paulraphael

Do you have any idea what temperature the ice cream was when you were scooping it? If it was a normal consistency at normal serving temperatures, then I need to take another look at my data on pistachio oil. I use spreadsheets that I've been building for my own purposes. The last few weeks I've been up to my neck in polynomial regression equations and correspondence with Ice Cream PhDs. Here's your project looks like ...

Has no one mentioned financiers? I've never made a proper financier, but the batter is just about the most versatile and delicious quickbread concoction there is. Financier batter can be used for anything from petits fours to mini muffins to best non-pound cake pound cake you've ever had. You just need almond flour and egg whites and the usual stuff from your pantry.

I ran your formula through my software and got: Total Fat: 20.4% Milk Fat: 10.4% Total Solids: 47.1% Solids Nonfat: 26.6% Milk Solids Nonfat: 4.8% Stabilizer/Water: 0.41% POD: 135 / 1000g PAC: 157 / 1000g Absolute PAC: 394 / 1000g Rel. Hardness @ -14°C: 92 A few thoughts … Total fat is really high, because of the combined cream and nut butter content. This mutes flavor release; the best thing to do about it is to shift the ratio of fats toward nut oil. Total solids is higher than what’s ideal, but there isn’t much to be done about that. Stabilizer content is high. The emulsifier values seem flipped. Polysorbate works in much smaller quantities that GMS. Did you arrive at those numbers experimentally? If not, I’d suggest reversing them. Sweetness is fairly high, at POD 135, but freezing point depression is low. Combined with the hardening power of the pistachio oils, I’d expect this to be very hard to scoop unless its allowed to warm up quite a bit (my tools only give a rough estimate here, but they suggest it will hard as a brick at -14°C, Here’s a suggestion: 321g Whole Milk 141g Heavy Cream 36% 174g Pistachio Paste 174g Pistachio Paste 103g Dextrose 17g Fructose 1g Locust bean gum 0.1g carrageenan 0.25g GSM 0.05g Polysorbate 80 2.0g Salt 764g Total Analysis: Total Fat: 20.6% Milk Fat: 8% Total Solids: 51.3% Solids Nonfat: 30.8% Milk Solids Nonfat: 4.3% Stabilizer/Water: 0.31% POD: 136 / 1000g PAC: 322 / 1000g Absolute PAC: 763 / 1000g Rel. Hardness @ -14°C: 80 Re: vanilla ... I usually go with around 0.25% the water weight of the formula. For emulsifiers I use around 2g soy lecithin per 1000g formula. Mono/diglycerides are usually used at around 0.1-0.2%. Polysorbat 80 is usually .02-.04%. My understanding is that the glycerides will have the most impact on increasing overrun; the sorbitan esters will have the strongest effect on fat coalescence. But I haven't experimented with these; lecithin has worked fine for me.

They're all ugly if you're a carrot.

Nut flavors are challenging if you're looking for intense flavors, without the texture turning to peanut butter. My general model is along these lines: -no eggs -add ~2g soy lecithin/kg for emulsification/de-emulsification -no more than 10% milk fat (total fat will still be high from the the nut paste) -pay close attention to total solids. Aim or somewhere between 37% and 42%. The nut paste is essentially 100% solids, so you'll add less than the usual amount of skim milk powder, or maybe none at all. The exact right level of solids will depend on preference with a given nut paste. Too little and you'll have ice problems and thin body, too much and it will be like eating peanut butter. -ideally, customize a stabilizer blend. High on the locust bean gum, to reduce ice crystals. Low on the guar (it tends to add body and chew ... you won't need help here. No xanthan. It forms a gel with lBG.

That sounds like a cocktail.

Some info here. Does anyone still make things out of borosilicate glass?

I was intrigued by that one too. In their blog post introducing the new one, they say the old one was a flop. I believe it was just the Anova lab circulator. You could find it on lab equipment sites, but I never saw it marketed to cooks or sold on kitchen sites. My only guess is that people want something more compact. This looks more like the original PolyScience ... not something you stick in a drawer when you're done.

Interesting! I didn't think PIDs worked that way. Is the POS mini thing the nano? What do you hate? I've never seen one but always thought it would be nice as a 2nd one and for travel.

Yeah, I'd guess that with a covered cooler any circulator could easily manage 100L.

Not 100% sure, but usually with this kind of thing, it's some engineering number that reflects the maximum number of watts the thing can draw from the wall for some length of time. Which means the real world max output of the heater would lower. This would be the same for other circulators, as well as kettles, toasters, microwaves, etc. I always start with hot water from the tap, and for large batches I use a cooler, so power output is my lowest priority with circulators. Not sure I'd notice the difference between 800 and 1200 watts. At a restaurant where they've got 30 quart Cambros, with people opening the lid all the time, it might be a different story.

