Re: Homemade cone users....?
Posted by Kenzi on May 23, 2002 at 15:21:21:
this site) there is an article about cone-rolling from our classes
at the Sirius NYC henna conference.
I learned a nice technique from Heather (of Hawaii) that is what
pastry chefs use for their work. I will try to describe it here but the
upcoming journal article should help.
For this technique you use a triangle. Imagine that the point
opposite the straight side of the triangle is point A, and the two
side points are B (on the left) and C (on the right). Lay the
triangle down on the table in front of you with point A closest to
you. The tip of the cone will be on the long side of the triangle.
Bring point C (on the right) down and in towards point A, curling it
inward. Grasp the plastic where points A and C join with thumb
and forefinger and bring point B around the cone so that it
comes around and lines up with A and C. In your fingers you will
have all tips with B on the bottom, A in the middle and C on top.
Pull and slide these around until you get the tip you want but you
want to keep the points together. Once you get the tip you want
fold all three points down into the cone and then fold that end of
the cone down and tape it. No need to tape the seams, just the
top opening of the cone.
This gives you a cone that is much less likely to leak than one
created with a square and doesn't need as much taping.
Hopefully the photos in the journal article will make the process
a little more clear than my description. If you can't wait, see if you
can find a website or a book on pastry techniques as they
usually have a description with drawings on this cone-rolling
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