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ThePieman

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  1. Well folks, its been a looong time since an update, I am still no further ahead and dropped the ball for a while, having moved from Germany to Shanghai. I woke up this morning wondering where had I got to with this search, Its taken me some hours to read through everything again, however in doing so I came across an Indonesian reference to Chicken Rissoles where the cook dipped the roll into beaten egg and then dropped that into the fat: no flour, no breadcrumbs... I thought that was interesting. On reflection I feel now that a lecithin emulsion is not the way to go, given the quality issues s
  2. Just toughing down... fried puff pastry? Not right, but promising. Same old, same old... textural issues. Rissoles were nice but.
  3. Hi folks, I appreciate your interest in this topic and my faltering steps in trying to understand it all. I also appreciate your input and comments. Through this dialogue I've been able to ask the right questions and find, what I think is, the right information needed to help unravel this dilemma (...all my problems have become dilemmas.) I'm currently in limbo with internet access so this'll be a quick one, but it has afforded me the chance to re-quiz my older books and I believe I've now identified the underlying cultural traditions that led to and informed the development of the
  4. Images: 1: Preparing to sheet a 15cm by 40 cm sheet of dough using kitchen wrap. The resultant sheet should be about 3-4mm thick. 2: Closeup of the texture, colour and appearance of the flash fried roll. 3: Autopsy shot to examine the thickness and doneness of the dough casing (filling not important, but being tasty is...) This image also shows that the roll indeed collapsed under its own weight and flattened out rather than maintain a more cylindrical appearance.
  5. Ok, what follows is the culmination of my endeavours thus far. There are still problems, so any thoughts or clarifications you can offer would be most welcome. Egg Batter Dough (Well… emulsified oil with lecithin dough, commercial Chiko Roll pastry dough) AP Flour 100%, Wheat Cereal (Semolina) 16%, Lecithin 2%, Salt 1.5% – Water 52%, Sunflower Oil 16% Method Wheat Cereal and Water was combined in a 1:2 ratio and set aside for 30 min. to soak and soften. Salt and Lecithin were added to the remaining water and mixed with a stick blender. To this the Oil was drizzled in
  6. Interesting Wikipedia entry. Prompted me to look further afield and found this, History of Pasta.
  7. Oh, and an Italian connection, of sorts: Fried lasagna rolls, never heard of them before - fried pasta… who woulda thunkit?
  8. Ah Serendipity, don't you just love those little gifts of good fortune, realised after a mistake, that come every now and then? So today's report. Cooked semolina? Its a no go. Makes the dough too soft and the control of moisture content goes out the window. On top of this the subsequent dough when cooked? Nice as it is, is not the right texture, doughiness, yeah, the mouthfeel is all wrong. I think the next option is to just soak the semolina in water and add it to the dough mixture and stiffen the dough with more flour. I am now, more than ever convinced that it is simply a pasta
  9. Interesting reference, so I looked it up. Its available via Modernist Pantry. http://www.modernistpantry.com/crisp-coat-uc.html When I read that it needs to be kept in motion to keep it in solution I immediately thought of corn starch. It turns out that its a modified corn starch. Yes it would give a crisper texture, like tempura. Which begs the question, Is the texture I'm looking for, a function of the dough's reaction to being immersed into hot oil? OR, is the texture built in, as part of the ingredients used to manufacture the dough? Originally,
  10. An interesting aside: deep fried Semolina… seems to be popular in Indian cuisine, here's a fusion recipe, the reason I present this is that I find the technique and texture interesting, however a batter would not be applicable to my application. Be that as it may, and having looked at the Brazilian mix, choux pastry, and polenta pastry, I think there is a convergence of ideas. Not yet sure where, but, still looking. My main Cooking references are dated, (AU)1934, (NZ)1938 and (AU)194-? so, these books are in the historical reference region that would be common knowledge for th
  11. I really have to say thank you for your comment, its given me lots to look at and turned my attention towards Italian/Greek/Turkish – Semolina/Polenta pastry. I never knew such pastry existed! Don't you just love the diversity in our culinary world? So happy!
  12. I've not heard of this type of dough, what is it? Got a recipe? interesting point, I'm gonna have to look at this further. I'm also trying to work from a 1950's Australian context as well, so I'm not sure if this method may have been familiar to the creator of the roll, although it seems he was reasonably informed about Greek and Italian, as well as trad. Brit/Australian cooking. Is there a parallel that you're aware of that I ought to be exploring?
  13. This thread has been a hoot! Love the word, "sous-videiness." Honestly, I feel for the OP. Hype marketing can be really frustrating, especially if you happen to cook better than many of the restaurants you tend to visit. Sous Vide is an old technique, a commercial processing technique and has only recently come into Cheffy fashion. I daresay much of the main meals you eat on airplanes have been prepped sous vide. The upside of the cheffy interest is that the GP get to say, hey I wanna do that too, and all sorts of new kitchen toys come to the home dining room table. The
  14. Latest Update. Emulsifying the Fat: Ok, so I mentioned, emulsifying the fat with either lecithin or egg yolk. Well, I prefer the lecithin method over egg yolk.Both make robust doughs, but the egg yolk dough is, more tender, softer, if you will, and moister (translate as gummy on the inside) which impacts cooking time and doneness. Wheat Cereal and Texture: I had previously tried to coat the roll in a light coating of Semolina (wheat cereal, auf Deutsch - Grieß) but the result was sandy rather than craggy and rough. So I thought lightly pressing the cereal into
  15. Before blind baking, or before normal filling and baking?
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