ElsieD

Corn! Yum!

That's a great article, but I take exception to #12.

I was about to write that you are dining late but then I remembered the three hour time difference.

Or as my late FIL used to say "two visits in one".

I just made the custard. I am using two recipes, the strawberry part is from the NYT Cooking site. I pureed the berries with corn syrup instead of sugar and added balsamic vinegar. The custard has some balsamic as well. I was going to put some stabilizer in it but it needs to be mixed with the sugar to avoid clumping and I forgot. I wanted the stabilizer in there because I'm worried about the ice cream turning out rock hard. The corn syrup apparently helps with that and tomorrow when it goes into the machine I'll add some liquor of some sort, probably Chambord. If you are interested, ii'll report back.

I join @chileheadmike in wishing you well. Fortunately, I am not allergic to alopurinal and carry it with me whenever we go away. Mine gets me in my big toe. Strangely, I was never told what not to ingest. If you see a book on Amazon you are interested in, and post a question about it, my experience is that folks who have bought whatever you want to buy are good at answering.

@lindag is the recipe you used on page 6 of the manual? If yes, what was the texture like?

Has anyone ever dehydrated strawberries? If you have, can you share how you prepped them and the temperature and length of time you dehydrated them?

I hope you are okay today.

Shucks, for a minute there I thought you responded to my post.🙂

I took pork cheeks out of the freezer today intending to cook them sous vide. Not having done them before, I did some googling and the instructions are all over the map. Can anyone tell me the time and temperature they have used? Thank you.

Too bad it's Heinz, not Hunt's. Love the mini bottle though.

I'm a little late to this but I like Miracle Whip and ketchup with scrambled eggs. The ketchup must be Hunt's.

Thank you. I don't know how I missed that. I must have been too excited about @Anna N 's post beneath it about the dried fruit. Which I have used twice now.

I wonder if it will work on tomatoes.

What temperature did you set the CF to?

I bought the lower fat Lauhhing Cow cheese when I was working on losing a few pounds. It's actually not bad.

I'm really intrigued by your method and would like to try it. Is it just regular homogenized milk (not low fat) milk that you use?

Avacream ice cream stabilizer mix. Composition: Guar gum Mono diglycerides Carrageenan Suggested usage is 7 - 8 ounces per 15 gallons of ice cream.

I found a place that sells it on-line in Canada. Cost is $12 plus $3 postage. Is that reasonable?

This is the recipe: 1 3/4 cups heavy cream (35%) 3/4 cup 1% milk 1/2 cup sugar mixed with 1 teaspoon commercial stabilizer 1/4 tsp. Kosher salt 6 egg yolks 2 teaspoons vanilla paste I have never had this happen before with any ice cream I have made.

Where does one find Caspian Sea culture?

Welcome to the forum and I'm looking forward to learning about Madagascar.

@JoNorvelleWalker It was when I was straining the custard that I noticed this. The mesh on the strainer that I use is quite fine but these little grains went right through it. I looked for Ruben's method and read that it has to do with evapourating some water from the mixture using heat but I could find nothing more specific.

I made a batch of vanilla ice cream using one teaspoon of the stabilizer and it had a "granular" texture. Not icy, but as though there were tiny bits of cooked custard throughout it. It didn't affect the taste but I'm wondering if I let the temperature get too high when I made the custard. What temperature do you cook yours to? I prefer taking the temperature as I find the direction to "cook it until it costs the back of a spoon" to be useless.