Metaltex 252340084 Ravioli en steekzakjesvormer set van 3

Ziet er goed uit. Ik heb me wel vergist in de afmetingen. Ze zijn voor mij tamelijk (te) groot. Het persen moet met beleid gedaan worden.

Ich benutze es für Maultauschen, Ravioli und Panzerotti und bin begeistert!Es ist viel einfacher, als mit den Händen die Leckereien zu formen und spare so viel Zeit und Nerven in der Küche!Würde es mir immer wieder holenReinigen geht auch super! Habe es einfach in einer Schüssel mit heißen Wasser und Spüli eingeweicht und war danach sauber. IN der Spülmaschine habe ich sie auch schon drin gehabt

Pour faire des pâtisseries super

My wife has wanted to make gyozas for ages as she loves Wagamamas but there isn’t one anywhere near us so we don’t go often. She loves their cookbook but as we can’t buy gyoza skins locally either she found a good dough recipe to make her own skins (mix 200g sifted strong white bread flour with 1 tsp salt then add 110ml boiling water, mix with wooden spoon then knead for 10 mins until smooth. Roll into 2 x 20cm rolls and cover with cling film then rest at room temp for half an hour – once rested cut a slice at a time then roll into a ball in your hand before using a rolling pin to roll dough into a flat circle, we liked it about one mm thick).To prevent the dough kept sticking to the plastic sprinkle flour across the whole of the open mould before putting the dough in. The 9cm (smallest size) mould made a really good (large) gyoza size, just don’t overfill as the dough won’t be able to seal if there is any filling oozing out. Once you have put your filling in, use a pastry brush to brush around the edge of the pastry so that it will stick together once it is pressed close. Whilst closed, use a knife to trim off any excess pastry protruding from the mould. Open mould and remove gyoza. Place ready-to-cook gyozas on a tray that’s been sprinkled with either fine semolina or flour to stop them sticking to the tray, and cover the tray with a slightly damp tea towel or kitchen roll to stop the gyozas drying out until you’re ready to cook them. If using fresh (not previously frozen) meat or prawns you can freeze any spare gyozas as they can be cooked straight from frozen (we fry the gyozas for a couple of minutes on one side in 1-2 tbsp. of oil then flip them over before taking the pan off the heat so you can add 3 tbsp water, cover pan with a lid and put back on a medium heat for 1-2 minutes then turn off heat and leave for another 2 minutes so they can steam and cook through. Alternatively, we haven’t tried this method yet, one recipe says you can cook chicken gyozas - using raw minced chicken – immerse gyozas in a pan of boiling water & cook on a low heat for 25 mins).My wife is now planning to try some Cornish pasties using the largest size mould. The plastic is really solid and substantial so doesn't feel at all flimsy. The quality is reflected in the price - cheaper models are available with other sellers but these are worth the extra! Fab purchase – very pleased and would recommend!

One of the presses were already broken at the hinge upon delivery. Never even had a chance to try it but the hinges look very frail and not something that will last for long.

I don’t like the fact I have to still use a fork to properly lock the pies .