Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on January 10, 2022, 12:12:25 PM
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So a an Old HS friend on Facebook as if I would be willing to take on the challenge of Mastering flour tortillas. Why not! A Smoke, Fire & Food friend in Australia, Urban Griller put up a youtube video of a recipe, this person proceed to cook his on the same tortilla press he pressed them with. Why it never dawned on me that could be done, I have no idea. So I order this thing 17 hours ago (was supposed to be here Friday), I do not have Prime and it is on my door step at when I get home from store.
So I am off make the dough again, it is about a 10 minute process in the food processor. Looking at the video yesterday, I have been cooking my tortillas way to long, we will see! Stay tuned for more photos. Spending most of my life in Central & Southern California, there is nothing better then a soft, warm chewy, fresh flour tortilla!
This is a 10 inch instead of the 8 inch. I see that the 10" tortilla's I have in the fridge are 71g,so that should help to know!
(https://i.imgur.com/T56Ea3ch.jpg)
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We had a smaller one, might have been 6", maybe 8", not sure.
Never had luck with it for flour tortillas. Think that it was mainly for corn tortillas.
Also never thought of cooking it the tortilla right in the press.
I would think the dough ball would start cooking as soon as you put it in the press and not spread out well when pressed.
Let us know how it works. Got me curious now.
One of these days, I plan to get my wife a DoughXpress Tortilla Press.
She makes the tortillas, i make the bread and pizza.
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This recipes dough is much wetter then yesterday! Will that help or hinder, no idea. Controlling heat is impossible with gas, but will see how it cooks them.
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Controlling heat is impossible with gas, but will see how it cooks them.
Really? I switched to gas in order to gain control. I can watch the flames (each burner is intentionally a little different at full throttle) and get what I want. It's much easier than the builder's range that was a flat-top electric.
I wonder if my natural gas range versus your propane makes the critical difference.
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I read that propane cooks hotter than natural gas. I hate it. Can't simmer like I did with electric
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I read that propane cooks hotter than natural gas. I hate it. Can't simmer like I did with electric
Try pulling the knob on the burner you want to simmer on. Grab a flashlight and a very thin straight blade screwdriver, with the flashlight you will see a very small brass screw, ccw rotation will minimize the flame, cw will increase it. Adjust in very small increments either way. You shoulb be able to get it just where you want it. Works on all burners also. Hope this helps, I have done many through the years.
Light all burners when you do this though so that it (stove) doesn’t see an overabundance of pressure through the regulator.
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I read that propane cooks hotter than natural gas.
True. Natural gas, methane, has one carbon atom. Propane has three.
The sequence: methane (1), ethane (2), propane (3), butane (4)... Each one burns hotter than the previous.
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I am of the impression it is impossible to simmer a dish with gas, you simply cannot simmer a dish with a constant flame. Have you ever seen chefs cooking on a flattop grill with a sauce pan? Wanna know why...
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Video to come in a bit!
(https://i.imgur.com/TVpKVoOh.jpg)
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I'm impressed!!! Looks like the press worked well.
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I am of the impression it is impossible to simmer a dish with gas, you simply cannot simmer a dish with a constant flame. Have you ever seen chefs cooking on a flattop grill with a sauce pan? Wanna know why...
We can on ours with propane. Mighty good looking tortillas Bentley!
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Is there lard in the dough? I believe the best handful that I've tasted included a small amount of lard.
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This recipe calls for 100g of lard or shorting with 450g of flour! That and the salt, which I doubled is what gives it the flavor! The baking powder is what makes it chewy! These are pretty good, I like them better then store brand! And fairly easy to make, need to make up, freeze, thaw and see how that works! Corn tomorrow!
Flour Tortillas (https://youtu.be/s1CMMyLyAaM)
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Most, not all store brand have preservative tastes.
Good video.
Have you tried using the press without heat ?
I'm interested if the heat aids in the pressing (dough spreading out) or just the larger press is doing the job.
That small press we had would not spread the dough very well.
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I did not explain it well in the video, at about the 25 second mark, that is the press with it room temperature. I then turn heat on for about 30 seconds and you can see how much more the tortilla expands on the next press. The 2nd ball is done on a slightly warm press also!
