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melmck

Pistachio Paste

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36 minutes ago, JoNorvelleWalker said:

 

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

 

I buy them shelled from Trader Joe’s!  They have the best prices on nuts without having to buy a case - they even beat some of the wholesalers. 

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Thanks both of you.  For some reason pistachios in the shell taste better* to me than ones sold pre-shelled.  May be psychological.

 

*once removed from the shell that is.

 

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20 hours ago, JoNorvelleWalker said:

Is there a consensus for using raw pistachios when making paste?  How about for other nuts?

 

I believe that it is felt that pistachios don't benefit from roasting before being made into paste, but that hazelnuts and almonds do.

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Now that the Premier is proudly situated on my kitchen workbench (why, oh why did I not get the little one??) it appears pistachio a la minute is not about to happen.  If one grinds up a batch of paste how long does it stay good?  Should the paste be refrigerated?

 

And if anyone is wondering the Zojirushi bread machine is now buried in the bedroom.

 

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9 hours ago, JoNorvelleWalker said:

Now that the Premier is proudly situated on my kitchen workbench (why, oh why did I not get the little one??) it appears pistachio a la minute is not about to happen.  If one grinds up a batch of paste how long does it stay good?  Should the paste be refrigerated?

 

And if anyone is wondering the Zojirushi bread machine is now buried in the bedroom.

 

I refrigerate my pistachio paste (all nuts pastes actually). If the paste is thoroughly mixed, it may stay that way in the fridge, but at least the oil separation will be reduced. I have had (commercially made) pistachio paste last a year in the fridge. When I buy in quantity, I freeze all nut pastes, and they defrost quickly and without any harm that I can detect. Alas, I don't have any more "burial" space for unused equipment; now even some essentials are buried.  I feel for those who will have to clean everything out once I am in that perfectly equipped chocolate studio in the sky.

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So we dropped by the Fiddyment Farm booth at the FFS show yesterday. Delightful people. Apparently they make a paste about half way between the butter and the paste. The butter is ground pistachio with no additional oil. The paste is more finely ground pistachio with some pistachio oil and the product between is more finely ground without the additional oil. On tasting the products the paste provided the best flavor - likely due to the additional surface area(?). Samples of the mid product will be forthcoming.

 

At another booth we asked for Jo's information why the pistachio in the shell taste better often than the kernels - they said it was because often the kernels are from the shells that don't open and are the inferior kernels that are small and fall out of the open shells. This booth sells their shelled nuts as Kirkland brand in Costco - they said they are top grade. Apparently the shelled nuts being sold there before but not under the Kirkland name were not the top grade nuts. 

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6 minutes ago, Kerry Beal said:

So we dropped by the Fiddyment Farm booth at the FFS show yesterday. Delightful people. Apparently they make a paste about half way between the butter and the paste. The butter is ground pistachio with no additional oil. The paste is more finely ground pistachio with some pistachio oil and the product between is more finely ground without the additional oil. On tasting the products the paste provided the best flavor - likely due to the additional surface area(?). Samples of the mid product will be forthcoming.

 

As I stated earlier in this thread, I ordered some of the Fiddyment Farm paste and really liked it. In a side-by-side comparison with Agrimontana, I could tell them apart, with more "depth of flavor" in the Agrimontana but a more pistachio-y taste to the FF. I am switching to the FF, especially now that the various European brands are more difficult to find, not to mention much more expensive.

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On ‎1‎/‎3‎/‎2018 at 2:42 AM, pastrygirl said:

 

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.

 

Yesterday I christened my machine with a good pound of walnuts.  My yield was only 75 percent.  I fear these things are designed for larger batches.  No complaints at all about the quality of the paste!  (Cleanup was another story.)

 

As I recall California pistachios are the same price as my walnuts and I'm not thrilled with the idea of 25 percent of my investment washing down the drain.

 

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I just made ice cream with the Fiddyment Farm paste, and it worked very well -very tasty. I just used the standard French base formula (which makes a tad over 1 qt) and added 1/4 cup paste while cooling the base prior to adding the cream.

