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Pages: CookinButch [1]
Author Topic: CookinButch
Spiros

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2011-02-08 7-23-41-

CookinButch Maybe I should take this to the food fo but I'd like your opinion if you can give it to me? I have made this hungarian dish ed palacsinta many times, and I got a new stove/oven and can't seem to get a crepe to come out of the pan. It's a crappy electric stove/oven, it's all I can afford for now and it stinks, hate it. My crepes are either to thick or to thin and burn. I'd appreciate and pointers you could share with me. I fill my crepes with a mixture of cottage cheese, eggs, and sugar. I layer the bottom of the pan with them and spread sour cream on top, then I repeat another layer with sour cream on top and bake them. I'm frustrated with my crepes. Is it the electric stove top or am I losing my crepe touch? Any advice would be appreciated. Thank you.
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mccombie

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2011-02-10 16-03-59

dunno that I'd be much help Electric burners are teh suck for crepes, I have trouble with them too at home. My most consistent success has been to get the pan hot, then add the oil, then sacrifice crepe on it. It will be burnt and inedible. But after that, wipe out the pan, let it cool just a little bit, add fresh oil, and the next should come out fine. It's something about how slowly the electric coils heat up the pan, thus causing the batter to stick. But the initial sacrifical crepe and oil seems to season the pan and the temperature for better results afterwards. Hope this helps. And whatever the case, let me know how it goes, because I have crepe issues too! Namely with masala dosa. I just looked up palacsinta, it sounds delicious!
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  • anstett

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    2011-02-12 9-50-26-

    I need my gas stove back! I always sacrificed the first crepe, even with a gas stove, but electric, ooh it's horrible. I'll keep at it and darn it I'll over come this electric thing ed a stove/oven. Palacsinta is excellent, but in most Hungarian restaurants they fill them with jam. I only make them with the cottage cheese mixture. It may not sound so good, but the flavor is wonderful. I will try adding new oil after the initial sacrificial crepe. I swear CB, electric is killing my style. Even broiling is so much different. I'm so mad that I bought this damn stove/oven to save a hundred bucks. So not worth it. I learned my lesson, but I have to improvise, adapt, and overcome for now. Thanks for replying to my post. I'm wishing you the best on job hunting!
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  • pruneau

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    2011-02-13 3-35-26-

    Sometimes it helps to... ...have more than burner going, kept on different temps. So if you need a screaming hot (or some other temp) burner right away, there's right there waiting for you. What kind of pan do you have for the crepes?
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    cayton

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    2011-02-22 8-10-31-

    do you still have the cast iron pan? I'd be more inclined to stick with that, especially if it's well seasoned, as I imagine it would be if you've been making crepes for ages in it. Other potential details: does the oil in the pan dance or flow like it did before on gas? If not, that's another indicator of working with a different temperature. Also, any reason to believe some guilty party in your household did something to strip the seasoning? If so, well, I understand if your next worry is how to hide the body.
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    sekerak

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    2011-03-01 10-15-05

    I've had this pan.... for thirty years, and have kept it well used and seasoned. I have a feeling my exgf might have used soft scrub on it, and soaked it? Bless her heart, she finally decided to clean, but she never fessed up? And never will, for that matter.
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    Rachael

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    2011-03-27 6-19-07-

    fried chicken= rubber and no flavor. I have only seasoned my chicken with salt, pepper, and garlic powder, and it's been to die for. Now when I entertain guests, it's not feeding them fried chicken. I keep blaming the damn stove, but I think my old pan has alot to do with it?
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  • damas

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    2011-04-03 3-17-05-

    Thank you CB and MIgrl! for instigating this thread).
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    susanalice

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    2011-04-27 16-20-44

    I might just try it, now! And I have no idea how to make a sheepish "I-just-interrupted-a-thread" emoticon, but if you know of one, please insert it for me. And thanks for the cooking tips - next weekend, I may just be trying fried chicken or blintzes!
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    hanger

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    2011-06-10 11-42-38

    Auw, it's totally cool Man, how obvious it is how much I miss being in a kitchen. So I'm glad MIgirl asked too.
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    fatzinger

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    2011-06-15 11-19-46

    you're welcome Glad to be of some help. Good fried chicken and crepes are a very serious matter!
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  • battiste

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    2011-07-26 22-05-20

    Absolutely! I'm not a professional by any means, but my crepes and chicken are a mess. So grateful for any tips. I'm going to try a few different things thanks to you. Temperature, second burner going, and my old pan? Could it be my ex sabatouged me? No she's not that mean, and if she ever wanted my food again, which she loved, she'd never scrub my cast iron pan on purpose. Hell, I can't believe she cleaned the kitchen anyway? Thanks cookin!
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    keefer

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    2011-08-28 2-10-41-

    no worries I always lose that touch a bit too, from switching between gas at work and electric at home. Especially when it's literally been weeks since I'd last cooked at home. If I'm having a bad heat trusting day, I'll dip my fingers in some running water, then flick them into the hot pan. If the droplets are skittering about, the pan's ready. I've also observed (and gotten to enjoy!) hotbuttonissue kicking out lots of delicious fried chicken at her place with her cast iron pan on electric burners. She uses a deep fryer thermometer, which any decent kitchen store should have. Happy creping and frying. x-)
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    ferreri

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    2011-09-14 12-36-16

    This isn't for the healthy heart but? I fry my chicken in lard? There's no better flavor to me, but that's what my mom taught me? Yipes those old timers never worried about cholestoral. Anyway I need to head to bed. Thanks for everything CB. The best to you always!
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  • lydia

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    2011-09-24 4-57-07-

    Yes! Lard for teh wxn!!! Most of us don't lead agrarian lives anymore, but there's no harm at all in lard-fried chicken every now and then. Yum! At my last workplace, we were all about figuring out ingenious ways of getting pork and duck fat into everything.
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  • alamgir

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    2011-10-19 12-32-50

    Anyone use peanut oil? that's my favorite when frying chicken
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  • dupler

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    2011-11-16 5-24-55-

    I use peanut oil all the time Very handy for cooking Asian food. I also worked at a French bistro a little while back, and we did all of our pommes frites in peanut oil.
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  • bruegger

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    2012-01-05 3-00-26-

    damn, that would suck Well, they can be reseasoned if that's the case. A little vegetable oil in a towel to rub into the surface, then bake the pan in a low temp oven until the coating is back. At least, the start of a coating. And if in doubt, yer mom! Cooking skill is a mr of repetition, and the person who knows more about a particular dish is the who's made it perfectly the most times in their life so far. And many of those folks have never worn a toque. Like mom! Ok. Seriously, good luck. I hope you figure out what's wrong.
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    devendorf

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    2012-03-06 18-41-24

    CB, I'll do my best with your info, thanks. I have tried to re-season my old pan, it's just not the same, but I swear I'll get it right somehow. Thank you!
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    camarda

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    2012-03-31 6-35-31-

    Thank you But I seriously think I need flames to make my crepes come out nicely. I will find a way to make this stove work for me. I swear I will! Electric cools before the next crepe comes onto it and it's like starting from the firstagain. Lightbulb just went off, how about over a bonfire and fill with salmon? Not what I'm used to, but I love salmon, just a thought? Smokey salmon crepes? Hmmmmmmmmmm?
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    dempster

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    2012-07-05 9-44-56-

    salmon crepes! MMMmmmmmmmmmmmmmmm!!!!!!! I've had some in Montreal. To die for!
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