tag:blogger.com,1999:blog-8496800963525315493.post4180451169021159870..comments2023-08-13T05:38:21.676-07:00Comments on blog.josephhall.com: Tutorial: Phyllo CupsUnknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8496800963525315493.post-22512162275383585862010-01-03T14:19:39.260-08:002010-01-03T14:19:39.260-08:00Anon: Silicon might give you problems when you'...Anon: Silicon might give you problems when you're forming the phyllo into the cups (too flexy), but other than that, I can't think of a reason why not. Let me know how it works if you try it out.Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-79455636968721662202010-01-03T13:53:24.457-08:002010-01-03T13:53:24.457-08:00Would be ok to use a sylicone mini muffin tin? Or?...Would be ok to use a sylicone mini muffin tin? Or??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-21026709776906503592009-11-03T05:37:40.752-08:002009-11-03T05:37:40.752-08:00Anon: I've found that using peanut oil instead...Anon: I've found that using peanut oil instead of butter helps create a somewhat more waterproof barrier on phyllo dough. That should buy you a little time. Also, I've had phyllo cups with chicken salad in them before, and I think they might have been made about an hour or two before serving. Obviously, you want to have them in there for as little time as possible, but I think you should be okay.<br><br>Also, keep in mind that the mayo in chicken salad actually contains more fat than water. Alton Brown claims that when used as a sandwich spread, this helps create a waterproof barrier between the wet sandwich fillings and the dry bread. So that may also buy you time.Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-49065964620319915582009-11-03T05:14:57.473-08:002009-11-03T05:14:57.473-08:00Outstanding instructions!!! One question, what are...Outstanding instructions!!! One question, what are your thoughts on stuffing with cold chicken salad? I am worried about it being to wet and how long ahead should I stuff before a dinner party? ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-85303625870297278722009-05-02T20:27:00.000-07:002009-05-02T20:27:00.000-07:00Thank you for the directions. I'm sure glad I ...Thank you for the directions. I'm sure glad I read your instructions before trying it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-57681252594093177842009-04-11T16:09:00.000-07:002009-04-11T16:09:00.000-07:00Great instructions! I never made phyllo cups and y...Great instructions! I never made phyllo cups and your instructions and pictures gave me a lot of confidence. My first batch came out perfect!<br><br>- Erik HaanErik Haanhttp://www.blogger.com/profile/14762836534543083837noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-57989038765005157882008-11-13T07:56:00.000-08:002008-11-13T07:56:00.000-08:00Anon: I've seen both, but more commonly I'...Anon: I've seen both, but more commonly I've see "plas". My cooking school was French, and they taught it as "plas", not "place".Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-10631208772468831432008-11-13T07:52:00.000-08:002008-11-13T07:52:00.000-08:00I think you mean "mise en place."to put ...I think you mean "mise en place."<br><br>to put in place.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-649757906241861902007-12-24T07:03:00.000-08:002007-12-24T07:03:00.000-08:00Thanks for the tutorial! I'm about to prep my ...Thanks for the tutorial! I'm about to prep my cups for Christmas tomorrow -- wish I'd found this terrific blog earlier, I could have prepped them a day ago.<br><br>One caution if you use the peanut oil - Please advise your guests. My daughter is allergic and it's so tough to know when things are "safe". Happy appetizing!Bethnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-76912983340255757762007-07-19T08:05:00.000-07:002007-07-19T08:05:00.000-07:00Great advice. I hope to have the spinach as dry as...Great advice. I hope to have the spinach as dry as possible prior to stuffing them so I will use the peanut oil and butter technique and let you know how it goes! thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-9489731051127085922007-07-19T07:58:00.000-07:002007-07-19T07:58:00.000-07:00Anon: rebaking is not generally an issue. In fact,...Anon: rebaking is not generally an issue. In fact, I usually use my phyllo cups for cheesecake, which requires rebaking. The bigger concern is whether or not your filling is too wet. If you want to be on the safe side, try brushing your phyllo with peanut oil (or perhaps a mix of peanut oil and butter), that might help. Last time I made baklava with peanut oil instead of butter, the simple syrup that I used didn't want to absorb into the phyllo. It's a thought.Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-48737629341713558722007-07-19T07:49:00.000-07:002007-07-19T07:49:00.000-07:00Jospeh - Question - once the phyllo cups are made ...Jospeh - Question - once the phyllo cups are made can they be filled with say spinach & cheese and then RECOOKED without loosing integrity? Or do they get too well done if they are recooked. I want to make 100 of the cups and then fill them the day of my party. Please let me know. Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-73781283437951075412007-04-03T08:32:00.000-07:002007-04-03T08:32:00.000-07:00The uncooked phyllo cups may be frozen for servera...The uncooked phyllo cups may be frozen for serveral weeks. This allows you to make them ahead of your party and you do not have to worry about them going stale.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-20026612659646132482006-12-04T13:22:00.000-08:002006-12-04T13:22:00.000-08:00THANK YOU SOOOO MUCH. I WILL CHECK OUT ALBERTSONS ...THANK YOU SOOOO MUCH. I WILL CHECK OUT ALBERTSONS TONIGHT. HAVE A NICE DAYAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-63843197069912404662006-12-04T06:21:00.000-08:002006-12-04T06:21:00.000-08:00Most grocery stores in my area (Smiths, Harmons, A...Most grocery stores in my area (Smiths, Harmons, Albertsons, sometimes even Super Target) sell phyllo in the freezer section. It's usually near the frozen fruit. If you're feeling ten times braver than me, then you could try <a href="http://www.globalgourmet.com/destinations/greece/filo.html" rel="nofollow">making your own</a>.<br><br>Let me know if you still can't find it and I'll see if I can find you an online supplier. There's gotta be one somewhere out there, right?Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-7736337086831795002006-12-03T19:16:00.000-08:002006-12-03T19:16:00.000-08:00where do you find phyllo dough???? my 79 year old ...where do you find phyllo dough???? my 79 year old mother wants it to make something for christmas eve. I've never heard of it and I have no idea where to get it. please help. thank you<br>lost in doughAnonymousnoreply@blogger.com