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boilsover

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  1. I Bought a Tutove--Now What?

    Then there's this: https://vermontrollingpins.com/shop/tutove_rolling_pin.shtml And this, from https://www.cookstr.com/recipes/wheaten-croissants "A tutove (ridged) rolling pin can be used, for added ease in rolling, for the first four turns, after which the dough layer becomes too thin, and the butter could break through."
  2. I Bought a Tutove--Now What?

    This doesn't make sense to me. The butter is 'placed in the dough' by putting the butter block on the dough, folding it up, and rolling... Well, let me offer an idea that makes sense to me. I suggest that, when rolled with a smooth pin, the forces are such that the dough (paste and butter layers alike) is moved almost completely in the direction in which the pin is rolled. With the longitudinal ridges (which are rounded), a pushing motion along with downward pressure will exert both forward and rearward forces in all the layers. This might mean more consistent thicknesses of paste and butter layers after the chosen number of turns. This may well be part of what was said about avoiding tearing; then again, perhaps there's more to it.
  3. I Bought a Tutove--Now What?

    I'll see what I can do. I'm still a little surprised that, with the huge wealth of experience here, this is tabula rasa.
  4. I Bought a Tutove--Now What?

    It was $69 on Ebay. The seller told me after the fact that they retail for $275. I don't know of she's a pastry pro. Coincidentally, when an acquaintance in San Francisco heard I'd bought this one, she told me she has a few in her vintage cookware shop. Anyone who's interested, let me know, and I'll put you in touch.
  5. I Bought a Tutove--Now What?

    OK, for the less incurious, I found this in Larousse Gastronomique: "Professional pastrycooks use various specialized rolling pins; fluted metal pins to pattern the surface of caramel or almond paste; fluted wooden pins to roll out puff pastry (this keeps the pieces of butter separate and ensures uniform distribution)...' From The Cooks' Catalogue (1st ed., Beard, Glaser, Wolf, Kafka, Witty, eds): "In the loose amalgam which is pastry dough, the fat must always, by one means or another, retain its separate identity--it must not, in other words, soak into the flour. When a flour-and-water dough is stacked in hundreds of layers separated by layers of butter--that is, when it is being transformed into puff pastry--the segregation is even more essential. And although any good-quality plain rolling pin can be used to make puff pastry, the ultimate instrument for this purpose is the French grooved rolling pin with the trade name Tutove: the manufacturer proudly calls it a "magic rolling pin" The magic lies in the 1/8" grooves which run lengthwise on the wooden roller; the rounded ribs separating the grooves distribute the butter evenly between the layers as the dough is rolled and as the layers become thinner and thinner and multiply in number with subsequent folding and rollings. The bite of the grooved pin is also effective in softening the dough when the pin is used to beat it after it has been chilled between workings. Made of hardwood, with black plastic handles, this is an expensive piece of equipment, but worth the price if you intend to make puff pastry: bouchees, puff-paste croissants, vol-au-vents, napoleons, crust for beef Wellington, or any number of delights." From Child & Beck: "The French Tutove pin is sometimes available in import stores; its cannellated syurface is designed especially for distributing butter evenly throughout the dough when you roll puff pastry or croissants."
  6. Precision induction: Tasty Onetop

    Well I think that because I was told that this morning in meetings with Zwilling's head of cookware innovation. He came from Solingen to discuss, among other things, how to put semiconductor chips into pans designed to work with these PICs. Software based extrapolation is the way induction hobs work.
  7. I Bought a Tutove--Now What?

    Gosh, no popularity contest was intended. Just checking familiarity with the tool is all. Obviously some cooks have found a Tutove useful. Cheers.
  8. I Bought a Tutove--Now What?

    OK, you've never seen one in use, and one of your teachers told you he thought a Tutove was a waste of money. That counts for something, I guess. I'm still hoping to hear from someone who has actually used one. Thanks.
  9. Precision induction: Tasty Onetop

    OK. But the coil is going to cycle on and off, and as long as the PC is venting, it's a crude gauge of temperature. To understand this, it helps to visualize a very large pot.with a large thermal mass. The PIC software extrapolates what it thinks is the inside temp from the exterior reading. It takes awhile to reach a steady state, and when it does, the coil cycles off waiting for the signal to switch on again. There are overshoots and swings.
  10. Precision induction: Tasty Onetop

    This is a very crude measurement. The water and PC will moderate the swings.
  11. I Bought a Tutove--Now What?

    Pardon my ignorance, but isn't the idea of a Tutove that it better puts the butter throughout the dough in the fewest "turns"? It would seem to me that the grooves/humps of this pin would do that better in 4 "turns" that the same number with a smooth pin. I can visualize the latter as being like roll-formed Damascus steel, and the former like raindrop or wave Damascus. What do I have wrong here? Has anyone here actually used a Tutove?
  12. Sure, you can do it that way. You can slice bacon the same way, too. I guess I'm not as stingy with my smoked salmon--I slice on the diagonal, thicker, and down to the board. But I also rarely smoke to that lox consistency; I can see how the style of slicing might be good for that.
  13. I Bought a Tutove--Now What?

    Yeah, I'd rather have a Rorgue, too. $4,000 for a sheeter versus $70 for a pin? I'd rather have the $3,930 in Bitcoin Amazon stock.
  14. Precision induction: Tasty Onetop

    OK, I get it. You're using the temperature setting as the arbitrary numerical setting, even if it's objectively inaccurate. I even get that, e.g., if the setting of 267F is lower than the setting of 286F, that might be valuable regardless. I just like to acknowledge arbitrary things as being arbitrary, rather than thinking that a sharp, pointy-number temperature setting is true. This stuff tempts users to think and talk and judge like they have beaucoup accuracy and precision, when maybe they don't. When they share temps for preps between owners of a different brand/model with a different sensor or algorithm (ControlFreak, Cue, etc.), what? Someone's an idiot? Everyone should buy the Tasty Cookbook because only that works true to their readings? Sounds like political discourse more than science. I just want to cook.
  15. Precision induction: Tasty Onetop

    The better question is: Consistent with what? PICs have heretofore been wildly INconsistent with their temperature settings, even if they are repeatable between uses. In the typical PICs, the temperature settings have been a joke. What makes this one different? If you set 267F at the controls, what confidence do you have that it means 267F in the pan? Frankly, I'd rather have an arbitrary numerical setting that I've vetted than a false temperature setting. But if this appliance is accurate, then it could change my mind. Seems easy enough to test...
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