Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    KITCHEN NOTES

    Aug 06, 2019 5 minutes
    BY STEVE DUNN
    ANDREA GEARY
    ANDREW JANJIGIAN
    LANLAM

    WHAT IS IT?

    Shaped like a modern-day juicer with a large hopper and a spout protruding from its base, this kitchen tool dating from the early 1900s is a Katzinger cake filler.

    Used by commercial bakers to fill pastries such as doughnuts and eclairs with cream or jelly, this timesaver was the brainchild of Austrian-born tinsmith Edward Katzinger, founder of a Chicago-based company that also manufactured commercial baking pans.

    Measuring about 18 inches tall and 8 inches wide, the cake filler has a cast-iron base and a tin hopper. To use the tool, a baker would load the hopper with jelly or a cream filling, adjust the throw of the plunger lever to extrude the proper amount of filling, pierce the pastry with the extrusion nozzle, and then

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated4 min read
    No-Commitment Refrigerator Preserves
    Refrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushe
    Cook's Illustrated6 min read
    Kitchen Notes
    If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose
    Cook's Illustrated3 min read
    Just Add Water
    When I do live cooking demonstrations, I like to bring a volunteer on stage to carry out a particular experiment. I present the person with two small pots of hot liquid, one containing vegetable oil and the other water. Both liquids are being held at

    Related