When it comes to a specialty dessert like cannoli, it pays to arm yourself for the task at hand.
Arguably the most essential piece of gear for making cannoli at home, these hollow forms give cannoli their iconic shape. While it's technically possible to fry simple rounds of dough for nacho-style cannoli, there's no denying it's a desperate bastardization of a style that's classic for a reason.tapered, carbon steel forms
were far and away the best. Their subtle taper makes the cannoli easy to release, without giving the shells an overly conical form. They're the perfect size and shape for cannoli, but large enough to double as a mold for cream horns too, making them more versatile than smaller forms. Unlike many bargain brands, these carbon steel forms won't collapse or warp under pressure , and they're even dishwasher safe—a major bonus when it comes to cleaning up oily forms.
thermometer, but I've been using the ChefAlarm a lot too. Either way, this style is my go-to recommendation for candy-making as well as bread-baking, as well as savory applications like roast chicken.Okay, technically this is more of an ingredient than a piece of equipment, but if you're picking up any other gear online go ahead and throw somein your cart—buying in bulk online drops the price down to about fifteen cents an ounce .
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