Bulk ice and pastry cases
Discussion
Not at the same time. I’m after lots of ice cubes maybe 40kg. Buying from Tescos doesn’t feel efficient but also it seems too small an order for commercial suppliers? Any ideas/suppliers I should check out ? GU15 postcode area.
Also pastry cases are my cooking nemesis ! I’m planning on doing some lemon tarts either big or small but online suppliers only seem to do quite large eg 36 or 96 pieces and really only want 3/4/5 large deep ones or more smaller ones. Again any ideas other than learn to bake pastry !
Also pastry cases are my cooking nemesis ! I’m planning on doing some lemon tarts either big or small but online suppliers only seem to do quite large eg 36 or 96 pieces and really only want 3/4/5 large deep ones or more smaller ones. Again any ideas other than learn to bake pastry !
JKRolling said:
Costco for bagged ice, or Costco for ice cube machine, probably cheaper option long term?
I’ve not found pastry cases in supermarkets that are quite what I’m looking for either too shallow or too tiny. Hmmm Costco ice how big and how much are the bags do you know?
Ice machine - maybe but always thought one that could produce enough would be £££ ?
JKRolling said:
Costco for bagged ice, or Costco for ice cube machine, probably cheaper option long term?
I’ve not found pastry cases in supermarkets that are quite what I’m looking for either too shallow or too tiny. Hmmm Costco ice how big and how much are the bags do you know?
Ice machine - maybe but always thought one that could produce enough would be £££ ?
Is the 40kg of ice a 1 time need?
A bag of ice from the supermarket is 2kg so you would only need 20 bags.
Speak to the packing person in the freezer isle and they will go get you 2 whole boxes from the big freezer out the back.
They would only have to get it to restock anyway after you strip the ice cube section.
I used to work in a pub. The ice machine broke. We had to go to sainsburys to stock up for a function.
A bag of ice from the supermarket is 2kg so you would only need 20 bags.
Speak to the packing person in the freezer isle and they will go get you 2 whole boxes from the big freezer out the back.
They would only have to get it to restock anyway after you strip the ice cube section.
I used to work in a pub. The ice machine broke. We had to go to sainsburys to stock up for a function.
sherman said:
Is the 40kg of ice a 1 time need?
A bag of ice from the supermarket is 2kg so you would only need 20 bags.
Speak to the packing person in the freezer isle and they will go get you 2 whole boxes from the big freezer out the back.
They would only have to get it to restock anyway after you strip the ice cube section.
I used to work in a pub. The ice machine broke. We had to go to sainsburys to stock up for a function.
Couple of times a year need for big bbqs we do (for the drinks not the bbq!) A bag of ice from the supermarket is 2kg so you would only need 20 bags.
Speak to the packing person in the freezer isle and they will go get you 2 whole boxes from the big freezer out the back.
They would only have to get it to restock anyway after you strip the ice cube section.
I used to work in a pub. The ice machine broke. We had to go to sainsburys to stock up for a function.
Yes have a booker card, and will look at Costco too. Thanks
David A said:
sherman said:
Is the 40kg of ice a 1 time need?
A bag of ice from the supermarket is 2kg so you would only need 20 bags.
Speak to the packing person in the freezer isle and they will go get you 2 whole boxes from the big freezer out the back.
They would only have to get it to restock anyway after you strip the ice cube section.
I used to work in a pub. The ice machine broke. We had to go to sainsburys to stock up for a function.
Couple of times a year need for big bbqs we do (for the drinks not the bbq!) A bag of ice from the supermarket is 2kg so you would only need 20 bags.
Speak to the packing person in the freezer isle and they will go get you 2 whole boxes from the big freezer out the back.
They would only have to get it to restock anyway after you strip the ice cube section.
I used to work in a pub. The ice machine broke. We had to go to sainsburys to stock up for a function.
Yes have a booker card, and will look at Costco too. Thanks
Its not worth buying an ice machine that could prouduce that much ice for the amount of times you will need it.
David A said:
Ice machine - maybe but always thought one that could produce enough would be £££ ?
A 30kg per day Hoshizaki is about £1100 from Nisbets, but it's the size of a washing machine. Ice machines are normally designed around bars and restaurants where they are constantly using ice so they only stores about 10kg at a time, so to bulk make it you would need to have a large freezer to keep transfering the ice made into for storage.
Then you have properly clean it out after use or it will grow algae if left damp.
Could use a smaller machine but then you have to start making it all a week in advance/ emptying it more often and still have to store it as you make it all till the day of use.
Probably best to just buy it really... Find a cash and carry that will sell 5x1.8kg or 10x1kg carry packs or stocks 12kg bags.
