Posted 20 October 2012 - 04:49 AM
Posted 20 October 2012 - 07:03 AM
Posted 20 October 2012 - 07:40 AM
The bottom shot says 'brush me !'
Posted 20 October 2012 - 08:35 AM
Posted 20 October 2012 - 10:45 AM
Edited by judiu, 20 October 2012 - 10:50 AM.
Posted 20 October 2012 - 12:18 PM
Posted 23 October 2012 - 02:22 PM
Posted 23 October 2012 - 04:37 PM
Posted 23 October 2012 - 05:08 PM
Posted 23 October 2012 - 05:46 PM
None of these seem quite right. There are no layers in ice cream to delaminate, so that can't be it.
An efflorescence is an out-blooming, like a tuft of mold on a cheese, which isn't quite right.
The fractures or whatever they are called come from the serving spoon/knife being cold enough to partialy adhere to the cold ice cream and tear it as it moves through. A hot spoon wouldn't do this, nor would warmish ice cream.
I suggest that we name it after you...its the Lame Username Effect.
Posted 23 October 2012 - 05:50 PM
It occurred to me that I should move this to a pastry thread. If pastry chefs call it "ragged", I am content.I've heard it referred to as a "random scaling effect" that is, forming scales, thick and thin, on the outer surface as the material is manipulated.
"Ragged" is the term used in pastries.
Posted 24 October 2012 - 06:01 AM
Posted 24 October 2012 - 07:17 AM
Posted 05 November 2012 - 12:27 AM
Posted 05 November 2012 - 02:38 AM
Posted 05 November 2012 - 05:32 AM
Regional Cuisine →
Latin America →
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Mexico: Cooking & Baking →
Looking for books on modern Mexican cuisineStarted by Tim Chambers , 29 Apr 2013 |
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Culinary Culture →
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French charcuterie workshops in the USStarted by Jeffrey Weiss , 09 Apr 2013 |
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Spice CookbooksStarted by Lindacakes , 31 Mar 2013 |
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14 Cooking InfographicsStarted by ChrisZ , 09 Mar 2013 |
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The Kitchen →
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New Spanish charcuterie/butchery book Fall 2013Started by Jeffrey Weiss , 08 Mar 2013 |
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