Timbale molds are culinary tools used to create delicate and elegant edible containers that can hold various types of fillings, from savory to sweet. These molds are often used to make timbales, which are dishes made by baking or frying batter in these specially designed molds to create beautifully shaped cases that can be filled with a wide range of ingredients. Timbale molds offer a creative and impressive way to present dishes, and their history spans various culinary traditions.

The history of timbale molds dates back centuries and is closely associated with European culinary traditions. The term “timbale” itself originates from the French word “timbale,” which means a drum or a cylindrical container. The use of molds to shape food has been a common practice in both sweet and savory dishes across various cultures.

Timbale molds gained popularity during the Renaissance and Baroque periods, where elaborate presentations of food were highly prized. The molds were often used to create visually stunning dishes that showcased the creativity and culinary skills of chefs. As time passed, the popularity of timbale molds continued, adapting to changing culinary trends and preferences.

INGREDIENTS

• 1 teaspoonful melted Crisco (or any vegetable shortening)
• 3/4 cupful flour
• 1 egg
• 1/2 teaspoonful salt
• 1/2 cupful milk

INSTRUCTIONS

1. Begin by sifting the flour and salt into a mixing bowl. This helps ensure a smooth batter without lumps.
2. Add the beaten egg to the bowl, incorporating it into the flour mixture.
3. Pour in the milk and melted Crisco, combining all the ingredients.
4. Use a whisk or a mixer to beat the batter vigorously for about five minutes. This step is crucial to create a smooth and consistent batter.
5. After beating, strain the batter into a separate cup to remove any potential lumps and ensure a fine consistency.
6. Heat a kettle of Crisco on the stove until it reaches the appropriate frying temperature. To test the temperature, drop a small cube of bread into the hot Crisco – it should turn golden brown in about sixty seconds.
7. Heat the timbale iron in the hot Crisco for a couple of minutes, allowing it to become hot.
8. After heating, drain the timbale iron and dip it into the batter, submerging it to about half an inch from the top of the iron.
9. Quickly submerge the battered iron back into the hot Crisco and fry until the batter becomes crisp and lightly browned.
10. Carefully remove the timbale case from the iron and let it drain on a paper towel to remove excess oil.
11. Note that if the batter does not cling to the iron, the iron is not hot enough. If the Crisco sizzles excessively and the batter case spreads out and drops from the iron, the mold is too hot.
12. Be cautious not to dip the iron too far into the batter, as this could cause the case to come over the top of the iron and make it difficult to remove.
13. Once the timbale cases are ready, they can be filled with a variety of fillings, such as creamed dishes, cooked vegetables, fruits, custards, or even ices.
14. This recipe yields approximately forty timbale cases.

CONCLUSION:

• Timbale molds offer a creative and impressive way to present a wide range of dishes. Their history showcases the enduring appeal of elegant and decorative food presentation, spanning across cultures and culinary traditions. Whether used for savory or sweet creations, timbale molds provide a delightful combination of aesthetics and taste, making them a cherished tool in the hands of skilled cooks and chefs.