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Old 07-17-2016, 10:19 AM   #225
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I was taught to cook Aebelskivers over pretty high heat, brushing each well with melted butter and turning a little at a time using a skewer to the edge, or a fork.

They cook, then, rather hollow inside, and Nana used to serve them with a sprinkling of powdered sugar and currant jelly she made from the bushes in her back yard.


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Old 07-17-2016, 10:25 AM   #226
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I found this in upper NY state 4-5 years ago, and had to have it.

It is cast iron, the cooking surface coated with porcelain.

After searching and posting the picture online, I was told it is similar to an Aebelskiver pan...the raised handles were for its use sitting in the cooking well of a wood cook stove, hot coals beneath.

The belief was that is was probably made in the late 1800's, in Denmark.

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Old 07-17-2016, 12:54 PM   #227
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Maggie,

I thought I remembered you mentioning it a while back. That antique one is pretty sharp.

The thing that caught my attention was watching several videos about how it cooks, unique is a start.

Now we just gotta practice but first batch was edible for sure.

A corn bread batch is coming soon.

I wonder how it would do making mini egg omelets?
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Old 07-17-2016, 01:02 PM   #228
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I think you could cook a lot of things in an Aebelskiver pan, tho anything dense like cornbread may be more difficult to cook stovetop.

You could put it in the oven, and bake mini cornbreads or muffins, and that would work, but it would take awhile to make enough to feed a family.

It doesn't show well in this picture, but both the handles on the one I just posted are raised. I could clearly tell it was meant to sit in something, but the place I bought it didn't know what it was or where it came from.

I've never used it. It hangs on the wall.

I remember visiting Monticello several years back, and the kitchen below the house had a special area for setting in pans like this...coals put in below.

Thomas Jefferson was big into French cooking, and had an enslaved chef he took to France to learn all the techniques.

The kitchen fascinated me, and I would have loved to have an opportunity someday to cook in something like that.


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Old 07-17-2016, 02:36 PM   #229
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OK folks need another forum to join? Here ya go.

http://www.castironcollector.com/forum/index.php

I didn't find it, it was posted on another forum of wacko's of which I am a member.

http://www.colemancollectorsforum.com/ If it's a Coleman gas powered anything, yup they've covered it. And somebody here linked me up with them. Got a SMALL collection of Coleman lanterns now and only 3, no make that 4 stoves counting the small military travel stove I found. http://www.airforums.com/forums/f484...ain-78978.html

I regularly use a real Coleman stove on campouts and at home too.
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Old 07-17-2016, 03:16 PM   #230
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The pioneers were using cast iron or wooden utensils, which I think are naturally easier on cast iron.
My grandma, raised in a log cabin in the woods, was a real country woman from Big Hill / Berea KY. (Berea was the big town to them!). When I was ten we made a trek back to the original cabin way back in the woods. Amazing that it was the homestead of my step family for several generations.

Any who, she cooked with cast iron and ALWAYS with wood utensils.
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Old 07-17-2016, 05:57 PM   #231
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OK this might inspire the creative cook in you, same pan shape but well just watch this guy make them. He could serve a small rally.

Japanese style, Takoyaki.

http://
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Old 07-18-2016, 07:20 AM   #232
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. . .
Japanese style, Takoyaki.
. . .
Amazing! Was that cheese sprinkled on top in the middle? Like mini-omelettes someone suggested earlier.

No reason a corn fritter wouldn't work . . . !



Thanks.

https://en.wikipedia.org/wiki/Takoyaki
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Old 07-18-2016, 11:53 AM   #233
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I'm not sure but I see little breakfast balls, cooked crumbled sausage, maybe cheese and onion I don't know yet but I'm gonna try something. It's just too cool. Kinda a hey watch this and then eat it too.
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Old 07-18-2016, 02:12 PM   #234
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I'm not sure but I see little breakfast balls, cooked crumbled sausage, maybe cheese and onion I don't know yet but I'm gonna try something. It's just too cool. Kinda a hey watch this and then eat it too.
The batter in your video looked pretty thin, almost like milk IMO. What was added to make the balls puff up like that?

Maggie, any ideas?

Thanks,

Peter

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I think you could cook a lot of things in an Aebelskiver pan, tho anything dense like cornbread may be more difficult to cook stovetop.
. . .
PS -- Edit -- check out this pan. I actually have an Iwatani butane burner which this pan will fit on I think.

https://www.amazon.com/IWATANI-TAKOY...s=taroyaki+pan

Is this the magic powder which makes the rising happen?

https://www.amazon.com/Nissin-Takoya...D337QJN7888JK0
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Old 07-18-2016, 02:25 PM   #235
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Oooh Magic raising dust!

I don't know how they do it but it sure is intriguing.
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Old 07-18-2016, 02:34 PM   #236
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I can't lay my hands on Nana's recipe at the moment, but I got this one online and it has the same ingredients.

The video Gary loaded won't play for me, and the page on this thread has been messed up for me ever since that one, so I don't know exactly what you are referring to.

I think the baking soda makes it rise, the beaten egg whites keep it light, and turning the batter with a toothpick or skewer creates the round ball.

ORIGINAL RECIPE FOR DANISH AEBLESKIVER (PANCAKE BALLS)

Ingredients:
250 g (9 oz) all-purpose flour
1/4 tsp salt
1/2 tsp Natron (baking soda)
1 tbsp vanilla sugar
4 dl (1.75 cups) buttermilk
100 g (3.5 oz) butter, melted
3 eggs
1 tbsp sugar

Instruction:

Step 1: Separate the egg whites and yolks in separate bowls.
Step 2: Whisk the sugar and egg whites in a glass or metal bowl til fluffy and stiff.
Step 3: Mix the egg yolks, all-purpose flour, baking soda, salt and vanilla sugar together in a separate bowl.
Step 4: whisk in buttermilk til smooth
Step 5: Melt the butter and let it cool slightly, then add slowly to the buttermilk mixture
Step 6: fold the stiff eggs whites in the batter.
Step 7: Heat up the aebleskive pan at medium heat and add a small piece of butter in each hole. Fill the holes 3/4 with the aebleskive batter.
Step 8: When the edges starts to get firm, turn each aebleskiver 90 degrees (using a wooden stick or similar) and let the batter flow into the pan.
Step 9: as they brown, keep turning til cooked thru

Our recipe always had the egg whites beaten separately, which makes the batter very light.

Turning the batter bit by bit in the hot pan, as it cooks, gives a nice, uniformly rounded Aebelskiver, slightly hollow in the center.

Maggie
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Old 09-23-2016, 05:31 PM   #237
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This is pretty cool...a portable outdoor fireplace.


http://www.motherearthnews.com/diy/h...78FCE87CC7C569
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Old 09-23-2016, 06:38 PM   #238
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Those cinder blocks are pretty heavy!
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