Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Everything posted by ThePieman

  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?
  16. Me too. yeah, 30 something years ago I was just completing high school, and its a real challenge for me just to remember what the local hamburger tasted like. I ate plenty of them, but never drank a Lufthansa Cocktail. Had I been old enough and able to enough to fly Lufthansa, it would've only been a once off affair, so I can understand the nostalgia would definitely get in the way, unless of course it was truly exceptional. So exceptional, they felt the need to change it, twice. Recipe now in the Recipe collection.
  17. This recipe is inspired by the Original Lufthansa Cocktail, not the present day commercially available version, and should end up around 30% abv. For a full history about this recipe and the original that inspired it, please visit my blog, Villa Tempest. Ingredients: 250ml Rosé Vermouth 370 ml Apricot Schnapps/Brandy 75 ml Framboise/Raspberry Eau de vie 20 ml Orange Bitters 55 ml Elderflower Syrup Method: Combine all the ingredients, mix well and bottle. Makes 1 x 750ml batch. Serving Suggestion: To 2 full measures of
  18. Hi folks, I searched here for mention, but didn't pull anything along these lines. So I want to ask, should/could7would/can I post my recipe variation of the Lufthansa Cocktail here? I discuss its history on my blog, and the rationale behind my recipe for it, but I would love if anyone remembers the original, and is a keen mixologist, would be willing to weigh in on whether its a hit or miss. The other reason I think it shuld be in EGullet's recipe archive is, as far as my father-in-law says, there is a recipe out there but its selling for 150€ or so. Whic
  19. Correct. I'm sorry if I let that question pass, perhaps I should have addressed it. What are YOUR favourite 3-4 home-grown fast foods? What do you miss when you travel, extensively, even if it is cross-country or interstate? In China & Vietnam, I missed meat pies, chiko rolls, & dim sims, but most of all, Cheese. So, in China I developed a method of making fresh cheese from UHT milk. In Vietnam, I started a made-to-order Pies, Pasties, Sausage Rolls business and added a Weekend Farmer's Market Grill Station where I developed a Vietnamese variation of the Philly Cheeses
  20. No. They are either quick baked or deep fat fryer blanched partially, then flash frozen and packaged. They are then meant to be finished on site and on demand. Tried bread, raw bread dough does not produce the surface texture when fried and doesn't have the denseness on the inside. pre-baked bread sheets have a similar issue. It does have a bread-like external temperature, I'll give you that, but the cross section is all pastry dough (of some sort)
  21. The single biggest issue bothering me with this, "dough" is its external texture. Have you seen my video autopsy of the product? It shows the texture very, very clearly. My latest insight, is this. If after various methods of making dough does not produce a physical texturisation of the outside surface of the dough when immersed in hot fat, then the texture, logically, is developed in some other way. I postulate the following: After making the dough, it is dampened, then rolled in wheat cereal (semolina) and shaken off. This is then misted and held moist for an hour, which would re
  22. rather interesting medium, thanks for the link. Yes. And Spring Rolls, and Vietnamese Spring Rolls, and the fresh ones (nem) also. no bearing on this though. This is not an Asian copy, but something else that came about because of Asian Spring Rolls being too dainty and delicate in 1950's Australia, i.e. not substantial and robust enough. That being said, similar issues apply to managing steam buildup inside the roll. That's why I suggested the thin side caps may function as a steam release mechanism. Now, lecithin used to emulsify the fat that goes into
  23. Good suggestions, Lisa. I have tried to find some videos, indeed I did find one about Simplot Australia, but unfortunately it was rather cautious about showing various product under manufacture, and was no help in this case. In what proportion is the Lecithin used in pastry doughs? That would be a useful ratio for determining a rough percentage of it in this product. In the meantime here are a few pics from the last few days efforts: Theme & Variations in basic egg batter dough. Simple samples for frying
  24. I hear you but I think you might be putting the cart before the horse, so to speak. This product is 20cm long and roughly 4-5 cm in diameter, so extrusion effects may impact dough characteristics, but this is not an extruded product its rolled, cut and possibly manually finished. Since the seaming of the dough is straight and not spiralled, I do not think that the product is rolled in a single industrial length and then cut, I believe it is cut to length and then folded/rolled. Be that as it may, industrial commercial processes being forever interesting for the curious; this produc
  25. Yes, waited to reply so that I could share this Video which gives a good demonstration of Piebase and its properties. Enjoy.
  • Create New...