Estrella 7.5 inch Cast Iron Tortilla Press and Pataconera, Original Made in MEXICO
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I have no idea what the silver coating is made of. It sounded like white metal to me. It is a substantial press, but it requires a redesign. In order to form the tortilla, there must be a recessed area in the bottom plate. Otherwise, the way it is now, one side comes out super thin, and all of the dough is pushed to the opposite side; I wish I could figure out how to fix mine so I could use it.
This press does not require seasoning and is not currently seasoned. To keep the tortilla from coming into contact with the press, you use plastic. If you don't use plastic or parchment paper with the press, it will stick and you won't be able to remove it in one piece. A large piece of plastic was included with this press. I wrapped the items in saran wrap.
It allows me to make ultra-thin flour tortillas. You could probably make rounds for perogies with your pasta dough if it isn't too springy.
Orient the handle so that the rounded part of the handle is on top and side 2, the smaller side, is on top, pressing downward towards the press. To keep it in place, insert the bolt and cotter pin.
Selected User Reviews For Estrella 7.5 inch Cast Iron Tortilla Press and Pataconera, Original Made in MEXICO
After reading reviews, I'm not sure how people manage to break the handle off of these things. br>br>I ordered some authentic nixtamal masa made from heirloom corn (rather than the store-bought masa harina) and made my first tortillas; I'm a gringo who grew up and now lives in Southern California, so I know a thing or two about Mexican food-- I enjoy cooking as well. br>br>Making tortillas takes some practice. br>br>The masa should be wet but not stick to your fingers. Add a little more masa (I use a stand mixer) if it's too wet. Add a splash of water if it's too dry. When frying tortillas, moisture is required for them to puff up. There isn't enough moisture in the air, so there isn't any puff. br>br>Cut a gallon ziplock freezer bag in half. Before closing the press, place one on the bottom and another on top of the dough. br>br>Form a golf-sized ball out of the dough. Place the dough ball on top of the first plastic sheet, then top it with the second and squish it a little. Close the press's top gently and press it down with your hands. Using the handle, gently press it one last time. br>br>Open 180 degrees, lightly press, flip, press, rotate, and press again. br>br>It takes a little practice, but trust me when I say that this press can make tortillas as thin as you want. If the tortilla sticks to the press, it could be because it's too wet, you pressed too hard, or it's simply TOO thin. Again, some trial and error is required. Take a look at a few videos on YouTube. br>br>Solid press-in br>br> It's because of your abilities that your tortillas don't turn out the way you want them to. This is an amazing press!.
This is a good tortilla press, and it's the first of its kind we've bought. Mexico is where it's made. We watched a few videos on how to make the dough, and it was amazing how different it was from store-bought corn tortillas! This is fantastic! The aluminum finish is the only thing that disappoints me. It wasn't quite as comprehensive as I'd hoped - There were small gaps in the surface, so it wasn't completely smooth. Initially, I was concerned that there would be a problem and that I would need to return. We did, however, follow the advice to cut open a large ziploc bag and press between the bags. We've had no problems, and even though I'm a germaphobe, I don't mind using it this way. If you have a griddle, you can make 3 at a time; one at a time is time-consuming, but they keep for a week in the fridge. The yield is around 19, and putting in a little effort for the results is well worth it. I'm never going to buy tortillas from the supermarket again. When pressing it, place it on a towel. We also keep it in the pantry in a cloth bag.
This Tortilla is very sturdy and makes a great Tortilla. Some people have complained that one side of the tortillas is thicker than the other. True, but all you have to do now is turn them over and press them once more for perfection. Don't forget to cover the taco with parchment paper on top and bottom. It can be used to make a large number of Tortillas. I'm never going to use a rolling pin again. It is far too short to live.
The pin to attach the handle, on the other hand, took an eternity to get into the hole. Yes, when you receive the handle, it is unassembled. In some way, I was able to obtain it.
Everything is in order. You'll never buy anything that's been pre-made. I made tortillas for the second time. br>There are a lot of flour tortilla references online. For comparison, we use the King Author Flour recipe, but instead of 4 tablespoons of shortening, we use 5 tablespoons and a full teaspoon of salt instead of 1/2 teaspoon. br>Makes a nice soft dough that is easy to work with. br>Pressing a 1 gallon freezer bag between its cut-out sides.
It has a lot of weight. You can make a very thin tortilla by pressing down lightly. This should last me a lifetime; the build quality is excellent, and the press is fantastic. You will be pleased with your purchase. The person who reviewed it before me gave it a one-star rating, claiming that his arm was broken. Obviously, this is a result of the shipping process.
I was hesitant because of some reviews, but it is exactly as described.
Works.
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