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Additional Uses for a Tortilla Press?

FoodExpression Jun 3, 2011 06:22 AM

Not sure what else it can be used for but I am sure that someone has a good idea somewhere....I made tortillas yesterday...but I have 1 trick pony pieces of kitchen equip....Ideas?

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  1. k
    kc72 RE: FoodExpression Jun 3, 2011 07:45 PM

    My grandmother used hers to make Chinese dumpling wrappers.

    1 Reply
    1. re: kc72
      Candy RE: kc72 Jun 4, 2011 08:19 AM

      I do that too. It is a great time saver. I taught the trick to a Vietnamese friend and she had to have a tortilla press and had me order for her mom and sister too.

    2. o
      olympia RE: FoodExpression Jun 4, 2011 08:44 AM

      Chapati, matzo, rustic tarts, filled cookies?

      2 Replies
      1. re: olympia
        Candy RE: olympia Jun 4, 2011 05:27 PM

        The absolute best equipment for sandwich cookies is a soft cheese slicer. Norpro makes one. It looks like a giant egg slicer. Make the dough, roll into logs and chill (basic sable'). Cut the dough into 4" logs and then slice in the slicer. Perfectly even slices, same size and thickness. I don't made me think to use that but I'll never look back.

        These were a lightly spiced cookie, filled with Frank Cooper's Oxford Coarse Cut Marmalade and dipped into 72% dark chocolate.

        1. re: Candy
          olympia RE: Candy Jun 4, 2011 06:36 PM

          Candy, I think we're talking two different kinds of cookies. My family makes a variety that are rolled out and filled and rolled into crescent shapes.

      2. luckyfatima RE: FoodExpression Jun 4, 2011 07:01 PM

        My neighbor used one to make puri shells and paapars for chaat.

        1. m
          mikie RE: FoodExpression Jun 4, 2011 07:40 PM

          They're great for putting heat transfers on T-shirts. ;) Perhaps that's not what you had in mind, but it does make it a two trick pony. :) I only mention this because I know someone who works for a company that mades the heat transfer presses and expanded into tortilla presses.

          1. t
            ThreeGigs RE: FoodExpression Jun 5, 2011 02:38 PM

            I used mine to make pie shells for mini pies, about 4 inch diameter, like a pot pie size. Made them a tad thin though, but I was thinking I could make them thinner and double them up.

            1. pdxgastro RE: FoodExpression Jun 5, 2011 11:17 PM

              As a semi-related question, would one be able to roll out a tortilla in an Atlas Pasta Roller if one didn't have a tortilla press? Or are the rollers too mangle-y for the soft masa?

              1. scubadoo97 RE: FoodExpression Jun 6, 2011 03:47 PM

                I've used mine to make sambusaks.

                7 Replies
                1. re: scubadoo97
                  FoodExpression RE: scubadoo97 Jun 7, 2011 08:44 AM

                  what is that?

                  1. re: FoodExpression
                    scubadoo97 RE: FoodExpression Jun 7, 2011 09:12 AM

                    A Middle Eastern samosa

                    1. re: scubadoo97
                      FoodExpression RE: scubadoo97 Jun 7, 2011 09:14 AM

                      I would love recipe if you had one!

                      My mother is Italian and father is from Afghanistan...my grandmother on my father's side used to prepare these dishes but they called them sambusas. Anyhow they were so delicious and would love if you could offer a recipe.

                      1. re: FoodExpression
                        scubadoo97 RE: FoodExpression Jun 7, 2011 09:10 PM

                        Here is my Grandmothers recipe for a cheese sambusak.

                        2# plain flour
                        1# Crisco-butter flavored (can use butter but this is a kosher recipe so if you are using meat then no dairy).
                        1# box of regular cream of wheat
                        1 Tbs salt
                        ~2 cups water

                        2# Muenster cheese grated
                        2 whole eggs beaten (you may not need all of it)

                        For filling-mix grated cheese with enough egg to moisten the cheese.

                        For dough-mix dry ingredients with water adding a little bit of water until well blended. Knead the dough until smooth. The dough should be soft and moist. Cover with towel to keep from drying out.

                        make walnut sized balls and flatten into 2 inch circles. Place 1 tsp of filling in the center and fold in half and close. To close it's traditional to use a braided edge but any way you can close them and they don't leak is fine.

                        Usually these are made, frozen and then used as needed. Bake in a 400* oven until golden brown.

                        You can vary the filling making a cheese and spinach mixture or spinach and egg. Meat fillings are also popular. Anything you want to put into them is fine. I did one with a duxelle mixture. Masted potato could be good.

                        1. re: scubadoo97
                          FoodExpression RE: scubadoo97 Jun 8, 2011 07:58 AM

                          cream of wheat is an interesting addition....i am wondering what the original recipe must have used since i am sure this is an american adaptation of the recipe..

                          1. re: FoodExpression
                            scubadoo97 RE: FoodExpression Jun 8, 2011 10:51 AM

                            Semolina or farina are the same thing as Cream of Wheat.

                      2. re: scubadoo97
                        RGC1982 RE: scubadoo97 Jun 7, 2011 06:49 PM

                        Oh, please post a recipe. I had a very generous taxi driver once share one with me as he was eating his one meal of the evening during Ramadan. His wife had made them for him to eat while driving, and he insisted that I try one. It was delicious. A wonderful ride and a blessing, all in one. It has been two years, and I have never been able to find anyone who knew what they were. He wrote the name down for me and I carried the paper in my wallet for months. My Iranian and Yemeni friends did not seem to know what it was. It was probably the spelling, because it read "sambuxa". But I think that is whay you are referring to. It has to be.

                  2. j
                    jerimiajames RE: FoodExpression Jun 21, 2011 03:36 PM

                    I used my press this weekend to "pound" pork tenderloin into cutlets to replace veal in Italian sandwiches that we make. It was perfect. I flattened 2.5 lbs of pork into perfect 1/16" (maybe 1/8") cutlets in about 3 minutes. Absolutely perfect and consistent with 0 decibels of noise.

                    At 1/3 of the price, the pork was an excellent replacement for veal. I'm going to see what the press does to chicken next.

                    3 Replies
                    1. re: jerimiajames
                      FoodExpression RE: jerimiajames Jun 30, 2011 04:20 AM

                      great idea! I just used mine yesterday to "roll out" scallion pancakes.

                      1. re: FoodExpression
                        jerimiajames RE: FoodExpression Jun 30, 2011 04:43 AM

                        Interesting you mention scallion pancakes .. we tried it on ours last Saturday but only for the initial rolling and went back to the rolling pin. The second rolling, however, we didn't try but will this weekend. Scallion pancakes are, theologically speaking, one of only a very few working proofs for the existence of god ... :-) ....

                        1. re: jerimiajames
                          FoodExpression RE: jerimiajames Jul 5, 2011 07:17 AM

                          ha! love it.

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