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Yup, I bought a deluxe timbale set. It's in the original box and was well used because the directions are long gone as are any recipes that might have told me what to do with it. The cover of the box only shows a picture of what's in the box. There are no photos of the food one would make with what ever a Timbale Set is.
I went online to do a yahoo image search and came up with a bunch of photos of musical instruments. Timbales must not be very popular either that or they're an ethnic food of some sort.
Anyone out there know what to do with this little treasure?
What is a Timbale?
In cooking, a timbale can refer both to a type of baking dish and to a type of food, usually prepared ... Timbale is usually cooked in a tray of water, because the steam helps the custard t... http://www.wisegeek.com/what-is-a-timbale.htm [Found on Windows Live, Yahoo! Search]
If your timbale set looks like a custard set, then it is often used as a mold for rice, couscous or savoury puddings/mousse that are unmolded in the middle of the plate and surrounded by sauce or veggies.
This is too funny, here you are in a timbale iron post and earlier I found
you in a pizzelle post. You are truly in my kitchen closet, LOL.
Timbale irons and rosette irons are often linked together, though the
rosette irons are generally lace-like, while the timbale irons are designed
to form little cups which may be filled with various goodies.
I've been collecting both styles of irons for some time now, so I have boxes
full and drawers full of all sorts of sizes and shapes of them.
Have you found a recipe you like best? If not, I have tons of recipes, and even
a few vintage cookbooks just for timbale and rosette irons.
Wow, WUVIE, you have recipe books just for timbale irons?! Very interesting!
So I'm a little confused reading through the thread but it appears there are references to two kinds of timbales here (at least), right?!?
It sounds like 'timbale irons' are to make the pretty pastry cases similar to tart shells, right? You dip your irons into batter (similar to rosette batter) and deep fry them until a bit crispy. Then shake them off, cool, and fill with things like berries and a dab of whipped cream for a sweet desert or chopped chicken, peas, and mushrooms for a savoury.
Then the other kind of timbale is a custardy concoction baked in what we call custard cups or ramekins-- like for instance a one made of shredded carrots with some ginger flavoured eggy cream mixture--
I haven't thought of timbales or had either of these timbales in many years-- since we lived in Wisconsin (for the swedish inspired crispy timbales) and custardy ones were popular when we lived in Europe in the 70s... Had completely forgotten about them!
I'll have to look in my closet and see if I still have the stuff around for them--sound like they would be fun to make again!
Equi--Please let us know how your recipes turn out!
Hey KM! I went to a garage sale and ended up buying things that looked like fun that I had no idea what to do with. I sure did get into a cook's closet, that's for sure! This winter is going to be fun.
Yes, I'll take anything you want to suggest. If you can cut and paste a few that you know will be good, that's great. I feel guilt about making you type from a vintage cookbook but if there are a few in there that are to die for I'd be most appreciative of your time. The fruit type desserts described by tobasco sound wonderful but so do the savoury recipes. I'm easy, I've tried not one single timbale recipe before so I'm game for anything.
Hey tobasco, I'll eat just about anything but not so with everyone else here. I'll let you know how they rate my creations this winter when I come inside and start playing.