Greetings -
I was websurfing Sunday and caught a portion of 'Iron Chef America'. One of the chefs was using what was described as a "Thai" something-or-other (didn't catch the full description.) It had a large handle centered within 4 'tines', each which had a different 'pastry shell' type design at the end. It reminded me of a 'Rosette Iron', except this makes little containers vice a cookie. The chef dipped each tine into hot oil, then into a (lentil) batter, then placed it back into the hot oil. When the shells had cooked through, they easily released from the form. I have been unable to locate said item, perhaps because I lack a correct description? Any steers to a source (or an alternative) would be greatly appreciated.
Cheers,
I was websurfing Sunday and caught a portion of 'Iron Chef America'. One of the chefs was using what was described as a "Thai" something-or-other (didn't catch the full description.) It had a large handle centered within 4 'tines', each which had a different 'pastry shell' type design at the end. It reminded me of a 'Rosette Iron', except this makes little containers vice a cookie. The chef dipped each tine into hot oil, then into a (lentil) batter, then placed it back into the hot oil. When the shells had cooked through, they easily released from the form. I have been unable to locate said item, perhaps because I lack a correct description? Any steers to a source (or an alternative) would be greatly appreciated.
Cheers,





