paulraphael

I think I've posted about her story before. I also go around begging people not to buy Melinda's.

That's right ... not an issue at that temperature. It becomes a problem when you preheat a frying pan.

I don't know how significant lecithin is, but most of these products probably use an oil high in unsaturated fats, to make sure it stays liquid and thin at wide range of temperatures. These are oils that will polymerize when they oxidize—either from sitting around a long time or from high heat. Oil polymerizing on a teflon pan is bad news. You're basically seasoning as if it's cast iron. That polymer coating is hard to get off without likewise removing the teflon. There was a thread a while ago where someone said they had a chemical solution—something caustic enough to take off the oil gunk without harming the teflon. Maybe worth checking out. I'm inclined to try one of those refillable spray bottles, but don't know if they're designed to deal with oil polymerizing in the nozzle and the little pump. I'd want to know there's a good way to clean and dekunk the things.

I'm just wondering how the ones you use would do with a typical 2 – 3L pan. Something maybe 7" in diameter. Would I be wise to get something bigger, or would these be ok?

A reason to use a pot would be to get it up to temperature on the stove, and continue on the hot plate. I wonder if the lower temperature model has lower wattage and would be slower to heat a liter of ice cream mix. I have stainless-lined copper pans that are non-magnetic. I don't see why these wouldn't work. Any ferrous / induction-capable pan would be a problem because the stirrer would just stick to the pan, but I think the copper will work. Anyway, that's why I'm curious about a pan being stable.

Interesting. I use a Pro 600 which easily has enough torque to rip that plastic dasher to bits. My clutch just spun around making loud clicking noises, saving the dasher. I've actually filed the teeth on the clutch a bit to make it less slippy than it's supposed to be. Maybe I got the bowl even colder than I remember? What's your drawing temperature and residence time with the -22 bowl? Thanks! It's hard to get a sense of the scale of these. Do you think the base is big enough to be stable with something like a 3L saucepan? How much time does it take to heat ~1L of mix up to pasteurizing temps?

I love it pureed. It plays well with other flavors. Fennel is a favorite, so is garlic. I poach it first in water with some milk or cream. Then use as much of this liquid as needed to get the consistency right in the blender.

Staff note: This post and responses to it have been split from the Home Made Ice Cream (2015–) topic to maintain topic focus. Your KA could handle a batch with the bowl chilled this low? My freezer has a kind of blast mode (for rapidly freezing warm things). I tried it out, and it got the KA freezer bowl to maybe -25C. The ice cream froze so hard so quickly that the dasher stalled ... it has a clutch that's designed to slip if the torque gets too high, probably to keep the mixer from ripping the plastic dasher to bits. I ended up finishing the batch by taking the bowl off the mixer and turning the dasher with my hand. It was brutal! I'm not doing this again. What happened with your batch? Edited to add: can you talk more about your lab hot plate? I've been looking at these for a while now. What's its capacity?

I don't recommend using egg whites in the ice cream. Texture will always be better without them. Some things you can use the whites for: financier*, merengue, traditional chocolate mousse. I'm sure you'll get pages of advice on this. You probably also won't have to look too far for a health fanatic who throws out all their yolks—you should be able to work something out! Another option is to make ice cream without the yolks. I find traditional "Philadelphia-style" recipes lacking in god texture, but there are modern approaches that let you have the best of all worlds. Add some other stabilizing ingredients, and an alternative emulsifier, like lecithin or buttermilk. Personally, I prefer chocolate and fruit flavors without any yolk. Other flavors I never put in more than a couple of yolks per quart. *Financier is my favorite use for whites. You don't have to make the traditional form. Think of it as the ultimate pound cake batter. Bake in any kind of loaf pan, bundt pan, or muffin tin.

I made lapsang souchong tea ice cream, mostly for the smoke. It was more interesting than good. Nothing I tried pairing it with was especially amazing. As they always say, "further research is warranted."

If you can set the freezer you chill the bowl in to -4°F /-20°C, or even a bit lower, you can get extremely good results. I've had freezing times under 8 minutes. Lower is always better, all else being equal. You have to pay lots for a compressor machine with this kind of power.

Repercussions: https://arstechnica.com/health/2024/12/journal-that-published-faulty-black-plastic-study-removed-from-science-index/ "The publisher of a high-profile, now-corrected study on black plastics has been removed from a critical index of academic journals amid questions about quality criteria, according to a report by Retraction Watch."

Or you can just dream about it ...

Without takeout containers my life would not work. I'm not afraid of polyethylene or polypropylene. I did replace my black plastic rectangular takeout containers with white ones after the scare article came out (and before the partial retraction). But not with any real sense of urgency. I remember when research first showed that BPA was harmful. I was struck by an interview with one of the molecular biologists on the research team. She was asked if she was going to get rid of all the polycarbonate in her life, and she said maybe she'd ditch old baby bottles if she had an infant. And she'd look for canned tomatoes in BPA-free cans. But she wasn't giving up her polycarbonate water bottle! And neither did I. No one can have my vintage '80s and '90s Nalgene bottles. They're too good. The amount of bad stuff that gets absorbed is a factor of time exposed, temperature, and acidity. Canned tomatoes are a perfect storm of bad news. Cold water in a hiking water bottle? You are guaranteed to die of something else.