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I got a quick question regarding the stone grinder. How much noise does it make? The video someone posted with the pistachios didn't seem that bad, but it's hard to know from a video. I'm thinking about getting one to, yeah, make my own pralines etc. :) 

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3 hours ago, Rajala said:

I got a quick question regarding the stone grinder. How much noise does it make? The video someone posted with the pistachios didn't seem that bad, but it's hard to know from a video. I'm thinking about getting one to, yeah, make my own pralines etc. :) 

 

It's not bad.  It's a white noise hum like freeway traffic, not high pitched like a blender.  One can talk over it.

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4 hours ago, Rajala said:

I got a quick question regarding the stone grinder. How much noise does it make? The video someone posted with the pistachios didn't seem that bad, but it's hard to know from a video. I'm thinking about getting one to, yeah, make my own pralines etc. :) 

 

A freight train comes to mind.  Saves having to use the white noise sleep machine.

 

Get one.

 

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Hehe, I guess it won't sound much worse than my 3D printer while printing for 24 hours. :D 

 

Well, I'm getting one when I get my salary.

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It's no worse than an Excalibur dehydrator!

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On 1/3/2018 at 6:28 PM, JoNorvelleWalker said:

 

What weight of pistachios is in the video?

 

 

Hi Jo,

 

That's about 250g of roasted pistachios, lightly broken up first by blender.

 

Cheers

Luke

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1 hour ago, Luke said:

 

Hi Jo,

 

That's about 250g of roasted pistachios, lightly broken up first by blender.

 

Cheers

Luke

 

Thanks @Luke.  I am surprised.  What was your yield with that small amount of nuts?  I found when I ground a pound of walnuts (admittedly not pistachios) I ended up with only 3/4 pound of paste.  Maybe I don't know how to get the last bit out of the grinder.

 

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Before I make a purchase. Could I do my own praline with this? Add some roasted hazelnuts to a caramel, put the final result in a mixer to make smaller pieces and then add the "powder" to the stone grinder to finish it off?

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15 hours ago, Rajala said:

Before I make a purchase. Could I do my own praline with this? Add some roasted hazelnuts to a caramel, put the final result in a mixer to make smaller pieces and then add the "powder" to the stone grinder to finish it off?

 

Yes, you should be able to make praline.  I haven't done caramel and nuts exactly like that, but I do add granulated sugar to my hazelnut paste, and I've also used the grinder on caramel/toffee, so I don't see why caramelized nuts shouldn't work.  As long as things are loose/oily enough to keep moving.

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1 hour ago, pastrygirl said:

 

Yes, you should be able to make praline.  I haven't done caramel and nuts exactly like that, but I do add granulated sugar to my hazelnut paste, and I've also used the grinder on caramel/toffee, so I don't see why caramelized nuts shouldn't work.  As long as things are loose/oily enough to keep moving.

 

Sweet. That's good to hear. How long does it normally take to make something really smooth? 12 hours? 24?

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@Rajala if you’re making bean to bar chocolate you might go overnight, but nuts and sugar should only require a few hours. 

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@pastrygirlThat's good to hear. Can't wait to try this out. Something with hazelnut will be the first thing for sure. :) 

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They had these at Chocoa last week. They don't make much noise at all. It's next on my list. xDIt's sitting in my shopping cart at amazon already :P

I'm dreaming of pistachio paste and super smooth praline paste....:B

 

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22 minutes ago, julie99nl said:

 

 

They had these at Chocoa last week. They don't make much noise at all. It's next on my list. xDIt's sitting in my shopping cart at amazon already :P

I'm dreaming of pistachio paste and super smooth praline paste....:B

 

 

Hehe, I've been clicking buy a few times. Just bought chocolate and colours etc for 300 EUR though. :S 

 

But I'll order this in a few days. Can't resist.

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Got my grinder a week ago and made a super smooth almond paste, to try it out. Can't believe how good it come out with so little effort. 

 

I got a question regarding the original subject of this thread though; pistachios. I'm wondering what the best way would be to remove the skin from the pistachios. I was told to boil them for 3-4 minutes but that seems a bit long and that they would absorb way too much water.

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