or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Tuiles Aux Amandes, just no almonds
New Posts  All Forums:Forum Nav:

Tuiles Aux Amandes, just no almonds

post #1 of 7
Thread Starter 
Hey Guys,

I'm in the very early stages of learning to cook for myself (those college years (not culinary)), and I'm making roast rack of lamb. I'd like something really special to go with them, in part because, well, it's fancy, and partly because I'm under the impression that making a lot of different stuff to my dishes help me broaden my horizon and making future creativity come along more easily.

I once had these 'boats' or 'baskets' with stuff in them, kind of like Tuiles Aux Amandes, just without the almonds and not near as sweet, as they were served with the main course and not the desert. Would these kinds of 'baskets' happen to have a 'culinary name' of sorts? Any pointers as to where I might look?

Thanks a lot. I really appreciate your helping this young, clueless (but fairly passionate) student.
post #2 of 7
You could make little fried potato baskets:

http://chefsimon.com/panier.htm
post #3 of 7
I have done mini waffle-cut potato baskets with two small ladles as the forms... a couple of metal sauce spoons used the same way may give you the shape you desire.  Hardest part is finding some wire to fasten the forms together...

Edit: when using something (spoons) that are not, um, flow-through (sieves) be sure to leave a little gap between them; don't sandwich them tightly.  It makes for a looser form, but less sticking.
post #4 of 7
I agree Charron, sometimes the tip for that if you are not having to do in large quantity, is to hold the julienned potatoes in a large spider and then press a smaller spider on top, get it into the oil, hold together until done.  Out and drain on a rack. 

These things were all the rage 20 years ago, when you'd make a really big one, then fill it with battered deep fried seafood.  I like 'em a lot.

BTW....having passion is half the battle.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #5 of 7
ummm, spider? 


(feels like a 'Rockets' explaination is upcoming)
post #6 of 7
Thread Starter 
Hi again guys,

Those potato baskets look real nice. Great idea! I think I might give them a try. Thanks very much for the idea.

BTW. for anyone who might be searching for this in the future, I found the dough used for the baskets I described in the original post to be called "filo dough" or "filo baskets" as seen here http://www.sanlaureda.com.au/images/sweets/filo_fruits8.jpg

BTW. this is great - I look for one thing, ending up with a lot more knowledge than just that one thing. This place's a keeper

Thanks so much guys!
post #7 of 7
Quote:
Originally Posted by Charron View Post

ummm, spider? 


(feels like a 'Rockets' explaination is upcoming)
lol no its not putting icecream into Coke.

And it's not a terrifying tarantula.

It's a small strainer on the end of a wooden stick, as in this:

http://www.theasiancookshop.co.uk/chinese-wire-skimmer--chinese-spider-803-p.asp

generally used for getting deep fried food out of the oil
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Tuiles Aux Amandes, just no almonds