Sep 15, 2007 · I'm looking for a savory tuile recipe. When doing any kind of search I get a lot of parmesan and melted cheese based ones, which I already have. I need one that doesn't have a sweet taste (no sugar/powdered sugar or heavy on the honey which some asian recipes have), uses egg whites and flour, and is a batter-based that I can spread onto a cut ...

Dec 4, 2003 · I accidently made savory tuiles once by baking off some leftover cheese filling from a stuffed mushroom recipe to which I added a little flour. I might have mentioned them on a prior post. They turned out good.

Mar 24, 2009 · savory wafer Jump to Latest 6.1K views 2 replies 2 participants last post by daznz Mar 25, 2009

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Jan 24, 2002 · have you considered using some sort of savory tuile or cheese frico? you bake bake a tuile and drape it over a cup to make a free form edible ramekin, then serve the souffle inside of it. bake your individual shrimp souflee in a buttered, floured ring-mold with a parchment paper extension and use tinfoil for the bottom.

Aug 19, 2007 · I googled savory cones and here's what it says about some of them. This is Thomas Keller's version. He uses a tuile. Tall tales: Cone-shaped foods scale new heights Nation's Restaurant News, June 19, 2000 by Amy Zuber Agourmet-cone craze is pointing upscale chefs in divergent directions. Some opt for sweet, while others go with savory.

Sep 27, 2010 · Hmm. The idea here is savory tuiles, like Parmesan tuiles --- the ones you make by making circular piles of fresh-grated Parmesan on a Silpat and baking them. Trotter's recipe is garbage, but I'm sure he didn't make up the result he's achieved by some means or other: crisp, bright orange, intensely carrot-flavored tuiles.

Mar 23, 2009 · Hi I want to make a thin savory wafer and form it into a cone shape that will cover a stack of game meat sweet potato etc etc. I do have a stainless mould to wrap the dough around to make the shape.. So what would be the best dough/ pastry to use ? any suggestions on a recipe that would go...

Apr 29, 2011 · Whipped egg white result in a tuile, 1 part egg white, 1 part sugar, 1 part flour,1 part melted butter, and a touch of almond extract for French Almond Tulie Varying the ratio, 1-1-1 = rich,chewy, often called "drop cookies Increasing sugar ration will lead to crisper cookies. Nutr. Assoc. : 0 0 0 0 0

Jul 14, 2008 · Chestnut Tuile Jump to Latest 3.7K views 2 replies 2 participants last post by soon-to-be-chef Jul 14, 2008