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pie/tart shell

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saresw Mar 19, 2011 09:20 AM

I recently bought an electric pastry shell maker. It does bowls, spoons, boats, diamonds etc and I'm looking for recipes for both savory and sweet shells, or even multi use ones. They're for hors doeurves and mini desserts. Any help will be appreciated. Thanks!

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  1. LaureltQ RE: saresw Mar 19, 2011 08:34 PM

    While this is probably not the correct forum for this post, I am curious about this piece of cookware. What brand is it?

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      escondido123 RE: saresw Mar 19, 2011 09:12 PM

      I am trying to imagine what an electric pastry shell maker does....please explain in some detail. Thanks.

      1 Reply
      1. re: escondido123
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        ferret RE: escondido123 Mar 20, 2011 05:48 AM

        http://www.hellotrade.com/kitchenarts...

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        olympia RE: saresw Mar 20, 2011 07:35 AM

        Are you looking for pie crust recipes? Sorry if I'm confused! Anyway, I'm reading the cookbook "Ratio" right now and the ratio is 3 parts flour, 2 parts fat, 1 part water. You could adjust this in multiple ways - I'm sure adding some herbs would be great for savory and sugar for sweet. Using some almond meal could be interesting as well. Good luck!

        4 Replies
        1. re: olympia
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          saresw RE: olympia Mar 20, 2011 08:24 AM

          Here's a link to the equipment
          http://www.kasbahouse.com/detail.asp?...

          basically you put a bit of the dough in each slot and close down the press, it then shapes and bakes the shell.

          I know some of the different crusts, I just didn't know if they would work for the machine, if the outcome would in any way be altered.

          O - How's the Ratio cookbook going for you, I've been contemplating ordering it! Let me know what you think about it!

          1. re: saresw
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            olympia RE: saresw Mar 20, 2011 08:42 AM

            I'll admit that I'm not to far into it! I like the idea of it and am enjoying it so far. The idea of learning ratios is appealing to me but it relies on weighing your ingredients which is something I've never really done. I'd have to get a scale to really utilize much of it. I'd probably also have to start baking! (It's not all baking though.)

            Keep us updating on your crazy machine - looks very interesting!

            1. re: olympia
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              escondido123 RE: olympia Mar 20, 2011 09:20 AM

              So you are a professional doing this for your own shop? To sell to retailers? Just curious.

              1. re: escondido123
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                saresw RE: escondido123 Mar 24, 2011 11:06 AM

                I'm actually a culinary student in Toronto, however my family has a catering company in Trinidad and recently purchased the machine and want to know what kinds of doughs suit it best

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