of mine leave
>brush strands in my food. Yuck! Where do you guys get a good
>pastry brush or is this just an unavoidable thing with them?
>
>J.J.
The new-fangled sponge tipped paint brushes work very well... the smaller ones
suitable for pastry work cost like 20-40¢ But like you, for sensitive
applications I prefer implementing my fingers... hehe
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Damsel in dis Dress |
On Tue, 07 Sep 2004 16:06:17 GMT, byakee@COLDmail.com (J.J. in WA) wrote:
>Piggy-backing:
>
>Our pal damsel-removethis@mailblocks.com wrote:
>
>> Using a pastry brush, moisten edges of won ton wrapper with water.
>
>When I make won tons (cream cheese, chopped scallions, and garlic
>powder for the filling), I use dip my finger in water, rather than
>use a pastry brush. This is for two reasons 1) I can feel that all
>of the garlic powder is away from the edge so it seals properly
You don't mix the filling and then fill the wonton wrappers? That may be
part of the problem.
>and 2) I cannot find a decent pastry brush! All of mine leave
>brush strands in my food. Yuck! Where do you guys get a good
>pastry brush or is this just an unavoidable thing with them?
You might want to try an artist's paint brush.
>BTW, Carol's recipe here sounds yummy... :-)
Trust me. I know you'll love it! The shrimp have much more flavor than
the usual crab (or imitation crab). In addition, the food speaks to me
(no, I'm not schizophrenic) and tells me what it needs. I believe that the
turning point on the Shrimp Rangoon was the addition of Worcestershire
sauce and Tabasco sauce. Non-traditional ingredients, but Rangoon isn't
traditional Chinese food, anyway.
Carol
|
|
|
| Pixmaker |
A hardware store for those 1-inch or ½-inch, white-bristled brushes
called "chip brushes" from their use by machinests to brush metal
chips away from a cutting bit. Also try the net or ebay for them.
If you buy a few dozen, they can be, maybe 20¢ each. Just throw them
away after use.
Pixmaker in FLL
==========================
It's not the heat, it's the humidity!
==========================
(..Think the humidity's bad?
You should watch us vote!)
|
|
|
|
