For those of you following the Canelé saga, my four shiny new molds arrived on Friday. I haven’t made Canelés with them yet, but I’ve “seasoned” the molds by washing them, greasing them with vegetable oil, baking them in the oven for an hour, and then letting them cool slowly in the turned-off oven. I also picked up some cake flour over the weekend.
Now, all I need to do is buy some milk and I can whip up some batter. And then wait a day while the batter rests until I can bake them. This is not particularly fast food.
Grongar 