We'll have to see how restaurant owners make their value calculations. Using your kind of thinking, plenty of restaurants use Kitchenaid mixers for light duty countertop stuff, rather than springing for a Globe or Hobart. But in these cases, they're comparing a $400 good-enough mixer to a $2600 commercial mixer. I don't know if they'd see the $150 vs. $400 comparison the same way. $400 is pretty cheap for a piece of commercial kitchen equipment, especially if it's one you'll be using all day every day.

The 1200 watt version is 120v.

It's a distracting detail that you won't let go of in the middle of a more interesting discussion. Re: warranties, 2 years is long for a commercial kitchen appliance. A home Vitamix is warranted for 5 years. A Vita Prep for 1 year. This doesn't suggest the VP is lower quality, just that the company knows it's going to get abused. Rotus, I should listen to you.

No one is going to buy the thing because it's got an extra decimal point of precision. The value of the thing is that it's built to handle more use and abuse than a consumer version. Details like extra precision just tell a buyer that the company's sweating details and using high-quality parts. As far as Poly Science goes, I'd be a bit more specific and suggest that they're overpriced by the current standards of the culinary market—which is a rapidly changing one. Their prices are completely in line with other lab equipment makers (which is their back story) and also in line with the culinary market a dozen years ago (when they were the only game in town). Their problem is that is that they haven't adapted as quickly as Anova. Edited to add: we won't really know that PS is overpriced in the pro circulator market until the Anova has had a chance to prove itself. I suspect PS won't be in trouble unless they sit on their hands for another year ... and the Anova turns out to be as burly as promised.

Where are you? I think it's generally smart to stick with Kenwood in the EU, and Kitchenaid in the US. Both companies make good mixers; both companies have imperfect quality control; and mixers are categorically easy to break. Kenwood has the best service and parts availability in the EU, KA likewise has the best in the US.

What are the advantages?

Exactly. Companies offer different value propositions for different categories of customer. Not many years back, a circulator designed for constant professional use cost $1100. Then you could get one for $700. Now $400, without any apparent compromises. It's amazing that for $140 to $200 we can get a circulator that will do anything you'd ever need one to do. But we know we're buying a piece of consumer gear, and so don't expect it to take professional abuse, or to have anything like 3-sigma quality control certification. My consumer Anova has worked without a problem for over 5 years. But when it's time to replace it, I MAY decide that some extra piece of mind is worth an extra $200. It's nice to have the option.

The value is that it's built for reliability. Restaurant kitchens have proven to be hard on circulators, even pro lab models, because the lab ones aren't designed to get kicked around by line cooks or to run all day in a steamy environment. For amateurs this model isn't necessary, but it offers extra peace of mind for just a $200 premium. It's not even bulky or heavy like the pro circulators of yore.

Cool article. I'd never heard of all those those drawbacks to lab circulators. In my brief experience the problems were size and price, and sometimes succumbing to steam. But the real takeaway ... there's such thing as a centrifugal evaporator. Am I the last to know?

The dimensions are 1.29kg, 350mm tall, with a 60mm barrel. The barrel is the same size as the Anova One (so it will fit through the cooler lids and cambro lids I've cut out). And it's actually a bit smaller and lighter than the One. I plan to keep my One as long as it keeps chugging along ... but it's nice to know there's a high quality replacement if ever needed. My ideal kit would probably be an Anova Pro, plus a Nano for travel or for those rare times a 2nd circulator would be useful.

Kinda sorta. Anova was originally a lab equipment company. After they developed their first culinary circulator, they spun off the division as Anova Culinary. This was later bought by Electrolux (but seems to remain independently run). For a minute there may have been some kind of relationship between Anova and Anova Culinary (the original Anova Pro culinary circulator was identical to the lab model). But now I can't find any evidence of the original company existing anymore. They're still listed on some lab suppliers' sites, but generally as unavailable. The wikipedia article on the company makes no reference to the original lab equipment company, which seems odd.

Polyscience makes great stuff, but I think their industrial design and their pricing are a decade out of date. If this new Anova lives up to its potential it will light a fire under PS's butt.

$399. https://anovaculinary.com/anova-precision-cooker-pro/

https://anovaculinary.com/introducing-the-anova-precision-cooker-pro/?utm_source=Iterable&utm_medium=email&utm_campaign=Pro_Launch_Email_5_1_19 Looks promising ...