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melmck

Pistachio Paste

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On 11/15/2017 at 4:19 AM, Jim D. said:

I would be glad to do readings, but the problem would be that by the time your sample gets to me, the reading would no longer be accurate.

 

Does the ganache have to be liquid?  Obviously I'm confident enough to sell them, but I wish I had numbers to back me up.

 

 

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30 minutes ago, pastrygirl said:

 

Does the ganache have to be liquid?  Obviously I'm confident enough to sell them, but I wish I had numbers to back me up.

 

No, the sample can be solid. The issue is that it has to be spread into a little plastic cup (1.5" in diameter, a little less than .5" in height), so liquid is definitely easier. But food inspectors carry these devices around to test the shelf life of things like baked goods, which have to be chopped or ground up for the test. I am getting ready to experiment with incorporating shortbread into a bonbon and plan to chop up the shortbread to fit in the cup to test it. I own no stock in the company that makes the Pawkit, but checking the Aw does provide a large amount of comfort with a ganache recipe I have invented myself--or a lot of concern when the reading goes up to higher levels. At that point it's time to reformulate! I can say that when I submitted my application for approval to sell chocolates, the state authority appeared to be impressed that I included Aw readings with the recipes I was required to provide.

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I made pistachio paste today. I didn’t really toast the nuts but warmed them in hopes of releasing the oils. Not sure that was effective though, they still took much longer to liquefy than hazelnuts do. Adding extra pistachio oil to loosen things up would probably help.

 

Heres my hazelnut paste from a few days ago, pretty liquid 8506ACF9-B241-47ED-BB0C-3D356F3E0785.thumb.jpeg.34fd315c2755112e6eda48bdea97813c.jpeg

 

and heres today’s pistachio - much thicker!EA025074-932F-4FE9-89F9-E0C7F4CD0407.thumb.jpeg.5065f21fd0ae929ca36a5c49ba149ed1.jpeg

 

i saved some out just plain and added a little sugar and a pinch of salt to some. 

 

@Jim D. if you pm me a mailing address I’ll send you a bit so you can see how homemade compares to commercial and decide if you want to make your own. 

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What exactly is the difference between pistachio paste and pistachio butter? I was gifted with some Sicilian stuff a while back (can't remember if it was paste or butter) and I'm pretty sure it had sugar in it. I didn't even bother to put it on toast;  spoon to mouth, it lasted a couple of days. I want to try some other brands, some perhaps with no sugar, so with moderate amounts of sugar.

 

For baking purposes or ice cream I assume you want one with no sugar? The Fiddyment Farms seems highly recommended and it is available through Amazon Prime, which works for me. Both the butter and the paste have no sugar. What might be the best uses for either?

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Not that this quote will completely clear up the difference between paste and butter, but this is what Fiddyment Farm has to say:

 

Our Pistachio butter and paste are both 100% pistachio! Our paste goes through a multi step process which makes it more fluid, ultra smooth, and mixable where our butter is similar to old fashion peanut butter consistency. 

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1 hour ago, Jim D. said:

Not that this quote will completely clear up the difference between paste and butter, but this is what Fiddyment Farm has to say:

 

Our Pistachio butter and paste are both 100% pistachio! Our paste goes through a multi step process which makes it more fluid, ultra smooth, and mixable where our butter is similar to old fashion peanut butter consistency. 

 

Odd, I would have guessed the other way around.

 

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I just talked to Dana at Fiddyment Farms. She said the only difference is in the amount of refinement. The butter is grainier and thicker than the paste, which is smooth. Flavor is the same, texture is not.

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Here is some video of the premier wonder grinder in action with pistachios...

 

 

I always coat the pistachios in a small amount of crystallized sugar to act as an abrasive to help the grinding process.

 

Cheers

Luke

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6 hours ago, Luke said:

Here is some video of the premier wonder grinder in action with pistachios...

 

I am intrigued.

 

However I note on the amazon page the seller says for nut butter or chocolate grinding to use the premier chocolate refiner instead.  I gather these are similar construction but with heavier duty parts, not to mention orange color.

 

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27 minutes ago, JoNorvelleWalker said:

 

I am intrigued.

 

However I note on the amazon page the seller says for nut butter or chocolate grinding to use the premier chocolate refiner instead.  I gather these are similar construction but with heavier duty parts, not to mention orange color.

 

 

This page details the upgrades specific to chocolate making, no doubt helpful if doing any serious production but not crucial for the occasional small batch.  https://indichocolate.com/collections/chocolate-making-machines/products/chocolate-refiner

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What are the height requirements and counter space requirements of the Premier grinders?  They seem to come in three form factors:  the one posted by @Luke and two others, a tilting model and a low height model.  I might retire my bread machine to the bedroom.

 

Also I wonder how well the Premier grinders work with smaller quantities of nuts?  I note with my Waring I have to use a couple cups or more at a time and scrape down often.  The final result is fairly smooth but the paste gets rather hot.  (If I'm making a nut paste with a lot of other ingredients in the Waring it's not much of an issue.)  With the Premier could I grind a cup or two of nut meats at a time?

