Foodies In The News
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- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Foodies In The News
I see Yotam has a recipe for a "stand alone lunch" in today's Guardian.
24 ingredients.
24 ingredients.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
What a lovely story and thanks for posting. Is this the same Rob Allison? His mother is Korean.
https://www.humphreymunson.co.uk/a-day- ... b-allison/
https://www.humphreymunson.co.uk/a-day- ... b-allison/
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Looks like it Renee.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Puff pastry. Jay Rayner has just recommended this blog on Twitter.
https://studentcuisineforthegloomyteen. ... ff-pastry/
https://studentcuisineforthegloomyteen. ... ff-pastry/
Re: Foodies In The News
Looks similar to my puff pastry skills!
But I cheat and buy it ready rolled.
But I cheat and buy it ready rolled.
Re: Foodies In The News
What do people do with the nuisance corners of puff pastry once a circle has been cut out? It doesn't seem to re-mould well if bits are stuck back together. (Cheese straws are dry and tasteless to me.) Ta.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Foodies In The News
Cook's perks!
MIL used to re-roll such things and add dried fruit, cut into strips, sprinkle with sugar, bakecand serve instead of biscuits.
Pinwheels with Marmite and/ or cheese.
MIL used to re-roll such things and add dried fruit, cut into strips, sprinkle with sugar, bakecand serve instead of biscuits.
Pinwheels with Marmite and/ or cheese.
Re: Foodies In The News
Thanks, re puff pastry offcuts - for some reason I hadn't thought "sweet", so it's reminded me I could grate some dark choc for a long pencil slim sausage roll, sprinkled with coconut sugar. (I'm still in decadent Christmas mode
A normal ready roll size is only enough for my pie bottom tin, or maybe a scant lattice top as well at a pinch, so I've taken to doing a shortcrust bottom and a puff top, with a spare top for a later pie.
A normal ready roll size is only enough for my pie bottom tin, or maybe a scant lattice top as well at a pinch, so I've taken to doing a shortcrust bottom and a puff top, with a spare top for a later pie.
Re: Foodies In The News
I read a Nigel Slater recipe for banana tarts on bought, ready-rolled puff pastry. He said to roll them further so they were really thin.
I always thought if I did that it would not puff up any more
What does happen to it if you roll it further? Voice of experience, please do let me into the secret
I always thought if I did that it would not puff up any more
What does happen to it if you roll it further? Voice of experience, please do let me into the secret
Re: Foodies In The News
I think it's fine. I remember my mother doing thin pastry when she made jam tarts and the small squares with currants rolled in.
I tried it when I bought the wrong pastry - it was gluten free - and the pastry turned to something brittle and I could have tiled a wall...
I tried it when I bought the wrong pastry - it was gluten free - and the pastry turned to something brittle and I could have tiled a wall...
Re: Foodies In The News
KeenCook2, I'm with you on not knowing how to roll thinner ready rolled puff pastry, bar a light neatening smoothing. If there's a trick to not deadening it, I don't know it either. All ears.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Foodies In The News
What does happen to it if you roll it further? Voice of experience, please do let me into the secret
It doesn´t puff up, but it stays melt-in-the-mouth.
( did a "roll" with some grilled veg on Monday, with a tiny leftover piece of puff pastry).
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Foodies In The News
In the days before ready rolled frozen puff pastry it came in thick lumps (which are still available). I can remember rolling these quite considerably to make large and small vol au vents and such and picking up the bits and re rolling too. The results were always very good. Is there something different about ready rolled? Maybe it has already been through too many rolling processes.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
Apparently In France puff pastry often comes as a circle of ready rolled which solves the problem of the corners but is not so handy if you want to make sausage rolls
If you think about the way puff pastry is made and rises is the structure is of a series of layers that run parallelogram the table top. If in re-rolling you either use an uneven pressure and break the layers into ridges you will lose some of the lift If in reassembling your trimmings you assemble them in a jumbled heap you will lose a lot more
If you think about the way puff pastry is made and rises is the structure is of a series of layers that run parallelogram the table top. If in re-rolling you either use an uneven pressure and break the layers into ridges you will lose some of the lift If in reassembling your trimmings you assemble them in a jumbled heap you will lose a lot more
Re: Foodies In The News
Shortcrust as well as puff in circles is standard ready-rolled in France, very useful when making a quiche, but as Sue says, not so easy for sausage rolls! They have finally started making it in rectangles too, but you have to hunt it out, not everywhere yet.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Foodies In The News
http://www.bbc.com/travel/story/20210118-why-noodles-are-malaysias-most-famous-street-food?referer=https%3A%2F%2Fwww.bbc.com%2Fnews
This was a fascinating read this morning!
This was a fascinating read this morning!
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