Jamie Oliver

forum: Food & Drink

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#481 Sun 18 Nov 12 5:16pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

Hi Jo, I'm not Jamie but I'm guessing your Nanna's recipe is for the multi-layered butter pastry as used when making croissants etc.

Roll it out. Butter, turn, knead more butter turn ... Rest in the fridge ...

I tried it once. The croissants were delicious. Decided life was too short ...

Hope, that helps a little.

Agree, really important to hang on to our family's heritage via recipes and cooking.

Welcome to the forums : wave:


"Cook with love and laughter ..."
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#482 Sun 18 Nov 12 7:24pm

JustJoUSA

Member
Member since Sun 18 Nov 12

Re: Ask me a cooking question

Thanks Maree - what do you mean by - butter then turn? - is it just add in the butter??  The recipe was for pastry for pasties, and meat  pies - so is a shortcrust pastry - not really croissants though - but it was really flaky and of course delicious! The recipe throws everything in, then roll to a dough, then butter three times, then stand in fridge...
Thanks for your help!!

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#483 Sun 18 Nov 12 11:17pm

mummza

Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Ask me a cooking question

welcome to he forum JustJo USA  smile

sounds like what you are looking for is the method for puff pastry. it might help you to look up how this is donne on you tube as its easier to see tha explain... but I will have a go.

The basic dough is made, rolled and then spread with butter , this gets then folded into 3 .
to turn the dough , as you have the pastry , think of the space as like a clock face and just give it a 1/4 turn .
Roll it out again and repeat with the butter , folding and turning.

tip is when you spread  the butter on the pastry and fold it press it from the center towards eac end and that way it retains its shape better.
Chill it in the fridge to keep he butter firm and to help prevent the pastry dough shrinking when it is cooked.

I have recently seen a baker if he telly have the butter very cols and then flatten it by hitting it with a rolling pin before placing it on the rolled dough , folding the pasrty into 3 , wrapping it and chilling it before repeating the rolling process 3 times.

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#484 Sun 18 Nov 12 11:30pm

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Ask me a cooking question

The folding in three is like folding a piece of paper into three: eg as if you are folding a letter to put into a long envelope (are you old enough to remember letters? whistle )
Here is a short youtube clip that shows http://www.youtube.com/watch?v=nQLcwlQ7_L8 see at 1:15 for the folding smile

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#485 Sun 18 Nov 12 11:50pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Ask me a cooking question

mummza wrote:

welcome to he forum JustJo USA  smile

sounds like what you are looking for is the method for puff pastry. it might help you to look up how this is donne on you tube as its easier to see tha explain... but I will have a go.

The basic dough is made, rolled and then spread with butter , this gets then folded into 3 .
to turn the dough , as you have the pastry , think of the space as like a clock face and just give it a 1/4 turn .
Roll it out again and repeat with the butter , folding and turning.

tip is when you spread  the butter on the pastry and fold it press it from the center towards eac end and that way it retains its shape better.
Chill it in the fridge to keep he butter firm and to help prevent the pastry dough shrinking when it is cooked.

I have recently seen a baker if he telly have the butter very cols and then flatten it by hitting it with a rolling pin before placing it on the rolled dough , folding the pasrty into 3 , wrapping it and chilling it before repeating the rolling process 3 times.

For my puff pastry  wink that i learnt from a Grand Father baker...
three time buttered means that it is worked three times and chilled, scattered with butter and roughly mixed first time (there should be small lumps of butter in the mixture). Make a well in the centre, add 180ml iced water and combine.
Then use your fist to work the dough together, wrap in plastic wrap and leave to rest in the fridge until firm.
Roll out, bring ends in to meet then fold as a book, wrap again in plastic, cool and repeat...

= 3 timed buttered and battered   smile

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#486 Mon 19 Nov 12 2:22am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Ask me a cooking question

Thanks, Mummza, Joy and Kye. You explained it much better than I did: thumbsup:


"Cook with love and laughter ..."
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#487 Mon 19 Nov 12 11:28pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Ask me a cooking question

Maree wrote:

Thanks, Mummza, Joy and Kye. You explained it much better than I did: thumbsup:

Not intended Maree, i just get carried away at times  wink wave

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#488 Tue 20 Nov 12 4:07am

JustJoUSA

Member
Member since Sun 18 Nov 12

Re: Ask me a cooking question

Thanks to all of you - that makes a lot more sense now - many thanks!!!

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#489 Tue 20 Nov 12 10:25am

Flipchart

Member
Member since Tue 20 Nov 12

Re: Ask me a cooking question

Dear Jami O and team,

I have a question to the chili recipe in your book Jamies Cooking School.
You do not roast the minced meat, why? You just cook it for an hour. Most or all the chilis I know, the meat has to be roasted until it is crumbly.

Thanks


smile

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#490 Wed 21 Nov 12 6:00pm

Flipchart

Member
Member since Tue 20 Nov 12

Re: Ask me a cooking question

Any Ideas  question
I want to cook it friday and dont want to make a mistake help

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