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OK, gotcha now. Didn't realize heat wasn't on for the first one.
Press looked like it did a fairly decent job spreading the dough out.
Was that about 6-7" ?
We tend to make them smaller so we can't cram as much in them. ;D
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I am of the impression it is impossible to simmer a dish with gas, you simply cannot simmer a dish with a constant flame.
Gee, I don't follow you, Bentley. If you simmer a pan of liquid with a hot electric coil that provides constant heat, you can certainly simmer it with a gas flame providing constant equal heat. I do it almost daily.
I call the tiny bubbles around the pan's perimeter a simmer. Is that what you are referring to, too?
The thing I prefer about gas is the immediate change in heat when the knob is turned, up or down.
When I tour gourmet kitchens I never see electric ranges. I don't even know if there are electric ranges made that are comparable to the gas ones from Thor, Wolf, Smeg, ILVE, Verona, Viking and a host of others that I see.
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Interesting idea heating the press. I used to have a metal press which did not work as well as wood presses for corn tortillas.
But then, you probably should not heat a wood press. I'll have to think about whether to get a bigger metal press. I think I still have my 8 inch metal one.
So far, I only make corn tortillas since they are my preference. My sister makes flour tortillas all the time using a rolling pin.
By the way, I could not find the link to your video. Is it in one of the posts? Maybe my browser is not picking it up as a link.
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I've never made tortillas but I buy them often to make quesadillas. I have two 12" round grill baskets that I use to gill them on the pit. I occasionally have a quesadilla party where i gather lots of additives and let everyone build their own. I furnish cervesa and margaritas.
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you can toss a piece of wax paper on there and presmash you burgers.
I have only ever cooked on a gas range, I have a 6 burner garland I think the burners are 15K each and I simmered my pasta sauce and my BBQ sauce all the time. It is propane.
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Interesting idea heating the press. I used to have a metal press which did not work as well as wood presses for corn tortillas.
But then, you probably should not heat a wood press. I'll have to think about whether to get a bigger metal press. I think I still have my 8 inch metal one.
So far, I only make corn tortillas since they are my preference. My sister makes flour tortillas all the time using a rolling pin.
By the way, I could not find the link to your video. Is it in one of the posts? Maybe my browser is not picking it up as a link.
It's in post 13
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Tortillas look great. LMK when you make some jalapeno and cheddar or preferably chipotle and cheddar.
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Interesting idea heating the press. I used to have a metal press which did not work as well as wood presses for corn tortillas.
But then, you probably should not heat a wood press. I'll have to think about whether to get a bigger metal press. I think I still have my 8 inch metal one.
So far, I only make corn tortillas since they are my preference. My sister makes flour tortillas all the time using a rolling pin.
By the way, I could not find the link to your video. Is it in one of the posts? Maybe my browser is not picking it up as a link.
It's in post 13
Thanks, I just saw four tortillas and did not realize it was a link.
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I watched your video. I didn't know that presses were made for cooking, but that one looks like it is.
Good tortillas.
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Every electric stove I have ever used, when set on simmer or low, the coils go off and on. That is how I simmer, I do not want a constant heat on it. I may be using the wrong terminology when I talk of a simmer, but that is why I do not like to use gas for low end cooking, I guess that is the best way to describe my beef with gas!
There are times when I don't what those little bubbles around what I am cooking, and with gas and a long simmer, I find it impossible.
I am of the impression it is impossible to simmer a dish with gas, you simply cannot simmer a dish with a constant flame.
Gee, I don't follow you, Bentley. If you simmer a pan of liquid with a hot electric coil that provides constant heat, you can certainly simmer it with a gas flame providing constant equal heat. I do it almost daily.
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Recipe called for masa and warm water. To get more flavor next time, I think I will use warm beef stock, a little lard and add a pinch of salt. I might even add a touch of baking powder to see if I can get that slight chew. I think I may have over pressed #1. I see on a store package that 3 corn tortilla's are 56g. I was not about to try a 19g tortilla. These were about 50g, would probably do 40g next time. I will make a few more and deep fry. I have never really been a warm corn tortilla guy. In Baja, I got no choice, here I think I may see about frying. This stuff is so easy to make with a tortilla press, no reason to ever have store bought again!