Edited by Buzz84 on Sunday 22 June 13:28
On pastry to be honest I think the answer is learn how to do it, practice, practice, practice.
Supermarket versions are very shoddy and often poorly stored, ie cracked or even broken.
If you're doing your own repairs are possible if something goes astray with the handling side. Decent tins needed too.
Supermarket versions are very shoddy and often poorly stored, ie cracked or even broken.
If you're doing your own repairs are possible if something goes astray with the handling side. Decent tins needed too.
On Tom Kerridge's 'Secrets of the Pub Kitchen' (9PM, Food Network), he blitzed biscuits to a fine sandy crumb, added melted butter, pressed it into a tart case as you would pastry, then baked it for 10 minutes for crispness. It looked exactly like a conventional baked pastry case once done.
For his take on key lime pie the base mix was 50/50 Digestives and Ginger Nuts. For chocolate cheesecake 50/50 Digestives and Oreos (with filling).
This has to be worth a try. Famously tricky pastry like pâte sablée is basically a shortbread biscuit dough.
For his take on key lime pie the base mix was 50/50 Digestives and Ginger Nuts. For chocolate cheesecake 50/50 Digestives and Oreos (with filling).
This has to be worth a try. Famously tricky pastry like pâte sablée is basically a shortbread biscuit dough.
David A said:
Also pastry cases are my cooking nemesis . Again any ideas other than learn to bake pastry !
Which bit are you struggling with? If making it, you can just buy ready rolled, leave it for 10/15 minutes to warm up slightly, stick it in the tin. Return to fridge for 30 minutes to stop it shrinking. Lightly prick the base, blind bake with a sheet of greaseproof with either washed coins/baking beans/rice etc for 15 mins @200c. Take this off. If worried about filling leaking, you can egg wash and chuck it back in oven for another 5 minutes.
If you are making it, you either need cold hands, or lightly pulse in foodmixer. Just enough water/egg to bring together, the less you handle the better, and try not to roll twice. Have a look at youtube, they'll be plenty of examples on there. https://www.youtube.com/watch?v=aKt1H9Tp9Ck
bigdom said:
David A said:
Also pastry cases are my cooking nemesis . Again any ideas other than learn to bake pastry !
Which bit are you struggling with? If making it, you can just buy ready rolled, leave it for 10/15 minutes to warm up slightly, stick it in the tin. Return to fridge for 30 minutes to stop it shrinking. Lightly prick the base, blind bake with a sheet of greaseproof with either washed coins/baking beans/rice etc for 15 mins @200c. Take this off. If worried about filling leaking, you can egg wash and chuck it back in oven for another 5 minutes.
If you are making it, you either need cold hands, or lightly pulse in foodmixer. Just enough water/egg to bring together, the less you handle the better, and try not to roll twice. Have a look at youtube, they'll be plenty of examples on there. https://www.youtube.com/watch?v=aKt1H9Tp9Ck
David A said:
bigdom said:
David A said:
Also pastry cases are my cooking nemesis . Again any ideas other than learn to bake pastry !
Which bit are you struggling with? If making it, you can just buy ready rolled, leave it for 10/15 minutes to warm up slightly, stick it in the tin. Return to fridge for 30 minutes to stop it shrinking. Lightly prick the base, blind bake with a sheet of greaseproof with either washed coins/baking beans/rice etc for 15 mins @200c. Take this off. If worried about filling leaking, you can egg wash and chuck it back in oven for another 5 minutes.
If you are making it, you either need cold hands, or lightly pulse in foodmixer. Just enough water/egg to bring together, the less you handle the better, and try not to roll twice. Have a look at youtube, they'll be plenty of examples on there. https://www.youtube.com/watch?v=aKt1H9Tp9Ck
FiF said:
David A said:
bigdom said:
David A said:
Also pastry cases are my cooking nemesis . Again any ideas other than learn to bake pastry !
Which bit are you struggling with? If making it, you can just buy ready rolled, leave it for 10/15 minutes to warm up slightly, stick it in the tin. Return to fridge for 30 minutes to stop it shrinking. Lightly prick the base, blind bake with a sheet of greaseproof with either washed coins/baking beans/rice etc for 15 mins @200c. Take this off. If worried about filling leaking, you can egg wash and chuck it back in oven for another 5 minutes.
If you are making it, you either need cold hands, or lightly pulse in foodmixer. Just enough water/egg to bring together, the less you handle the better, and try not to roll twice. Have a look at youtube, they'll be plenty of examples on there. https://www.youtube.com/watch?v=aKt1H9Tp9Ck
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