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Thursday, February 13, 2020

Uno Casa Tortilla Press Review

Uno Casa Tortilla Press Review

Buy it at Amazon: Uno Casa Tortilla Press [Affiliate Link]

Takeaway: Easy to use, uniform size and thickness tortillas, ready in minutes.

You’ll receive the tortilla press plates, 8” press handle, 100 pre-cut sheets of parchment paper (7.2” x 9”), a bag of hardware, and an instruction sheet. Your unit may come pre-assembled except for the handle, but if it doesn’t, you’ll need a Philips screwdriver for the hinge. The long hollow pin goes into the wide hinge by sliding through the holes on the sides, then to secure it, tighten the screw with a screwdriver. When assembled, the piece inside the hinge will not sit flush and may wiggle around a bit; this is intentional by design to allow for enough movement when pressing dough to make it flatten evenly. To attach the handle, use one long screw and one wing nut; a spare set of screws is included in case it breaks. Place the handle with the flat side down into the narrow hinge. Insert the screw through the holes and then screw the wing nut onto the end snugly but do not over-tighten the screw. Again, when properly assembled, there should be some wiggle room and the handle will not sit tightly inside the hinge joint.

When opening the two plates, the upper plate will rest in the open position at about 100°, it will not lay flat. This press has an 8” diameter. The entire press when fully assembled weighs about 6 lbs 10 ounces. Like most new cast iron cookware, the press is pre-seasoned so you will not have to season it out of the box. However, if you do need to season it later on, to prevent rust, you can season it the same way you would a cast iron skillet by rubbing a thin layer of oil all over and placing it in a 350° oven for 30 minutes.

So far, I've only made white corn tortillas in this press, using Maseca to make instant masa. It's a super simply recipe and it only takes minutes to whip up a batch of fresh tortillas. Combine 1 cup of Maseca with 3/4 cup of cold water. The resulting dough should be dry to the touch and uniform enough to roll into balls. I like that this set included pre-cut parchment paper. To prevent sticking, I dust the parchment with dry Maseca and use a second sheet on top of the dough (Also dusted with Maseca). It takes some getting used to how much pressure you need to put on the handle because it feels like a lot of pressure, but go slow and don’t overdo it. With a golfball size lump of dough, I get a thin six inch tortilla. The thickness is about 1/16th of an inch or 1.5mm. To cook, place on a dry fry pan at medium-high heat for 1 to 2 minutes before flipping then cook for 1-2 minutes more.

I like to keep my cooked tortillas in a fabric tortilla warmer which keeps them warm for about 30 minutes without building up moisture so the don't get soggy. They come out steaming and still fairly hot even while waiting for me to finish a large batch of tortillas. The fresh tortillas taste much better than the store bought ones and are really easy to make with the Uno Casa press. While you can always go old school with a rolling pin or even press the tortillas with heavy books, I like that the press is no mess, no fuss and makes uniform shape and thickness tortillas every time.

Buy it at Amazon: Uno Casa Tortilla Press [Affiliate Link]
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