Getting the dough into the pot.

I was askd how I got the dough into the hot pot without flattening it. I took the suggestion of SourDom at the Australian forum, he suggested using a flexible plastic mat like those flexible cutting mats to turn the dough onto and then curving up the mat on either side of the dough and sliding it down into the pot gently. It worked really nice.

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2 Responses

  1. Thanks for the tip – I looked all over Google but didn’t find many references on this. The [url=http://www.nytimes.com/2006/11/08/dining/081mrex.html?ex=1165899600&en=65632411667f9dd9&ei=5070]NY Times recipe[/url] uses a mushy batter-like dough that doesn’t seem to require much care – you just sort of dump it in.

  2. Sorry for the ugly code – i was trying to make that into a link.

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