boilsover
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Posts posted by boilsover
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On 3/10/2018 at 3:12 PM, Smokeydoke said:
It's all in the eye of the beholder.
Actually, it's in the eye of the people who were there.
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4 hours ago, Smokeydoke said:
And honestly, no discernable difference in the two batches, but I'm looking at it from a computer screen at 9am in the morning. Dough A looks just as flaky and puffy as Dough B. Dough A (regular pin) maybe moreso.
Well, that's not the view of those of us who made, saw and tasted them. Maybe you have a special monitor that allows you to see things people in the kitchen couldn't?
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2 hours ago, heidih said:
Madeleine Kamman gives a recipe in "When French Women Cook". Proportions are 1 cup juice from sour juicy green grapes, 1/4 cup sugar, 2 cups alcohol (90 proof clear, or grappa or pisco), and 1/2 cup wine vinegar. Age at least 2 months before use. Store in cool dry place.
This sounds like a shrub cocktail recipe to me!
Larousse doesn't say anything about fortification or sugar. All it says is:
"VERJUS The acid juice extracted from large unripened grapes or crab-apples, which was formerly widely used as a sauce ingredient, a condiment and in deglazing until eventually superseded by the instruction to add a dash of lemon juice in recipes. In the Middle Ages, verjus (literally 'green juice') was an acid-tasting stock prepared with the juice of unripe grapes, sometimes mixed with lemon or sorrel juice, herbs and spices. It was used in most sauces and liasons.
In the latter years of the 20th Century the use of verjus experienced a revival. It is in general use in Middle Eastern cookery."
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4 hours ago, Barrytm said:
Wavy is a better way of describing it than I did, though since you went back and forth, my guess is that the waves are very tiny.
Yes. The beads on the pin are 3/32" tall. In a 4-turn pastry, there are 81 layers (an 8-turn is something like 6500!) so even a little extra length should count up.
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1 hour ago, Barrytm said:1 hour ago, Barrytm said:
Did you use it differently than you would use a regular rolling pin? I wondered whether you would run it over the dough just once, or if you went back and forth and tried to keep the grooves in the same place or not?
No, I used it the same way I would have used a smooth pin--if only because that's all I knew to do. The recipe called for several repetitions of rolling out the dough into a rectangle of specific dimensions, so the rolling was 98% in the direction of the 2 axes. No, keeping the grooves in the same place isn't humanly possible--the impressions quickly disappear. I'm speculating, but perhaps the Tutove imparts wavy (i.e., longer) layers than a flat pin does?
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3 hours ago, Cronker said:
Balsamic does pretty much the same thing as verjus, and far cheaper.
Umm, except for the pH, being cooked, the lack of freshness and tannin, concentrated sugars, reductive reactions, fermentation with yeast, acetic oxidation, lignin flavor exchange, concentration of volatiles by transpiration, thickness, color, flow and a couple hundred flavor molecules, yes, balsamic is quite like verjus.
You're not buying very good balsamic if you think verjus is dear.
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11 hours ago, Lisa Shock said:
Generally, when testing, one cuts the pastry so that the internal layers can be evaluated. It would have been interesting to see two cut halves, one from each batch, next to each other.
I bit a couple (dozen) in two. Does that count?
I didn't realize I had to convince a jury beyond a reasonable doubt. I'll bring the Tenderometer next time.
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9 hours ago, ElsieD said:
It's hard to really tell the difference when one batch is in the front and the other is bringing up the rear, so to speak. Can you post a picture of them side by side?
Sorry, these are all the photos of the finished pastries. All were eaten and/or given away.
The difference was obvious in person. I think it's pretty easy to see in the photos, too.
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10 hours ago, Kerry Beal said:
Are they baked in the same size pan?
Yes. The rings were all the same model. And the tins all took the same-diameter parchment rounds in their bottoms.
In the second photo, the smooth-pin pastries from the tins are inverted to show how they did not caramelize very well.
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OK, so here are two photos which show the difference. The Tutove-rolled pastries are on the rack in the foreground, and the ones rolled with a plain pin sit behind.
I also include a photo where the Tutove can be seen.
