Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Macarons&Mozart

Pistachios

Recommended Posts

I have noticed that wherever I see pistachios, in-shell or peeled, roasted or raw, they are not as nice and green as the ones I see in patisseries. The ones available to me are a dull brownish-green color. Is there a "patisserie-grade pistachio" that is not available to the home baker? Where can I find these pretty green pistachios?

Sorry if I was not clear enough. If you need me to elaborate, please say so.

Thanks!


Edited by Macarons&Mozart (log)

Share this post


Link to post
Share on other sites

I've never noticed this before so I went to look at the ones in my dry storage. They look bright green to me, but with some brown patches here and there which look like left over skin stuck on. I buy them from Indian grocery stores in the pre-packaged bulk section. The one I go to charges $4.50/pound, though if you bought it in larger quantities, I'm sure they'd cut you a deal.

Share this post


Link to post
Share on other sites
They look bright green to me, but with some brown patches here and there which look like left over skin stuck on.

Is this what you mean by "dull brownish-green colour"? If it is, cooksillustrated.com has instructions on getting rid of the extra skin which involves blanching. If you're interested, I can look up the instructions.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

Thanks to both of your responses! I would like to add that the pistachios I see mostly in French pastry shops are a very rich (almost suspiciously) dark green. Maybe they were colored. The ones I have are yellowish-green.

Share this post


Link to post
Share on other sites

As requested, here's what cooks illustrated suggests. (In my words, of course)Hope this helps. :)

Boil pistachios in a large pot of rapidly boiling water for about 3 minutes or until the skins start to loosen. Drain and dump into a bowl of cold water. After they've cooled a bit, remove the skins and lay the nuts out on a sheet pan lined with paper towel. Dry them completely on a sheet pan at 200F for 45 - 60 minutes. Remove before you can smell them begin to toast. You don't want them to take on any colour.

And that's it. I think this is how you'd get green pistachio macarons rather than brownish ones. I'm going to try it one day but it looks a bit time consuming.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

The super-green pistachios are Italian pistachios from Sicily. Since the Iranian embargo many years ago, lots of pistachios were planted in California, which is why they're so available (and inexpensive.)

Even peeled, they don't have the intensity of color found in the Sicilian variety.

Share this post


Link to post
Share on other sites

We have two different grades of pistachio at work. The dull, California pistachio, which tastes good and is used as an ingredient in items. And we get Iranian pistachios, which are much smaller, much much more expensive, and are a beautiful dark green.

I don't know if you can purchase those out in the civilian world, I've never seen them. We get them from one of our pastry purveyors...


Stephen W.

Pastry Chef/Owner

The Sweet Life Bakery

Vineland, NJ

Share this post


Link to post
Share on other sites

Here are several kinds of pistachios, including Sicilian and Iranian, from a reputable store:

Kalustyans

Share this post


Link to post
Share on other sites
I have noticed that wherever I see pistachios, in-shell or peeled, roasted or raw, they are not as nice and green as the ones I see in patisseries. The ones available to me are a dull brownish-green color. Is there a "patisserie-grade pistachio" that is not available to the home baker? Where can I find these pretty green pistachios?

Sorry if I was not clear enough. If you need me to elaborate, please say so.

Thanks!

You can get the Sicilian pistachios from Albert Uster Imports (auiswiss.com) but they are pohibitively expensive for home use.

Woods

Share this post


Link to post
Share on other sites

One thing you can do if your pistachios are an unsightly blemishy brown is dye them a bright red.


--

ID

--

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...