boilsover
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Posts posted by boilsover
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36 minutes ago, gfweb said:
My sense is that the Breville Air is better built. But time will tell.
The racks are heavier, that's true.
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On 2/1/2018 at 9:47 AM, Anna N said:
Same here. So far only annoying.
Good luck. I'm on my 3rd BSO. Would've completely quit them if not for BB&B's replacement policy.
The build quality is not very good, considering that $29 toaster ovens' are better. The controls are flimsy and fritzy, and that f^c&ing thermal fuse Breville uses (less than the top set temperature!) is enough reason to never buy one of these.
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On 1/31/2018 at 1:31 PM, Anna N said:
I stared at it for quite a while before I clued in. That’s my handwriting.
Speaking of synchronicity... Yesterday, as I drove past my Goodwill of choice, I witnessed a woman loading a nested stack of 5 rectangular woven storage baskets through her hatchback (You know, the ones that aren't really any good for anything). Three days earlier: A woman in front of me in the donation lane was handing the same stack to the attendant.
And it was the same car and woman.
As long as I live, I will regret not stopping to ask, a la Nancy Kerrigan, "Whyyyyyyyyyyyyyyyyyyyyyyyyyyy??
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1 hour ago, JoNorvelleWalker said:
Why would it not work with an iPad?
Because they rushed it to market. The better question is why doesn't it have a suite of manual controls?
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19 hours ago, Tuber magnatum said:
I have been on the hunt for one of these. Thanks for the tip. Unfortunately when I go to their site I seem unable to find any. Would you have any other info?
Matfer-Bourgeat usually offers them. About $1500 IIRC. The Cristofles are 10x that. I scored a very small used press for $200. Only used it a few times, more for lobster and crab than duck. In a pinch, you can also use those old vintage fruit and sausage presses.
Dehillerin, MORA and A. Simon would be good sources to find a new one.
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George Jetson, this one's for you: https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
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10 hours ago, Kerala said:
As somoeone who will never make puff pastry although I do use the store-bought stuff, I would love to see the results.
Happy to share what I learn.
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2 hours ago, andiesenji said:
I think i'm going to list mine on ebay. I doubt I will ever use them again. Just gathering dust.
If you do, I hope you have a last frenzy of roasting! Also, give a head's up here. How does the Black Angus model function as a salamander?
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6 hours ago, chromedome said:
Empirical comparison would seem to be called for - multiple batches made with conventional pin vs tutove, comparative "puff" shots, etc - but that's probably more effort than it's worth for what amounts to idle curiosity for the rest of us.
I'll play with it awhile, but a systematic trials-type comparison would probably be best left to our chef friend.
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1 hour ago, ElsieD said:
Offer only good in the U.S.
Wow, thanks. Snuck under the wire--2 years for $12.99!
FYI, at payment, you have the OPTION to auto-renew, but it's at the locked-in rate of $12.99/year. I chose not to auto-renew, and it was easy. But remember the discount code!
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3 hours ago, weinoo said:
Your wish...
"Puff pastry and other layered doughs have their own imported rolling pin that does a masterful job of spreading the chilled butter beneath the dough. It has 3/16-inch grooves running lengthwise on the 4-pound plastic roller and is made by a French firm, Tutove. It is very expensive, but worth it if you are deep into puff pastry. The twenty two rounded ribs separating the grooves push the butter ahead as the pin is rolled. With it there is less wear and tear on both the dough and the butter. The butter always seems to be better behaved under its influence." (weinoo - and who doesn't want to see butter better behaved!)
Thank you. I feel better about my $69 investment now.
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17 minutes ago, liuzhou said:
Only if you are a melon.
I don't know, everyone looks sexier eating from a pink plastic bedpan, don't you think?
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On 1/19/2018 at 7:14 AM, liuzhou said:
I am not a big melon seed eater, but many of my friends are so it will probably be useful.
I've heard eating melon seeds from a bedpan can result in pregnancy...
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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."
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8 hours ago, pastrygirl said:On 1/13/2018 at 9:03 PM, boilsover said:
The idea is that the pin has grooves/ridges that better place butter into the layers of dough.
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.
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2 hours ago, pastrygirl said:
. If you have time, I'm sure we'd all love to see a demo of the bumpy pin or comparison in results between that and smooth.
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.
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46 minutes ago, ElsieD said:
I'm curious - how much did you pay for it? Did you buy it from a pastry chef? I have never heard of but but it looks like an interesting piece of equipment.
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.
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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 surface is designed especially for distributing butter evenly throughout the dough when you roll puff pastry or croissants."
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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.
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34 minutes ago, Anna N said:
Well in my books, @andiesenji‘s extensive experience in pastrymaking counts for a hell of a lot more. If I were in the market for one of these I would be weighing her opinion very heavily before spending any money. Your mileage obviously varies.
Gosh, no popularity contest was intended. Just checking familiarity with the tool is all. Obviously some cooks have found a Tutove useful. Cheers.
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3 hours ago, andiesenji said:
I have known several chefs, French, German, Swiss and my friend of many years who was a pastry chef at the Huntington Hotel in Pasadena. I never saw one use a tutove, although they may have done when I was not around. Henri used a regular wood pin for all the preliminary work and for the final roll-out, he had a huge heavy steel pin.
The main thing is, if it works for YOU that's great! Anything like this should be personal preference. Just like knives, or skillets, or whatever. If you like something and it makes your cooking and baking experience better, then that is why we have a million different things. Something for everyone.
I like my cheap "bread" knives because they work for me. I have a homemade French pin (as well as a few other pins) and I don't care if other people want something different, that is THEIR choice. And it's good.
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.
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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.
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On 1/17/2018 at 9:02 PM, dtremit said:
But the fact that the steam output stayed super consistent after the pan temperature stabilized does demonstrate that it's holding the arbitrary temperature pretty well.
This is a very crude measurement. The water and PC will moderate the swings.
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22 hours ago, andiesenji said:
I just read this thread. No, I do not have a tutove, never felt the need for one and when I took classes in French cooking from Chef Gregoire back in the early '70s, one of the other women in the class said she had seen a tutove at Jurgensens (very high end food store that carried some pots, pans, utensils &etc.) and asked if they worked better than a straight French pin for pastry. It was very expensive -as was most of the stuff at Jurgensens.
The Chef had one word, "merde" and said, "don't waste money on it!" In fact, earlier when we began the class and were being told what we would need, he had suggested that we go to a lumber yard, ask for a 2-foot length of maple or oak round 2 inch banister, buy some coarse sandpaper and round off the ends and work it with finer sandpaper till it was smooth, oil it with mineral oil, wipe it as dry as possible and then rub it with the back of a spoon until it was slick.
I think most of us did. I still have the one I made.
The method he taught us involved a lot of beating on the slabs and the weight of the maple pin helped a lot. Over the years I successfully produced a lot of puff pastry, and other pastry, worked with that pin.
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?
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Breville "Smart" oven vs. Oster "dumb(?)" oven.
in Kitchen Consumer
Posted
Yes. When the first oven failed, I read up on how to "fix" it by replacing the fuse (about $1 from Radio Shack). There are YouTube vids, but don't waste your time--they changed the design to prevent user replacement.