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Well, inspired by what I saw here and desperate to find an easy and suitable savory cone, we came up with these using the feuille de bric!
Looks like there is room for a savory cone here..... perhaps a savory waffle cone for serving your foie gras in?
Amazing
i've been trying to make cannoli cones but the cannoli shell isn't molding correctly. any suggestions?
a lot of recipes are in metric these days for professionals at least. Also going to school you are taught to convert and at the very least siri can help you in a pinch
puff pastry does not work at all (very disappointed)
Just curious, you say we should serve the same day we make them. Do they easily get stale/chewy if we store and use them days/weeks later?
We're trying the brick recipe out, and are having trouble with forming a perfectly sealed point at the bottom of the cone. We also don't know how you were able to achieve a straight edge on the wide, open part of the cone. Any tips? Thanks in advance!
and, to be fair, serious cooks can either US metrics or convert. we have learned how to do that!
simply use a conversion.
go on onlineConversion.com ,..and have some fun playing around your kitchen w incredibly delicious food
the metric system is more universal and accurate, almost only americans use pounds, ounces and fahrenheit
I think this site is for professionals and people who are serious about cooking, that said this type tend to use metric since it is more accurate, and it's only confusing if you don't take the time to learn it.
Hello, I noticed as a German you are using grams and millimeters. Are you not confusing your fellow americans?
