Jump to content

Karen Williams

participating member
 View Profile  See their activity

  • Posts

    6

  • Joined

  • Last visited

 Content Type 

Posts posted by Karen Williams

    Ganache: Tips, Techniques & Troubleshooting

    in Pastry & Baking

    Posted

    I taught a cooking class a couple of weeks ago at an Art Institute and we were demonstrating hand dipped truffles. We had the folks designing there own transfer sheets with colored cocoa butter. It was a hands-on class and none of the students had any chocolate experience. Last night, one of the students had mentioned that the ganache that we used as the base for the truffles had become grainy over time. It was smooth at the time of the class and to the best of my knowledge the truffles were all completely enrobed in chocolate. It was a cold night here in the midwest. Could this have had something to do with the change in the texture of the ganache over time? Thanks

    commercial ice cream makers

    in Kitchen Consumer

    Posted

    I have no experience with commercial ice cream freezers BUT I've made ice cream for 30+ years with a White Mountain freezer.  Hand cranked.  Using pasteurized cream.  I say this because this type of texture and creaminess is unparalleled.  In the early '70's Steve's in Boston (later Northhampton) used a White Mountain freezer with a motor.  His texture is close to what I turn out cranking by hand although he uses ultrapasteurized cream and milk.  He also started franchising his stores in the mid to late '70's but, for a variety of reasons, these did not survive.  (For those who know Coldstone and Marble Slab Creameries-he was the first, long before they ever opened their doors.)

    My question:  is this a viable alternative for you, using a White Mountain freezer with a motor?  Yes, I realize you would have to pack it with rock salt and ice but the finished product is unbelievable.  I believe that Steve Herrell (and a few others) still do this today.  Don't laugh at my suggestion; for someone who is really, really serious about ice cream there might be some marketing value in your doing it the way grandmothers did it!

    I appreciate your respect for the old ways and it really tugs at some heart strings. Unfortunately I have two months of high season and tight labor markets so some sacrifices need to be made. We will be sourcing alot of our ingredients from local dairies and farms however. Have you ever used cream-line milk to make ice cream?

    commercial ice cream makers

    in Kitchen Consumer

    Posted

    I'm not a fan of the Taylor but I'm stuck with it. Dunno the model number, but it has a 3 qt. capacity and you pour your base in from the top. Blech. It works just fine and dandy, but cleaning it and doing large runs can be a hassle.

    I've used the Capigiani (or Coldelite?) that has everything right in the front. Love it. It gets my vote and i wish i had one at work. I think it is the LB-100B model, but I'd have to check next time I run across it.

    Devin

    Thanks for your input. I've used the little Taylor before and had the same complaints. I've never used the Capigiani before but it seems to be in alot of culinary schools and they appear to have some great support for their product. I just want the best ice cream!

×
×
  • Create New...