 

And now that I think about it does anyone have a method to induce recalcitrant pistachios to leave their shells?  Every time I go through a bag there's a handful or two that won't give up.  I've tried a knife but that is more than a little dangerous and often as not the nut meat goes on the floor.  Probably not great for the knife edge either.

 

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Posted (edited)
1 hour ago, JoNorvelleWalker said:

And now that I think about it does anyone have a method to induce recalcitrant pistachios to leave their shells? 

This as recommended by John Thorne in his book Mouth Wide Open.  And you get enough of them that you can leave them all over the house. :D


Edited by Anna N To fix title of book and add additional info (log)
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30 minutes ago, Anna N said:

This as recommended by John Thorne in his book Mouth Wide Open.  And you get enough of them that you can leave them all over the house. :D

 

 

Would be nice if those things would replace quarters doing my wash.  Seriously, I still think I would hurt myself.  How are pistachio shells removed commercially, anyone know?

 

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And it turns out these folks are in the next town over.  I could almost walk there.  Though I'd be hard pressed to carry home a millstone.*  Fortunately the large machine has wheels.

 

*by coincidence "Millstone" is the name of another nearby town.

 

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54 minutes ago, JoNorvelleWalker said:

And it turns out these folks are in the next town over.  I could almost walk there.  Though I'd be hard pressed to carry home a millstone.*  Fortunately the large machine has wheels.

 

*by coincidence "Millstone" is the name of another nearby town.

 

I bet he'd drop it off for you. He's a delightful fellow. 

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On ‎1‎/‎1‎/‎2018 at 6:18 AM, Luke said:

Here is some video of the premier wonder grinder in action with pistachios...

 

 

I always coat the pistachios in a small amount of crystallized sugar to act as an abrasive to help the grinding process.

 

Cheers

Luke

 

What weight of pistachios is in the video?

 

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On 1/1/2018 at 11:39 AM, JoNorvelleWalker said:

Also I wonder how well the Premier grinders work with smaller quantities of nuts?  I note with my Waring I have to use a couple cups or more at a time and scrape down often.  The final result is fairly smooth but the paste gets rather hot.  (If I'm making a nut paste with a lot of other ingredients in the Waring it's not much of an issue.)  With the Premier could I grind a cup or two of nut meats at a time?

 

I think best results would be with at least a pound, to keep things moving and not spread too thin, but I haven't tried less than that.  I'll try to remember next time I'm grinding hazelnuts to see how a smaller amount does - I've been doing do 2 or 3lb at a time, pre-ground in my cuisinart until small then transferred to the grinder to finish.

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On ‎2018‎-‎01‎-‎01 at 5:18 AM, Luke said:

Here is some video of the premier wonder grinder in action with pistachios...

 

 

I always coat the pistachios in a small amount of crystallized sugar to act as an abrasive to help the grinding process.

 

Cheers

Luke


That's a cool little machine and much less expensive than I expected to find when I followed the link to the site. Almost makes me wish I actually needed one. :D

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2 hours ago, Tri2Cook said:


That's a cool little machine and much less expensive than I expected to find when I followed the link to the site. Almost makes me wish I actually needed one. :D

 

When did NEED enter the equation?:)

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For those grinding their own pistachios, what pistachios do you use and how do you prep them?

 

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On 1/1/2018 at 11:39 AM, JoNorvelleWalker said:

What are the height requirements and counter space requirements of the Premier grinders?  They seem to come in three form factors:  the one posted by @Luke and two others, a tilting model and a low height model.  I might retire my bread machine to the bedroom.

 

Also I wonder how well the Premier grinders work with smaller quantities of nuts?  I note with my Waring I have to use a couple cups or more at a time and scrape down often.  The final result is fairly smooth but the paste gets rather hot.  (If I'm making a nut paste with a lot of other ingredients in the Waring it's not much of an issue.)  With the Premier could I grind a cup or two of nut meats at a time?

 

My premier tilting grinder is 16” tall and about 12” wide at the max - about the size of a stand mixer. . 

 

I tried a mere 3 Oz of nuts, that wasn’t really enough to keep things moving. 6 Oz worked better, I’d say a cup is the minimum you’d want to grind. Keep in mind that you lose some clinging to the wheels (its hard to get 100% clean with a spatula) so in a smaller batch you’d lose a higher percentage. 

 

 

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34 minutes ago, pastrygirl said:

My premier tilting grinder is 16” tall and about 12” wide at the max - about the size of a stand mixer. . 

 

I tried a mere 3 Oz of nuts, that wasn’t really enough to keep things moving. 6 Oz worked better, I’d say a cup is the minimum you’d want to grind. Keep in mind that you lose some clinging to the wheels (its hard to get 100% clean with a spatula) so in a smaller batch you’d lose a higher percentage. 

 

 

 

Thanks, that's better than I'd thought.  How do you get your shells off?

 

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37 minutes ago, JoNorvelleWalker said:

 

Thanks, that's better than I'd thought.  How do you get your shells off?

 

Buy them already shelled--it's definitely worth the cost, given the stubbornness of the shells.

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