Your opinion, please, re: madeleine pan's usefulness

A

anna_x

Well-known member
There is only so much room for specialty items, so... considering how to spend a gift certificate at Sur La Table.

I am a sucker for the packaged madeleines in Costco so perhaps I just don't know the joys of a fresh-baked madeleine. Do they really have to be eaten fresh-baked? I like to make big batches of stuff, eat some now, and freeze the rest?

Other thoughts are more practical: an OXO salad spinner, pastry brush, splatter screen, rolling pin rings.

 
I have one and they are sublime. They also take very little room. I had a spinner

and gave it away. Brushes are good.

 
I love my salad spinner.

My go-to pastry brushes are all silicone.
I'm guessing that you already have a reliable digital instant read thermometer?
If you do any frying or sauteeing, the splatter screen will help keep down the mess on the stove.

 
I like the specialty pans

I got a shortbread pan from Sur La Table about 5 years ago and still love it. Used it several times the past weeks. By contrast I used a less expensive Christmas cookie mold pan which my youngest daughter wanted to decorate. The shortbread pan baked much more evenly and consequently the shortbread was better, if not quite as fun.

 
I use the bowl of my salad spinner more than the spinner. I use Pat/NorCal’s Madeline recipe…

I only have one Madeline pan and use it in batches because I don’t make Madelines that often, but I do love to make them. And often make lemon ones from lemons off my tree. Real easy to make.

I like my salad spinner, but I also love the big crystal plastic bowl That it comes with. I often use that bowl for fruit salad and whatever to take to potlucks because it’s pretty and it’s big, but it’s also not glass.

So I guess it just depends on what you will use more.

 
Tongs of all sizes. Immersion blender (mine is cheapo and useful). I know rubber spatulas

are de rigeur but the high temp resistant silicone ones are a step up.

 
Love my OXO salad spinner. I bring home my lettuce, take it out of the wire wrap

cut into thirds, put into the bowl with cold water to the top. Let it sit, swish it now and then, for about an hour. Then put it all into the spinner and spin dry. Drain out the water after each time (usually twice is enough) then put put lettuce into gallon zip lock and you have your lettuce for sandwiches and in my case for my raw veggie salads for lunch everyday.. Husband loves it too, because he does not have to do anything but pull out what he needs for his sandwich when he wants one. I find we eat more salads this way too.

 
Made my list, but still don't know: Can madeleines be baked/frozen?

Just saving this until a coupon or sale on these items shows up:
2 silicone pastry brushes, Oxo salad spinner, splatter screen, rolling pin rings, plus possible mini-madeleine pan for fun.
Thanks for your input, everyone! Anticipation is a big part of the fun.

 
Yes you can freeze after baking.

If you want the crisp crust after thawing put in the oven for a few minutes.

 
I didn't read all the replies, but yes Madeleine, there is a place on Earth for you.

There is nothing like a real Madeleine out of the pan. It is ethereal. It is French, and we know how those French are. It has it's place. And please use European butter, not this watered down American crap.

 
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