chiantiglace

No, it wont. But They are using the goldfinger as a base test experiment for what may be the next cavendish/gros michel.

Thats what I'm talking about. Thats where I want to go with this. It takes a while to get tender, so maybe add it to a braise? Too hot to braise though. Maybe blanch it first or roast it? I'm going to play with the rind I have. ← Well there are ways to break it down. Depending on how you want to do that I am not sure. I guess it really depends on what your are going to put it with. Why not try shaving the very outter peel of the watermelon. Then cut it how you want, cubes, slices, shavings, grated, whatever. Then marinate it in alchohol (vodka, bourbon, brandy), salt, sugar, citrus or whatever combination of those things. Put it in your refrigerator overnight. Then the next night freeze it. Then thaw it and cook it.

if you get into flavorings and other specialty products here are two more interesting sites www.lepicerie.com www.le-sanctuaire.com

in africa it is very common for the rind to eaten like a vegetable. I am kind of surprised people dont ever use it in anything, but then again we have a lot of food in this country, and if you have a choice between grilled watermelon rind or a hamburger, well, you get it.

Sorry I am not critisizing but I cant really see in the light, is that a transfer on the first one in the backdrop or is it really bad bloom. From what I can see it almost looks like hearts but I really cant tell for sure.

That means they are reading. Chocolat-Chocolat Chocolat-Chocolat Chocolat-Chocolat Chocolat-Chocolat! M address is 500 Sierra Vista APT103 las vegas nevada 89169. I like geometric shapes mostly, and organic figures as well as guitar cutters and anything that plugs in. thanks.

nice pull on dawkins, what a crazy atheist, but somewhat brilliant too huh? I appologize for coming off possbly frustrated. It just doesn't seem like people collect data very well, some people see new things and cant get anough of them, use them exclusively especially when its unnecessary and others disregard things for absurd reasons. It seems there is a shortage of rationality amongst people in this world. I have never really cared for starches in non-cooking/baking procedures. It seems to me that when any starch is utlized in chilled products it tends to mask flavor and texture and with freeze thaw applications starch doesn't seem to handle crystallization nearly as well as say locust bean gum or guar. So through my experience I dont believe I am wrong. Using starch for ice to me is like using rice flour for brioche. Gelatin, I can understand someone use it if they are trying to make an overly aerated ice cream or sorbet kind of like an espuma with italian meringue because gelatins amazing ability to hold and structuralize air. Gums sort of form blockades while starch absorbs so when crystallization comes to occur gums have the better properties to limit its formation. I believe I have a couple eggless ice cream base recipes if you want them. I am still not sure what you are trying to achieve, I have read everything, but I guess I am just not getting it. If small quantities are a problem for your existing scale, check out the micro gram scales, i believe chef rubber sells one. I have known chefs to make a large amount of hydrated sorbet and ice cream sablizer syrup ready to go and they just add the syrup quantity to the recipe already put together, that may be an option for you, saves time and you dont have to worry about .2 grams of cremodan stabilizer powder. The only downside is you will have to do the math for all new recipes, could be a plus in the long run to get everything into percentages for employees to make perfectly when you are gone. To me if gum stabilizers are used, I have noticed, right then you will never know they were there, but they did there job perfectly. couple questions. Are you wrapped the top of the ice cream with plastic and they sealing it up? what temperature are you freezing them at for storage? what temperature are you freezing them at for service? what temperature do you want to serve them at? what kind of containers are you using? If my response seems somewhat irrelevant to you, disregard it.

let me add about the fat. When the waters density is increased by sugar and other polysaccharides it is easy for fat to surround and outline the water molecules. Upon heating the fat runs away and the chemicals (unchanged by the fatty acids) hydrate with the water now in contact with them. This is why saturated fat can give more shelf life in baked products if the chemicals are incorporated in them. If you are covered in fat it is hard for you your skin to hydrate or even release moisture, if not impossible. Try coating your body in vaseline or shortening and see if your body can breathe. Once that fat softens the chemicals break free and hydrate.

