The New Bakers Dozen
pistachio paste

The The Bakers Dozen: pistachio paste
By Thebaker (Thebaker) on Monday, September 09, 2002 - 06:23 pm: Edit

I was wondering
we use pistachio paste in our soufle
they used it all and did not tell me
we cant get any for a day or 2
can i make this from pistachios??


By Chefspike (Chefspike) on Monday, September 09, 2002 - 08:11 pm: Edit

hey baker,
decide if they are roasted.
if you need to roast them, put them on several sheets of paper, in a moderate oven.
stir, turn as often as you need to get the flavor and/or color your looking for.Why this way you ask? nuts roast from the top heat and burn from the bottom heat, you could also double pan.
Moderate= 350 to 375 F.
then just roboco the crap out of them.
if they are dry, add just a touch of oil, veggie.
but just a touch! to get the mix wet again.
don't fridge them, leave them out, covered.
the oil with separate, yes, thats ok.
OR call Albert Uster(spelling?) company and have them overnight you some.
see ya,

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