Chemiker wrote:
>
> NTLA (Not Too Long Ago), I decided to make an(other) apple crisp.
> Fruit was to be Fuji or Gala or a mix of those apples, with the
> typical streusel topping, augmented with a bit of nutmeg and cinnamon.
>
> My earlier tries resulted in rather soggy toppings, anything but
> "crisp". This time I followed the standard procedure, but about 5-8
> minutes before the dish was done, I brushed the topping with melted
> butter, using a silicone brush. VOILA! Crisp as concrete! Flavor was
> good, crunch was definitely there, and no nuts were needed (can't eat
> them).
>
> It occurs to me that if there were such a device as a butter-sprayer,
> that is, something that could spray a mist of melted butter onto the
> crisp, it would be a boon to humanity. Not only that, but if it could
> also spray EVOO, roasting those veggies would be improved also.
>
> Since I am about as proficient in baking as I am in speaking fluent
> Afghan, or Urdu, or whatever it is, I throw this question out to those
> more knowledgable than I.
>
> Is there such a device? If not, how have you addressed this problem?


To keep the butter melted, the sprayer contraption would have to be
heated somehow, wouldn't it? Otherwise, the butter would just solidify,
wouldn't it. Wouldn't using a pastry brush to lightly brush-on the
melted butter do about the same thing ??

Sky

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