Creative Cooking ~ Sharing Our Experience

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RuneTheChookcha
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Creative Cooking ~ Sharing Our Experience

Post by RuneTheChookcha » Mon Jul 13, 2020 5:12 pm

I make many various kinds of sweets and cookies at home, so now I am going to do a halva (or rather this is a halva-like something), using: mani crudo (CLP 2.400/kg), Colombian cane sugar branded "Acuenta" (CLP 600/kg), and Argentinian sunflower oil branded "Miraflores".

Rhodolite
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Re: Peanut Halva ~ Makes Life Sweeter

Post by Rhodolite » Mon Jul 13, 2020 5:20 pm

What? No sesame? Hmm...

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RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter

Post by RuneTheChookcha » Mon Jul 13, 2020 5:23 pm

Usually I do add sesame, but now I have only black sesame, so am going to proceed without it.
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I am going to fry the peanuts using the middlle one of my Mainstays 3-piece pre-seasoned cast iron fry pan set (baught in Lider in Valpo at a discount, CLP 7.900 for the entire set).

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RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter

Post by RuneTheChookcha » Mon Jul 13, 2020 5:28 pm

Peeled peanuts (a good chance to kill around 30 minutes of my time) I am going to grind manually (later, in the afternoon) with this sort of device:
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Thus, I will be able to kill around 30 minutes more.

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RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter

Post by RuneTheChookcha » Mon Jul 13, 2020 9:29 pm

The peanuts are Argentinian (they opened a new bag in my presence).
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Surprisingly, deformed or screwed ones are not many (usually I see quite a bit of bad ones).
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FrankPintor
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Re: Peanut Halva ~ Makes Life Sweeter

Post by FrankPintor » Mon Jul 13, 2020 10:06 pm

Excuse my ignorance, but wouldn’t you normally use pistachios to make halva?
Caracas es Caracas. Lo demás es monte y culebra!

jehturner
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Re: Peanut Halva ~ Makes Life Sweeter

Post by jehturner » Mon Jul 13, 2020 11:42 pm

Pistachios to make some types of Indian Halwa, sesame (sometimes with a few pistachios) around the Mediterranean. I'm not sure I've tried peanuts though...

passport
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Re: Peanut Halva ~ Makes Life Sweeter

Post by passport » Tue Jul 14, 2020 12:09 am

Sometimes whipped egg whites are included

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RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter

Post by RuneTheChookcha » Tue Jul 14, 2020 1:30 am

The issue is, this is never exactly "halva".

The outcome vary each time, depending of the structure of the sugar syrup I use, and if the sugar is "genuine" cane sugar (Argentinian, Guatemalan or Columbian sugars vary), and how do I grind the peanuts (or sunflower seeds, sesame. or whatever else) coarse or fine (or I can mix with whole nuts), and if I fry the nuts / seeds in a dry pan, or adding sunflower oil. And the proportion of the ingredients (more or less syrup). There can be about 10 variations, I don't have names for all these.

There is a "kozinaki"-type eastern sweet, but this is again something different. I like to experiment, and have many years of experience making this sort of shit.

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RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter

Post by RuneTheChookcha » Tue Jul 14, 2020 1:44 am

Sometimes, the texture of the resulting product is such that you can re-shape it while still hot, make sugar threads, form it as you wish by pulling by both hands (you have about 3 minutes, while it is still hot enough and can be stretched).

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RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter

Post by RuneTheChookcha » Tue Jul 14, 2020 10:41 am

Here is where I am going to fry the peanuts (after grinding). With a bit of sunflower oil.
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I bought this item in Turkey about 20 years ago, and recently, about a week ago, she lost a major part of her body. What an injury...
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Did you know -- this is not stainless still (as it is usually noted noted on many things), at least this is not magnetic. Recently I re-checked all metal things in my kitchen with a magnet.

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RuneTheChookcha
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Re: Peanut Halva ~ Makes Life Sweeter

Post by RuneTheChookcha » Tue Jul 14, 2020 10:46 am

This mug, where I am going to boil sugar syrup, is magnetic. Bought in China (mainland) in 2005:
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And this one, where the final product is going to land, is magnetic also. Bought here in Chile, in rural Araucania, in 2009.
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