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Lodge Logic Aebleskiver Pfanne / Pförtchenpfanne Gusseisen Ø ca. 23cm
Nous ne savons pas quand cet article sera de nouveau approvisionné ni s'il le sera.
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Description du produit
Le présent traité et prêt à l'emploi danois Moule à gâteau est également appelé "Aebleskiver, ce qui signifie en tranches de pommes, danois, est idéal pour faire des crêpes danois balles. Considéré comme un moule spécial point, la petite ronde tasses sont remplis de pâte et qu'il commence la cuisson, le petit chef utilise un bâtonnet en bois" flip "il en une petite balle qui peut alors être remplie de fruits, tranchés apples. comme il a un diamètre de 9 cm et 5/16 8" de long. les impressions, 1 3/4 "de diamètre, 1" de profondeur.
Commentaires client les plus utiles sur Amazon.com
All in all, I ended up paying about double what you guys in the US would pay for this pan, but one has to make sacrifices if one wants US-made products outside the US.
When it arrived, I was, as I'd expected to be, impressed by the quality. However, there were a couple of issues. I know Lodge stuff is not machined, so it is a bit rough, but in one of the cups there is a piece of cast iron sticking out which is about 1mmx2mm, a large grain of sand if you will. It doesn't really affect anything, but it is annoying. Also, the pre-seasoning on my pan was a bit sticky, and in some places (on the back of the handle, on one spot along the rim, and somewhere else I forget) there was a brownish almost resin-like substance which I can only assume was a huge buildup of the oil they use for pre-seasoning. This makes 2 out of 3 of my Lodge pre-seasoned pans which have had issues with the pre-seasoning, and is a tad off-putting. So I took my trusty steel wool scrubber to the pan, and re-seasoned it.
First batch of aebleskivers were a mess, they stuck. But that was mostly down to me not knowing how to make them. I had the heat too low, and tried to turn them too early. Next batch was much better, the batter did not stick, but I also found out that blueberries stick to the cast iron, and are very tough scrub off, even with salt (partly due to the shape of the pan). I expect I'll find the correct technique to getting the fillings to not stick, but in the meantime I'll just have to keep practicing or make plain aebleskivers. I used the recipe on the Williams-Sonoma website (which is essentially the same as a regular pancake batter recipe), but found that their flipping once technique produces flattened aebleskiver, so I will be trying different turning techniques in the search for the perfect sphere.
I don't imagine I'll be using this pan very much (it is more work than flat pancakes, for a very similar result), but once in a while for a change, and for pleasing the "crowds", and it looks great hanging on my wall, so I think it was worth the price.
My pan no longer sticks (it stopped sticking after about the 3rd batch of aebleskiver), which is great. The trick I've found is to use slightly higher heat than for pancakes, since that lets a hard "crust" form which you can then rotate, rather than forming a softer one that will either tear or mean you don't have enough liquid batter left (as it has cooked) to form a perfect sphere.
I've also used it for eggettes, which also works fine and provides something different.
For turning, I now use the 3-turn method which gives the perfect shape:
-first turn just rotate it upwards 90 degrees, let it rest about 5-10 seconds
-pick up one of the "corners" (you'll understand when you do it) and rotate that to the top
-final rotation to put the opening at the bottom
First time I used a recipe from the Williams Sonoma site, but placed the filling after the first turn rather than injecting it into the pancake-ball after-the-fact. Second recipe was from someplace else, using eggs that were separated. Both recipes worked flawlessless, the balls were easy to turn (I used skewers one time, and toothpicks another).
The one thing I did different, that I haven't read about elsewhere, is that I used a silicone brush for 'painting' each cup with butter (rather than just putting a chunklet of butter in each cup, or using a papertowel); this worked well for me.
There's a learning curve for me to know how hot the stove top should be, and when the balls are done inside, but that's just a matter of practice. Get it and enjoy -
I ordered a second pan and use two at a time ....because cooking aebelskivers much like pancakes takes a little while. Once they are made they can be kept warm and I like to make a batch for the freezer....This is not a light weight pan ...it's very heavy. I am very pleased with this Lodge pan and recommend this product..and Yes!.. It really is cute!