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melmck

Pistachio Paste

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10 hours ago, Rajala said:

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.

Why not try it with skins on?

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Just now, Kerry Beal said:

Why not try it with skins on?

 

Yeah, I could do that as well. Just read that you'll get a much nicer color if the skin is removed. :) 

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Just now, Rajala said:

 

Yeah, I could do that as well. Just read that you'll get a much nicer color if the skin is removed. :) 

Certainly won't be brilliant green with skins on. What are your plans for the completed paste?

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1 minute ago, Kerry Beal said:

Certainly won't be brilliant green with skins on. What are your plans for the completed paste?

 

A mousse for a petit gateau I've been designing and probably some filling for moulded chocolates. So it would be nice to have it as green as possible. I have 2 kgs on the way, maybe I should just try both, won't learn without trying I guess. I just have this urge to try to succeed on the first try. It happens that I do, not common though.

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IMG_8767.JPG.53d2c5650ba1a80a7afdd15a81ea6302.JPG

 

Got this bottle sent to me - it's not terribly green for sure - so likely made with skins on?

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Yeah, no expert here, but I would guess that it's made with skins on as you suggest. I'm going to try both as soon as the shipment arrive. I can report back on the difference!

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1 minute ago, Rajala said:

Yeah, no expert here, but I would guess that it's made with skins on as you suggest. I'm going to try both as soon as the shipment arrive. I can report back on the difference!

But of course your question was how to remove the skins - I know upthread we decided that roasting was not a particularly good idea for pistachios which is a shame because that makes getting the skins off more easily (rough towel while just out of oven). Blanching seems to be the recommended method - pouring over boiling water - then pinching to remove skins. Then drying in the oven but not roasting. 

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57 minutes ago, Kerry Beal said:

IMG_8767.JPG.53d2c5650ba1a80a7afdd15a81ea6302.JPG

 

Got this bottle sent to me - it's not terribly green for sure - so likely made with skins on?

 

Fine print says roasted ...  have you tasted it, how roasted does it taste?

 

And if it's not green enough, one can simply add kale xD

 

 

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Just now, pastrygirl said:

 

Fine print says roasted ...  have you tasted it, how roasted does it taste?

 

And if it's not green enough, one can simply add kale xD

 

 

I tasted it at the Fancy Food show - tastes quite wonderfully pistachio.

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The Fiddyment Farm paste is what I am now using--just bought a 4.5-lb. container. It's actually greener than the Agrimontana Sicilian paste I had been buying (I posted a side-by-side comparison of the two previously in this thread).

 

The subject of roasting pistachios was discussed previously, and those who wrote said pistachios were better unroasted. I tried this recently and felt something was missing, so ended up toasting them briefly in a toaster oven. Like so many things, it is a matter of personal taste.

 

@Rajala asked about removing the skins. I did this once (Greweling calls for it in his "Pistachio Homage"). To say it is tedious does not quite cover what was involved. They do look good and very green. After you boil them, you do need to dry them before proceeding.

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Here's a point to think about on removing skins and color of pistachio pastes. At a recent trade fair I attended, there were about 15 gelato and ice cream suppliers. Pistachio gelato is one of my favorite flavors and when I found the one I liked the best I talked to them about how it was made and their source for pistachios. It was a brownish green color, but the taste was full pistachio and rich and intense. The maker preferred to get paste in a brownish tone because then he knew there was no green food coloring added to make it green.
In a praliné paste it may be just a matter of personal preference. I'm not offended by a greenish brown color, and I think the skins add a bit of depth of flavor without bitterness. Some nut skins are so bitter they have to be removed, but I haven't noticed that with pistachio, personally.

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Well, I removed the skin from 500 grams of pistachios. Took forever and I won't do it again unless the color and / or taste improves by a lot. :) 

 

image.png.09ff6a48c4cf10f9322af0c1d8db3809.png

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Posted (edited)

Anyone ever try the PreGel bronte pistachio paste?   Anyone know where to get some?

 

Has it ever been compared to Fiddyment farms paste?


Edited by foodie45 (log)

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I'm afraid that can't help then - I know the Pregel people here in the Toronto area - but not in the states. 

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This may be self evident to everyone but me...I placed a hotel pan on a stool.  The Premier tilted down until the opening was below the bottom.  Much easier to get the nut paste out!  So far tested only with red walnuts though I am super confident the same technique applies to pistachios.

 

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Posted (edited)

Look at the color of this. At the moment, I would say that it was worth peeling all those pistachios. We'll see when it's ready, I guess the color might change a little.

 

And btw; 500 grams of pistachios became 420 grams without skin. I lost a few dollars worth of pistachios there. :D 

 

pistachio_praline.thumb.png.be16470b379640142682c405b63e9e98.png


Edited by Rajala (log)
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35 minutes ago, Rajala said:

Look at the color of this. At the moment, I would say that it was worth peeling all those pistachios. We'll see when it's ready, I guess the color might change a little.

 

And btw; 500 grams of pistachios became 420 grams without skin. I lost a few dollars worth of pistachios there. :D 

 

 

You'll have to let us know how it turns out--how smooth it is, how green it is, etc. I assume you did not roast the pistachios. Several posters recently said they do not. Last time I tried without, but (to me) something was missing, and a very few minutes in the toaster oven made them more pistachio-y. As for the green:  You'll have to stress to your buyers/eaters that it is "all natural--no added ingredients"; otherwise they might have the same initial bad thought I did--wonder what he added to make it so green! :D

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@Jim D. I did toast them, but just very lightly. Around 6 minutes at 170 degrees (~340 F°). It's already getting much smoother and the color is still there. Crazy expensive Bronte pistachios and time consuming to peel them, but what won't you do for the, eh, pastry art?

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Here's another picture. Just because it looks so amazing.

 

pistachio_praline_02.thumb.png.f114ba8f202ffa965a84cfb1cab78f8d.png

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17 minutes ago, Rajala said:

@Jim D. I did toast them, but just very lightly. Around 6 minutes at 170 degrees (~340 F°). It's already getting much smoother and the color is still there. Crazy expensive Bronte pistachios and time consuming to peel them, but what won't you do for the, eh, pastry art?

 

Where do you purchase the pistachios?

 

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1 hour ago, Rajala said:

@JoNorvelleWalker I bought them from aromasicilia.com . No idea if they ship state side, shipping would probably be quite expensive. It already is, even in Europe. 

 

 

Thanks!  The site mentions shipping only to Italy and Europe.  And, yes, even in Europe the shipping is indeed horribly expensive for a few nuts.  I recently paid about the same amount (well, slightly more) to have a large stone mortar shipped from Italy.

 

Your paste is beautiful however and I'm sure all the effort will be worth it!

 

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A brownish color is not an indicator of a bad paste...it is just one that has been toasted.

It all depends on the flavour profile you want, a non roasted paste is much sweeter and sublte than a roasted one.

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