I will say, this would be a street taco for me. All it is missing for me is the pico de gallo, which I did not have.
(https://i.imgur.com/OdT1D8yh.jpg)
(https://i.imgur.com/bLJkXcRh.jpg)
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when you deep fry them are you looking to make chips, or hard shells.
I love hard shell tacos. I have to have one or two if we go to a Mexican restaurant or even if she wants Taco Bell. I usually get some sort of bowl thing but a couple hard shell also. Same if we stop at a Chipotle. The closest one one them to me is maybe 40 minutes, but I like their food.
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I made chips for some Guac yesterday. Next time I make them I will fry for tacos!
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I made chips for some Guac yesterday. Next time I make them I will fry for tacos!
Do you make your own Guac? I bought some avocados and made some, first time, just avocado, salt, pepper, lime juice, and a few cloves of garlic. It was good but missing something.
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I like a creamy gauc, so I add sour cream & mayo. Along with seasoning, some times diced tomatoes and bacon!
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I made chips for some Guac yesterday. Next time I make them I will fry for tacos!
Do you make your own Guac? I bought some avocados and made some, first time, just avocado, salt, pepper, lime juice, and a few cloves of garlic. It was good but missing something.
A little heat. Diced jalapenos will do the trick.
Also Cilantro, diced onion, and diced Roma tomatoes work well.
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Thanks for the suggestions. All sound good I had though about some sour cream, will probably leave out the cilantro as not a fan of it, a small amount may be okay I guess, it is kind of up there with sage in my sausage, rather have it without.
I will have to buy a few more and and a couple jalapeno and try again. I still have some in the fridge I made last weekend. I am the only one that will eat it, so having a chamber sealer I thought I would try to seal up some portions one to try to keep it, and two to se if it would turn brown on me. So far it has not.
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Thanks for the suggestions. All sound good I had though about some sour cream, will probably leave out the cilantro as not a fan of it, a small amount may be okay I guess, it is kind of up there with sage in my sausage, rather have it without.
I will have to buy a few more and and a couple jalapeno and try again. I still have some in the fridge I made last weekend. I am the only one that will eat it, so having a chamber sealer I thought I would try to seal up some portions one to try to keep it, and two to se if it would turn brown on me. So far it has not.
Try throwing the pit in with the guac. before sealing and freezing. Same if you only use 1/2 of an avocado, leave the pit in the 1/2 you put in the fridge in plastic.
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The pit certainly helps as does the lime juice. You can also put some cumin in to make it more authentic. At least here we do. I tend to put too much because I like it so my wife does the seasoning. Sometimes I sneak some more in ;)
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I had though about some sour cream
I have used sour cream on occasion, makes it smoother.
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I made chips for some Guac yesterday. Next time I make them I will fry for tacos!
Do you make your own Guac? I bought some avocados and made some, first time, just avocado, salt, pepper, lime juice, and a few cloves of garlic. It was good but missing something.
Try adding some Herdez salsa and green onions. This, along with changing lime to lemon juice and you have my recipe. I would also use limes but I always have lemon juice in the refrigerator.
I also add chopped roma tomatoes.
I find that Herdez is really good for making things like guacamole and bean dip. It is not my preference when I am using it by itself.
I have shown my guacamole in my posts on air fryer taquitos.
As I mentioned on my earlier post, I do not like sour cream in guacamole. I like a smashed avocado consistency rather than a creamy consistency. The same for mashed potatoes.
It is all a matter of taste. There are many ways to make it.
There is a discussion of my guacamole later in this thread. https://pelletfan.com/index.php?topic=6919.msg72095#msg72095
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Try adding some Herdez salsa and green onions. This, along with changing lime to lemon juice and you have my recipe. I would also use limes but I always have lemon juice in the refrigerator.
My wife makes it with the Rotel tomatoes and chiles. I like the hot and she prefers the mild so I buy the mild since she is making it. I'll try to see what she does the next time we make some. I know she adds cumin to it but I don't know what else.