|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|
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.