jbehmoaras

I've come accross a couple sweet beers in my time but I really havent had a chance to explore much into it. I was wondering if anyone could recommend any good beers (US and international) with a sweet and less bitter taste... I'm not really interested in very syrupy beers but if you think its worth a shot, let me know. Maybe if I let you know what kind of beers I like that might help too ... a couple are: Chimay Ommegang Samuel Adams (Boston Lager, havent ventured out too much with the others yet) Ithaca Nut

Thanks for the tip, i'll try it out

Any tips on cutting the sticky stuff

Hopefully I can find some figs and try it out ... will let you all know how it works out

post it on recipe gullet and let us know how we can find it

Halvah is quite a dry and solid ingredient so you might have to heat your mixture to dissolve it and I'm not sure how soluble it would be with out an egg based ice cream or some emulsifier because I think its high in oil content from sesame seeds... Unless you were thinking of having chunks of halva which could be kinda cool...

I was thinking maybe in small amounts so that there wouldnt be too noticeable of an effect on texture but would be productive in preventing the growth of crystals... Although I dont know if such a small amount would be useless anyways

Is it the temperature or some other process that kill the ficin enzyme in figs?

could you advise when guar gum would be more suitable than using xanthan gum

I've seen in some places that it also has some applications in ice cream making, has anyone tried making ice cream with methylcellulose?

So theoretically, if you got this on you fingers and your fingers were touching, they could get stuck to each other, is there anything to counter the reaction of this ingredient in case something goes wrong ... And how about the whole issue with inhaling this stuff and having your lungs stick to themselves.

If you are looking for a recipe that helps create a stable foam assuming the liquid has fat, use the recipe on willpowder as reference. It doesnt require an ISI but it does use lecithin. Here's a link to their "Tea Air" recipe http://www.willpowder.net/teaAir.html Im sure that could help you get closer to what your looking for although I have not tried it myself (but hope to soon assuming I can get my hands on some lecithin)

I actually find the stuff on willpowder to be quite expensive

I want to learn more about methylcellulose! More about what it is, where to buy it, what its suited for, when to use it, how to use it, recipes using it, and last but not least, experiences using the stuff. Hopefully we can all learn more about methylcellulose by discussing it in this thread.

I dont know too much about gums, with guar, xanthan, and whatever elese in the market, I'm just starting to learn about it ... Could you maybe elaborate a little more on the different gums and their different properties and when they might best be used? How about using methylcellulose?

My parents are Turkish and some dishes call for parsley by the truckload (perhaps thats an exaggeration). All kinds of cheese boreks, especially cigara borek, have a good amount of parsley. Cigara boreks are like turkish spring rolls. The filling is primarily feta cheese and parsley with some egg yolks to bind the mixture. Then a spoonful is lined up on a triangular piece of yufka (which is similar do phyllo but a little doughier and thicker). Think of an isoceles triangle, the mixture is put on the base of the triangle and the you roll all the way to the tip lightly wetting the tip so that it sticks (you dont fold in the sides the way you might for an asian roll. Then it is deep fried in vegetable oil (although i find deep frying in olive oil just below smoking point is tastier) Its called cigara borek because it looks like a cigar. Other boreks are more like greek spinach pies made with phyllo (which of course the greeks learned, like the armenians and others, while being ruled by the ottoman empire years ago). But these dont have as much parsley as the filings for these pies and are usually made with spinach or beet leaves. These fillings can also be done in a similar way to the cigara borek but using phyllo instead and then after they are rolled up they are twisted to look like snail shells and are baked in the oven .... if anyone is interested in more detail recipies let me know.

So how did the ratios turn out

were you able to see how he was making them

I have the cuisinart ICE-50 which i got for 215 at Macy's and i makes excellent ice cream ... although I wish I could make more per batch .. but the built in compressor makes up for it because in NYC I dont have the space to have another freezer to freeze all those bowls.

Interesting, I look that up and try to figure out how to prevent that enzyme from ruining future gelatos

I'm a fan of a pizza dough recipe by sarah moulton on foodtv.com ... just enter in "basic pizza dough" into the recipe search and you should be able to find it.

the word is the same in english ... no worries. Let me know how droplets from different heights works out

Not strange. I love the stuff, but it's hard to find here. I think the ingredient you need is Sahleb. If you search eG, maybe even just this topic, I think FoodMan experimented with it, though I might be wrong. ← Well I am turkish and we have Sahlep which is pretty much the same thing as Sahleb I believe (throughout middle eastern countries, the same ingridients are translated slightly differently because of different languages and dialects) and I do not think that is what gives this kind of ice cream its chewy texture. Sahlep would be the flavor of the middle eastern ice cream, not the agent that makes the chewy texture. But I have skipped over this somewhere in the forums as well so I can see why you thought that Sahlep might be that ingredient On another note, I just bought the Cuisinart ICE-50 today and of course I had to break it in right away. I made a raspberry sorbet, with a little lime to cut the sweetness and it turned out great ... the recipe was so simple and took only minutes to make ... pm me or ask for me to post it if anyone is interested.

Hey guys I was wondering about using milk powder or evaporated milk in a recipe. What is the benefit of using this ingredient, different texture or different taste. I would really also love to hear more about getting a chewy texture in ice cream. I know that may sound weird here but some middle eastern countries such as turkey have a great tasting variety of ice creams with a great chewy texture. Its also kid of interesting that none of you have spoken much about frozen yogurt. Its not necessarily my favority but I would love to hear some playful recipes on frozing yorgurt. I would also like to know if anyone has tried to use stabalizers or emulsifiers in their ice creams. I know what youre thinking, I'm all for farm fresh fruit sorbets from scratch with no additives but i was interested in trying some ice creams that Adria, Dufresne, or Achatz would make. And at risk of making this reply too long, have any of you others tried making fig gelato ... someone mentioned making it eariler on and also had the same problem I did, the gelato with figs comes out kind of bitter or has this dry fibrous fig aftertaste that isnt very pleasant. Can anyone recommend a solution, I was thinking of carmelizing the figs

while gelato may traditionally not have cream most good recipies i've tried contain a small amount of cream such as gelato from Ciao Bella in NYC or from Mario Batali's version of gelato. In any case I do not think that should be too much of a factor since I used little heavy cream compared to the proportion of milk and eggs. I do agree that this many egg yolks seems like a lot but the recipe did yield about 8 pints.