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On 3/3/2018 at 12:40 PM, paulraphael said:
Anyone cook with this? Recommended brand and where to find? Preferably something not too exotic?
My summer house neighbor has a grape arbor that produces prolifically, but she never sees a ripe grape because the raccoons take everything. At my suggestion, since 2016 she's been harvesting early and pressing verjus. It's fabulous fresh, and very, very good canned. A salad dressing using it can be relevatory.
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On 1/24/2018 at 5:15 AM, 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.
Well, my friend and I ran an A-B comparison last Wednesday with 4-turn kouign aman. Eveything but the pin was the same.
The spring was uniformly greater in the tutove-rolled batch (12 pastries each) than the one rolled under a smooth tapered French pin, resulting in a lighter center, and the layers inside were more distinct. The same result obtained in both pastry rings and muffin tins. I will post photos later.
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1 hour ago, Cronker said:
I work for a charity store that is connected to a religious organisation, so we are not allowed to sell Buddha ornaments. Harry Potter and Twilight items are likewise outlawed (supernatural themes)
Wait, your religious affiliate doesn't have its own supernatural theme(s)?
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On 2/18/2018 at 8:54 AM, Porthos said:
Also handy for retrieving things in inaccessible cracks in your car.
I have a CD stuck in my car deck.. I'll try...
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14 hours ago, scubadoo97 said:
Still needed a little trimming. Some parts can be gristley
That's surprising. Maybe a matter of individual butchers. Still, at $10/lb., I'll gladly retrim and retie.
Oh, I get it! It's terrible, and fatty and you really shouldn't buy it. [more for you and me]
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1 minute ago, FauxPas said:
How is this labeled in the Costco stores? As a ribeye cap? How do you usually prepare this cut? Similar to this link, perhaps? http://www.seriouseats.com/2012/05/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html
Yup, "ribeye cap steak". No, not like Kenji: it's rolled and tied. I mostly pan fry, with or without SV.
Straight from Costco. I've seen it for as little as $9.99/pound. The tri-tip for $7.99.
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5 hours ago, rustwood said:
Does anyone buy seafood at Costco? I am often tempted by their wild caught salmon and...
I buy fresh local seafood at Costco all the time. Let your nose be your guide, and don't be afraid to ask the monger to open a package for a sniff.
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I like their Prime cuts, especially the spinalis dorsi "cap" they cut off the ribeye and tie into rounds. This cut and their Prime Tri-tip are fabulous values.
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On 2/14/2018 at 9:59 AM, Porthos said:
Major score. Hobart KitchenAid 4 1/2 qt with the paddle, whisk and dough hook. Working condition. $21.25. After I clean it up it is going to a friend who bakes.
Wow is right. Great find--it looks brand new!
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2 hours ago, oofencocotte said:
My question is whether I could use a tawa that I have
Sure, if there's clearance 'twixt the tagine and the disk's handle.
Personally, I wouldn't chance it if the hob is gas and the disk is smaller than the tagine's base.
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On 2/5/2018 at 3:29 PM, Darienne said:
Sorry...,but does CATO mean Catastrophe at Take Off?
Bingo.
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5 hours ago, IEATRIO said:
Can you please explain the issue with the thermal fuse? Is that part of the issue with the defective switch? Or is that a separate issue?
Separate issue. The oven just CATOs if the fuse reaches its blow temp--which is less than the oven's max temp. Nifty, huh?
I Bought a Tutove – Now What?
in Kitchen Consumer
Posted
You're kidding, right? I must've missed that section of the rulebook. They were cut to 4x4" squares.
If you really care, you can tote up the weights from the prep---it can be found at p. 299 of David Liebovitz's most recent book, L'appart. There were a few errant grains of sugar, so I'm sure my results are untrustworthy...
No, I used it the same way I would have used a smooth pin--if only because that's all I knew to do. The recipe called for several repetitions of rolling out the dough into a rectangle of specific dimensions, so the rolling was 98% in the direction of the 2 axes. No, keeping the grooves in the same place isn't humanly possible--the impressions quickly disappear. I'm speculating, but perhaps the Tutove imparts wavy (i.e., longer) layers than a flat pin does?