oh boy, this might be difficult. I am not sure I can make sense of this without some sketch paper, so I appologize if I confuse you. Unfortunately I have yet to grasp the project under a microscope, hopefully one day I can devote time to such things. You problem is by adding the leavening too late the proteins and starchs have already grabbed a hold of the majority of the water. It would take considerable more agitation to help release the water content necsessary for chemical distribution, hydration and activation. You can think of proteins as a web and water molecules as balls. As the proteins denature through agitation/heat/acidity/etc they uncoil kind of like what you do with your christmas lights during thanksgiving. Through further agitation they recoil to strengthen, upon doing so they trap in the water molecules and other particles. Over agitation tends to squeeze out those particles, which is undesireable. The starch you can think of as a sponge, it slowly grabs a hold of water molecules and the starch walls grow larger and thinner more and more. Soon if they absorb too much through heat, or over expand during freezing they loose their retaining abilities and release the water, also undesireable except for finished baked product. the chemicals need as much opportunity as they can to enter the proteins of starches. The salts are also hydroscopic so they pull at the escess moisture during incorporationg and synthesize with the hydrogen and oxygen negative charge. Alkali's tend to give a proton to water changing its charge from (-) to (+) and from h2o to h3o allowing for hydrogen expansion and release (gas) as well as the carbon dioxide exchange and release from the soda. The problem with adding the salts too late is they cannot get the proper hydration and reaction needed, the dont have the time, the proper distribution or the ability to really get inside the proteins of the starchs. That may be why your cake while being flat also has a somewhat bitter off flavor, because the soda reaction never occured with hydration. does that help?

there are many ways to do this, though I have never made "jell-o" before, I believe it is still mainly composed of gelatin. sprinkle the gelatin mix over the water with the sugar and allow it to bloom, put it over heat and stir constantly until its coempletely dissolved, dont boil. pour into another container and put over ice, stirring often until it begins to thicken. you can add your lemon juice any time here. Whip your chilled milk, ad the gelatin and continue whipping. If you want assemble an ice bath under your mixing bowl so in continues to chill while aerating. you could always put the whole mix in cream syphon too

your assumption was 100% correct. The only way to really fix that is to make a second batch, put twice as much leavening in that one and fold together, and even then you are taking a risk but far less of one.

Have you ever heard of a Meme? Its something that was discovered or described to represent the things we are associated with as are life goes on, everything your mind senses can be described as a meme. The problem is intuition can be faulty to us through our memes. Just because you are comfortable with gelatin, and it was the first thing you've known in your career doesn't mean is the simplest and best. A lot of people say they are "home style", "old fashioned", or "simplistic" cooks doesn't mean that going back to your roots is the best way. Usually its an excuse for not pay attention. There are a lot of asian cultures hung up on using agar in their products, they might give the same response to you if you started telling them to use gelatin in their gelling applications. The truth is, everything is made differently, thus everything works differently. there are many reasons why you might want to use polysaccharide gums instead of gelatin and yes each one works a little differently. Just because there is a perfect hydrocolloid system for praline ice cream and a different but just as perfect system for raspberry sorbet doesn't mean that they both aren't better than gelatin. Just because the alginate application works better in ice cream and the locust bean guar version works better in sorbet doesn't mean they can't work for the other product still better than gelatin. And starch?????! Starch breaks down when water expands and crystallizes, if anything starch would hurt your your texture goals. Also, just because something is more expensive, should never be automatically expected to be better. It is very simple to make ice cream without any egg product at all. I have made plenty of simple ice creams completely eggless, infact I think I like it more that way. check out the definition for -thixotropy-

use gums

The key is to try and understand all the functions of the ingredients and how they interact with each other and the agitation of the mixer/hand Once you understand all of that, you can look at a recipe sort of how neo looks at the matrix (in a whole new way). Your mind will seperate out the products defined as saccharides, leavening, proteins, aromatics, starch, and hydration. Once you see that, you know that certain things are going to react to others quickly or slowly, or inhibit others in various ways. Obviously aromatics wont have an effect (typically) on any of the other substances, and they wont get overworked or tighten anything up, so spices can be added at the very bigging. You could probably write a whole book on the altering of ideas and recipes for different/better/efficient results. I have staged at a lot of places and the chef gives me a recipe with no instructions. By the time I am done he/she once in a while looks at me in aw as if I changed the recipe because it has a different color, or greater quantity, or more intense flavor. For the most part its their fault for not presenting a procedure and assume I am going to do it their way, whatever that is. One of my best examples was at a restaurant not too long ago that the chef gave me a recipe for flouless chocolate cakes in individual molds. I made roughly 40 more than his typical 110 cakes and was stunned. The reasons was because I added the cocoa powder to the meringue at the end of whipped instead of sifting it in while folding in the chocolate. The mixer could incorporate it a lot more efficiently than my hand, and clumps didn't form with the chocolate. After I told him how I made it, he said to me he never though of that before, but now that it was done, he could understand how it would work like it did. The only reason so many things like 'puff pastry' happen on accident is because nobody really took the time to say hey! gluten proteins hold air, and butter creates steam without absorbing into the starch in the flour, what if I layer them a few hundred times and bake it! We can probably come up with some really neat things if we take the time to look at our ingredients the way they truly are, not they way we were instructed to use them.

