Posted in the Molecular Gastronomy Forum
#1 Apr 15, 2012
So I have a very viscous tuile batter and I am trying to spray it onto my pans in a very thin layer so that my cookies are crispier.
Does anyone know a good way of accomplishing this?
I was looking at paint sprayers but I'm not sure if they are food safe, efficient or can actually handle a volume of very viscous batter.
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