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[Bentley]

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!

[02ebz06]

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.   

[pmillen]

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.

[Hank D Thoreau]

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.

[hughver]

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.
































'

[BigDave83]

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.

[WiPelletHead]

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

[Bar-B-Lew]

Tortillas look great.  LMK when you make some jalapeno and cheddar or preferably chipotle and cheddar.

[Hank D Thoreau]

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.

[Hank D Thoreau]

I watched your video. I didn't know that presses were made for cooking, but that one looks like it is.

Good tortillas.

[Bentley]

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.

[Bentley]

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. 

[BigDave83]

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.

[Bentley]

I made chips for some Guac yesterday.  Next time I make them I will fry for tacos!

[BigDave83]

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.