Of course….
If you could reduce the amount of water in the ice cream mix to begin with, you’d decrease the scope of the crystallization problem. Which is where those fish proteins you’ve been hearing so much about enter the equation.
READ ONAuthor: joepastry
Egg and Not Egg
Ice creams in America come in two general types, so-called “Philadelphia Style” and French. Anyone who knows French cuisine will not be surprised to learn that Philadelpia style is the simpler of the two. This week’s recipe is just such an animal, being composed of pretty much just milk, cream, sugar, and a few added […]
READ ONIce + Cream = Ice Cream
Well, plus sugar. And air. But to a large extent that’s pretty much true. The bulk of an ice cream matrix is ice crystals and reduced cream, with lots of little air bubbles mixed in. The amount of air depends on how much churning you do, but then I’m getting ahead of myself. The first […]
READ ONSpeaking of ice…
Just a few months ago the wife and I sat down and watched Nanook of the North for the first time. Not just a pop culture reference, it’s an actual movie from 1922, the first feature-length documentary ever made, and one amazing experience. Just the way the Eskimos cut and manipulate ice is a thing […]
READ ONWe Be Chillin’
Happily for me, ice cream is one of those food topics where I don’t have to choose between history and science, because the two go hand-in-hand. The history of ice cream is the history of refrigeration. Oh happy me. The history of refrigeration starts of course with ice, the preservative powers of which have been […]
READ ONFor the Week of July 31, 2006
It’s pregnant lady week here at joepastry.com, or should I say it’s another pregnant lady week. The good news is that the face-down-on-the-couch period seems to be ending. The bad news is we’re entering the “anything goes” phase of the mama-to-be diet. This week’s requests are: Ice cream and Pretzels Who am I to refuse? […]
READ ONWhat is an emulsion?
An emulsion is a matrix made up of two liquids that don’t get along with one another. That is, liquids that won’t dissolve in each other in the way that say, sugar syrup and water do. In order to make an emulsion you need two liquids that retain their individual identities when combined. In the […]
READ ONWhy must eggs be at room temperature?
Something that I can’t stress enough when it comes to baking any kind of egg-enriched cake (layer cakes, muffins, doughnuts, tea breads, pound cake, you name-it) is that your eggs must be warm before you begin. Why? The answer is that a cake batter is an emulsion, which is to say, a matrix of tiny […]
READ ONYellow Cake Debrief
I spent so much time blabbing about cake history last week I really didn’t leave myself time or space for all the various tips I had in mind. Cakes are, in the end, very easy things to make, yet a couple simple tricks make a big difference in the final product. One of these is […]
READ ONTuscan Bread Debrief
The texture of Tuscan bread really is unique. Salt, for some reason, makes a bread’s crumb a little chewier than it would otherwise be (maybe you’ve noticed this if you’ve ever left the salt out of a bread recipe by mistake). Tuscan bread is so fluffy and light it practically melts on your tongue. That […]
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