I always peel carrots because... I always peel carrots just like beets and just about any other root. Never thought about it until now because I hadn't ever seen anyone leave the peel on.

if your carrot cake is done with the creaming method, add your baking soda with the butter. That will do two things, help dsitribute the baking soda evenly and it will partially encapsulate the baking soda until the butter melts from heating.

I can't argue with that statement.

I dont think I have ever seen the brand. Must be a canadian thing.

There are a couple books that have been written about the banana companies, and many many papers/articles. My favorite is the most recent "Banana, the fate of the fruit that changed the world" by Dan Koepple. It is true that the banana we know has devoured so much land it has caused the destruction of many other wild vareities that have existed. Though also because of the constant fight with disease the diseases themself have become stronger and stronger that now most vareities that exist in the wild that we would even consider eating are also susceptible to the diseases that plague today, such as BXW. what scientists in belgium are doing is genitic modification, and its become quite necessary. But to everyones fears of gmos, thats not really a big deal since they are sterile and wont cause extreme changes in other banana vareities being grown around the world. But the certain genes they are using to make them strong are kind of odd. Its too bad the banana cant handle more temperate climates, I would love to pick up multiple vareities. But until I get a job in India, I will have to suffer with what I can get. Though if anyone is curious, I do suggest looking into the banana's history because it is amazing how many lives its destroyed, or made miserable. Probably more than both world war I and world war II.

you should still get a rought idea about how well the oven is baking by the time involved. And there really isn't any circumstances I can think of that the cake will come out like a cookie, regardless of temperautre, either you will have long bake time and little caramelization or you will have quick baking time and dry airy crumb. the ingredients should be accountable.

put a an oven thermometer in.

we need the recipe iii_bake. Making a cake that doesn't leaven could have problems with the leavening ingredient, have a cake that bakes and becomes dry and brittle like toffee sounds like the liquifyers aren't being scaled right. If the chemical properties aren't working right, which would mean the sodium bicarbonate became exposed to excess moisture/water while being stored, then the cake should take a considerable amount of time to dry out, and at 350 the top would start to burn before the whole thing dried out. Having a cake dry out and carmelize improperly sounds like the egg/sugar/NAC2/Water(buttermilk) ratio is considerably off. As long as there is saccharides to caramelize, it should caramelize relatively evenly at moderate temperatures. If the sugar quantity is low, the only thing browning is the proteins, which can be greatly uneven is the sodium content is minimal. Thats why bread without salt struggles to brown, especially before drying out.

I dont know, I read too much.

its too bad they dont donate something to the poeple they can grow, like bananas

Define 'Natural'. When companies compose flavorings, they either list natural or artificial flavorings. But do you know the difference? In the final product absolutely nothing. It is a chemical equation that is matched each and every time, wheather they go through petroleum or strawberries to get it, so what exactly is 'natural'. People have understood hydrolysis and hydrogenation long before the idea of 'natural' ever came around. Fermentation is as 'naturally' derived as hydrolysis. Would one consider guar gum an unnatural chemical? If so you better consider sucrose unnatural as well. Too me, unnatural is eating something like carnauba wax, even though I am tempted to use it once in a while. Same as parrafin. There are a lot of things the body doesn't digest that is still useful, mainly consider soluble and insoluble fiber. The hydrocolloids that everybody instantly refers to as "chemicals" are polysaccharide forms or also known as soluble fiber, and yes they will help you with your bowel movements, which can be a good thing especially with all the white bread people eat. I am sure many years ago people were opposed to sodium hydroxide on there pretzels, who the hell would want to eat sodium hydroxide? But as people started to realize sodium hydroxide converts to different properties such as sodium bicarbonate after cooking then they probably backed off a little. Of course the incredible taste of a freshly made soft pretzel stuffed with ham and cheese is like nothing else in my mind, so that may have had an impact. I dont know why they say they dont eat their own food, they have to taste it. Is he saying that they won't sit down and eat a bowl of apple caviar for sustinence? I sure as hell hope not. But in a classic french restuarant I wouldnt want to dine on escargot, brioche and foie gras every night either. Once in a while you have to throw in a pizza or something. There is a reason why its expensive, it is an event to eat like that, not even a king would want to do so every night. As discussed by chris in a topic not far from this one, its also a challenge on the mind, and granted we just have so many mental challenges every day as it is, food is typically one of those things we dont have to think about to make life easier on us. Thank god we have come to the point in life (for most of us) that we can consume our minds on something other than what we are going to eat tonight, or better yet, are we going to eat tonight. These discussion are a product of our evolution and one even in devout argument should turn their head and smile remembering our blessings that we even have the opportunity to bicker over who cooks better food, that is always available.