They’re very thin and bubbly and are sticking to the iron (even after I greased it) and they taste v salty??? Anyone know what’s going on bc I’ve been making these for 15 years and this has never happened. Going to clean the iron again but ? And I checked the recipe and I don’t remember getting any of the ingredient portions wrong. And I DEFINITELY didn’t put any salt in.

(Also please be delicate w me I just finished finals week so there’s a non zero chance I did smth very stupid 😭)

by earthrises9

9 comments

  1. Why make krumkake when you could make smultringer. (You also should include your recipe if you want real answers)

  2. Salt tastes salty. Don’t know what to tell you. It came from somewhere.

  3. I’ve never heard of people using starch before in person, and looking up recipes online I only found one that uses starch (they used potato starch)

  4. Yes, you need to grease Krom iron especially if it is an old one. It is usually not necessary to grease it afterwardsespecially if it is an old one. It is usually not necessary to grease it afterwards. Make sure not to mutch or to litel. Iron need to be full grease or everything get stuck to it. Gl

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  6. Your best bet is a polymerise the press. Clean it well first. Add some oil (or butter, but oil is better) with a brush. Set it on the highest setting. Some smoke is good. But don’t set of you’re fire alarm.

    Make as you normally would with butter etc.

    I can’t guarantee the press will get to the temperature required to make it non stick. But i’m a chef and this is how i make cast iron and stainless steel non stick.

    Love you

  7. Oh my god I used baking soda instead of cornstarch. Thanks yall turns out this really was a post finals fried circuit fire. RIP

  8. My grandmother taught me to leave the batter for a while before putting it in the krumkake iron. Something about the gluten bindings having to stabilize.

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