Could you please tell me what size tortillas this press will make. Also, is the top carved? It looks decorative, but the picture is so small.
822583
Maximum tortilla size is 7 3/4 inches on mine, and the top is a star pattern created by six diamond shaped mesquite inlays glued to a respectable 1 1/2 inch block of solid mesquite.
634773
Wish I could answer your question but I really don't know right now. I am planning on either building a new top or replacing it with granite. I am favoring making the butcher block top which I have already done for my daughter and I love it. But right now I can't help you as I have not removed the top yet.
388095
Eileen you can email the company and they will send it to you ,and tell which size you have . (please email info@nordicware.com and they can assist with a recipe.)
1414441
It appears to be a millimeter of two larger in diameter than my Bodum French press. I had the same thought, to maybe just use the parts from my old press, but unfortunately they are just slightly smaller and don't work.
1363789
Its a very shallow pot. I ended up just getting wax beads and dumping them in there. Again, it is very shallow; it holds enough wax to do a Brazilian but that's about it. I couldn't find a canister to fit in there so I ended up making my own sugar wax and putting it in there. I suggest doing that or buying wax in bead form to add straight to the pot.
628732
I'm not at home but that seems about right on the size. It is a nice piece that holds the large size tortillas flat in the bottom of the box.
777387
I have not used this rack to shape homemade tortillas. I think you're going to want to cook the tortillas first, then shape them on the rack.
732657
I have never made Mexican Churros, but from the on-line recipie, I would think that this cookie press would work just fine. I know it works fine with heavy dough when making cheese straws. v/r Richard
1708547
I wouldn't since flour tortilla masa is a different consistency: it's more stretchy. I prefer to hand roll mine out. Suppose you could try and update the thread for anyone else who may have the same question.
1981245
Yes. I buy the 10-inch tortillas. We make taco salads a lot. Love the pans. Nice quality.
18316
I don't think it's a problem. The softness of your dough defines more the thickness of your tortillas. It's a bit more difficult with softer dough but well worth it if you want thinner tortillas. I've been using plastic wrap on both sides of the press which sticks pretty well when you squirt some water on the press before covering it.
84069
The 8" tortillas are a perfect fit. The 10" will give you the sealed crusty edge though, probably a 1/2 to 1" hang over. I think I'm using 10" tortillas with a different 8" style maker and it works just fine. The nice thing about using the 10" on this is you can add a few more ingredients and not get as much spillover.
1008550
Put parchment paper between he maker with the tortilla in between. If you need you can even spray a little oil on the paper. We use parchment paper and have had no trouble with any of it! Hope this helps!
1525678
If this tortilla press can't handle it no non-commercial one could. Each side is about 4" thick with a strong hinge. You should be good.
400087
I'm not sure where people are getting the measurements from. I have what is pictured above (red, ceramic, round tortilla warmer). I just measured with my tape measure. It is 8" round and 1 and 3/4" deep. 9x9x3 and 10" are NOT correct. I believe you're measuring the wrong dish.
1813434
I agree with Ben. I am not sure what recipe everyone is using, but I am fairly certain real tortillas have lard in them. If you still have a problem here is what I did. [I made my dough, I used just what I had around the house, flour, water, salt and lard. I split a ziplock bag apart. I placed one side of the bag on the open press, then placed the little dough ball on the bag, and placed other side of the bag on the dough and closed the press. I pressed the leaver. Masa flour is more coarse, so you might want to add a tablespoon of regular bread flour or all purpose flour to the Masa as this may improve the dough because of the gluten that is in regular wheat flour. Gluten would or could or should ...laughing hold your dough together I would think. I laugh because I am only speaking theoretically and have not tired the Masa with flour. It is just cheap ingredients and well worth the trial, I think to have a good homemade, tortilla less all the additives store bought would have in them. Real tortillas I believe have pork fat or lard in them, so you would need some kind of fat. I don't think you want to use oil as this seems like it would be to liquid. In a pinch I would consider Crisco, but much prefer a natural ingredient like lard as it is a real fat that our body knows how to handle. I have a rule if I cannot get the stuff to melt on hot toast I don't think it is going to flow at body temperature in my blood. Good luck and don't give up.
549773
Marge - The tortillas are about the same size as the supermarket ones, but I would strongly recommend that you do NOT buy them!!!! They were such a disappointment! I grew up in Mexico and had hoped for the "real thing", but the Banderitas are WORSE than the supermarket brands!!! They were thin and totally fell apart -- they're good bird-food but not much else. I put them in the freezer and will use them in tortilla soup so they're not a total waste. Julie