Where is the puff pastry?
Jan 10th 2006, 12:18 pm
#16
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Posts: 8,266
Re: Where is the puff pastry?
Near the Sara Lee and Cool Whip.
Jan 10th 2006, 12:18 pm
#17
Pagan Sex God
Joined: May 2002
Location: Living in Oblivion
Posts: 3,668
Re: Where is the puff pastry?
q. Where is the puff pastry?
a. With the queer Filling!
a. With the queer Filling!
Jan 10th 2006, 12:22 pm
#18
Joined: Jun 2005
Posts: 30,102
Re: Where is the puff pastry?
Originally Posted by BigDavyG
I was going to try home-made sausage rolls myself.
Did they turn out ok, and did you just wrap the sausage in pastry or did you remove the skin from it first ??
I'm not gay or 'owt by the way
Did they turn out ok, and did you just wrap the sausage in pastry or did you remove the skin from it first ??
I'm not gay or 'owt by the way
Nothing wrong with talking about sausage rolls Davy, you're just in touch with your feminine side, now pass me the 3/8th spanner
Jan 10th 2006, 12:42 pm
#19
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Joined: Oct 2003
Posts: 22,105
Re: Where is the puff pastry?
Originally Posted by rushman
"Her job to find it"
Jan 10th 2006, 12:46 pm
#20
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Joined: Jul 2004
Location: Atlanta
Posts: 900
Re: Where is the puff pastry?
Originally Posted by Patrick
q. Where is the puff pastry?
a. With the queer Filling!
a. With the queer Filling!
Jan 10th 2006, 12:58 pm
#21
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Thread Starter
Joined: Aug 2003
Posts: 101
Re: Where is the puff pastry?
Originally Posted by rushman
BlightyBOY you're male!!! It's NOT your job to be searching supermarket shelves for puff bloody pastry (unless it's right next to the beer)
However I will tell you what it's called: "Her job to find it"
However I will tell you what it's called: "Her job to find it"
Okay, thanks all, so it was in the frozen section after all. Also aren't those buttery biscuits like scones rather than poof pastry?
Jan 10th 2006, 1:05 pm
#22
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Joined: Nov 2003
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Posts: 5,008
Re: Where is the puff pastry?
Originally Posted by BlightyBoy
You try telling her! It doesn't help that I used to be a chef and she can't cook (or shop)!
Okay, thanks all, so it was in the frozen section after all. Also aren't those buttery biscuits like scones rather than poof pastry?
Okay, thanks all, so it was in the frozen section after all. Also aren't those buttery biscuits like scones rather than poof pastry?
Those biscuits taste like shite though. In fact most pillsbury dough in a can tastes rank when it comes out of the oven. I think its probably to do with it being full of hydrogenated oils instead of using good old lard like it should be.
Jan 10th 2006, 3:14 pm
#23
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Re: Where is the puff pastry?
Originally Posted by BlightyBoy
You try telling her! It doesn't help that I used to be a chef and she can't cook (or shop)!
Okay, thanks all, so it was in the frozen section after all. Also aren't those buttery biscuits like scones rather than poof pastry?
Okay, thanks all, so it was in the frozen section after all. Also aren't those buttery biscuits like scones rather than poof pastry?
You used to be a chef and are asking us where the puff pastry is???????
Knock up some home made you lazy idle bastard!! No wonder she sends you out to do the shopping, probably the only exercise you get!!!
Jan 10th 2006, 4:03 pm
#24
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Thread Starter
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Posts: 101
Re: Where is the puff pastry?
Originally Posted by rushman
You used to be a chef and are asking us where the puff pastry is???????
Knock up some home made you lazy idle bastard!! No wonder she sends you out to do the shopping, probably the only exercise you get!!!
Knock up some home made you lazy idle bastard!! No wonder she sends you out to do the shopping, probably the only exercise you get!!!
Jan 10th 2006, 4:07 pm
#25
Joined: Mar 2003
Posts: 68,280
Re: Where is the puff pastry?
Originally Posted by dave2702
(The Jimmy Dean ones are especially good)
Jan 10th 2006, 4:11 pm
#26
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Re: Where is the puff pastry?
Originally Posted by BlightyBoy
No need to be bitter just cos I'm the ideal man!.
Originally Posted by BlightyBoy
FYI, puff pastry is fairly time consuming .
Jan 10th 2006, 4:47 pm
#27
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Re: Where is the puff pastry?
Originally Posted by BlightyBoy
I can't seem to find packets of puff pastry in US supermarkets. Can you get it here? Is it called something else? Is it one of those tubes?
If you have a day or so try making your own.....its a trip
Jan 11th 2006, 12:26 am
#28
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Re: Where is the puff pastry?
Originally Posted by nun
If you have a day or so try making your own.....its a trip
12 oz. (2-1/2 cups) cold flour
3/4 tsp. salt
12 oz. (24 Tbs.) cold unsalted butter, cut into pieces
6 oz. (3/4 cup) very cold water
Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour. Work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips. Add the ice-cold water a little at a time to loosely bind the dough. Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.
Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.
For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier.
Or buy a packet of ready made...
Jan 11th 2006, 1:05 am
#29
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Re: Where is the puff pastry?
Originally Posted by BlightyBoy
I've only ever made 'rough puff pastry' which is pretty good. Let's see now - just off the top of my head:
12 oz. (2-1/2 cups) cold flour
3/4 tsp. salt
12 oz. (24 Tbs.) cold unsalted butter, cut into pieces
6 oz. (3/4 cup) very cold water
Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour. Work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips. Add the ice-cold water a little at a time to loosely bind the dough. Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.
Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.
For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier.
Or buy a packet of ready made...
12 oz. (2-1/2 cups) cold flour
3/4 tsp. salt
12 oz. (24 Tbs.) cold unsalted butter, cut into pieces
6 oz. (3/4 cup) very cold water
Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour. Work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips. Add the ice-cold water a little at a time to loosely bind the dough. Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.
Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.
For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier.
Or buy a packet of ready made...
Use your finger to put a dimple in the dough to mark each turn. That way you'll make sure you get enough layers. I'd refrigerate for an hour between turns.
Jan 11th 2006, 6:15 am
#30
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Joined: Jul 2003
Location: the warm waters of Florida
Posts: 2,289
Re: Where is the puff pastry?
Originally Posted by BlightyBoy
I've only ever made 'rough puff pastry' which is pretty good. Let's see now - just off the top of my head:
12 oz. (2-1/2 cups) cold flour
3/4 tsp. salt
12 oz. (24 Tbs.) cold unsalted butter, cut into pieces
6 oz. (3/4 cup) very cold water
Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour. Work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips. Add the ice-cold water a little at a time to loosely bind the dough. Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.
Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.
For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier.
Or buy a packet of ready made...
12 oz. (2-1/2 cups) cold flour
3/4 tsp. salt
12 oz. (24 Tbs.) cold unsalted butter, cut into pieces
6 oz. (3/4 cup) very cold water
Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour. Work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips. Add the ice-cold water a little at a time to loosely bind the dough. Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.
Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.
For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier.
Or buy a packet of ready made...
http://www.taunton.com/finecooking/p...0012_rec01.asp
