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Everything posted by andrewk512

  1. My guess is they don't want you to freeze and try and spin a whole pint of nut butter. I can't imagine an issue as a mix in
  2. Admittedly I am just following others' math and expertise. When I make a sorbet recipe I put the ingredients in the Ice Cream Calc app and it gives a "serving temp" calculation - this is the temp that which 75% of the water in the mixture is frozen. This is basically what I am targeting when I spin the dessert. What I have found, without any regimented testing, is that if I freeze my base in my -14C freezer or my -30C freezer that after I process it I am getting very similar temps. They are generally a few degrees below the calculated "serving temp". When I switch the "serving temp" such as making a snow that's expected to be around -6C or when I was doing -18C ice cream, I would still get a few degrees below the calculated temp. Good point about the cycle type though. I generally run all my sorbets on one setting and all my ice creams on another, and most of my ice creams are from HMNIIC and most of my sorbets are calculated in the Ice Cream Calc, so maybe that is why I didn't see that
  3. 5.5g salt is hefty, seems like salt would become one of the labelled flavors at that point I made the popcorn ice cream in HMNIIC this week. Tasted a bit like kettle corn or caramel corn. I cheated and used microwaved popcorn. First process was powdery and so I tried processing again but got no improvement. I find when starchy things are blended in that I get this sort of texture - happened with a doughnut ice cream and with a koji ice cream. It was interesting, perhaps as part of a plated dessert, but not something I'd sit down to eat spoonfuls of. My gf felt it was waxy, maybe because of the blending in of the popcorn and then the multiple processings. Unrelated, regarding serving temps: this week's Cooking Issues briefly mentions the Ninja Creami at the end. Dave suggests you cannot make an ice cream in the Creami that has a post-processing temp of -18C because the blades would heat things up too much. My first ice creams in the Creami had ideal post-processing temp of -18C and came out fine. I think the key is to chill them in a deep freeze, their preprocessing temps were around -30 to -36C, achievable in my small cheap Costco deep freeze. Regardless, I am not sure this is a great idea anyway due to potential to wear out the Creami motor. I have this theory that actually the post-processing temp of a dessert in the Creami is more of an inherent function of the ice cream mix than the pre-processing temp and Creami motor action, but have not tested this thoroughly. I moved closer to a post-processing target of -13C after I found that ice creams at this temp had a longer freezer life, and on reading that warmer temps are more ideal for flavor release (and they require less solids added which would also affect flavor release). I enjoy ice cream even warmer at around -10 C but am not comfortable keeping my kitchen freezer this warm. I have a small third freezer in my basement that targets -10C which I keep ice creams in from time to time if I am serving a lot of people, the ice cream never stays in that freezer long term though - it functions a bit like a dipping cabinet.
  4. Hm.. I've never tasted pea protein powder but from my experience with protein powders and pea protein based foods I can imagine it would not be the greatest flavor. You'd probably have to "hide" it under a strong flavor like chocolate... not the greatest start for a home recipe. Emulsified oil could probably add body as well but I am not sure how you would predict the effects on the freezing point. I was experimenting with maltodextrin and modified starches like ultratex for a while. The maltodextrin added body but I really couldn't reconcile with the flavor (this may have just been the quality of the ingredient I had, haven't bought from anywhere else to test it yet). The ultratex had a cleaner flavor but was unpredictable and made everything really gummy. I was never really satisfied with my experiments, but one of the issues I faced was I was trying to thicken very thin clean flavors where you could easily tell if anything was clouding them (I was trying to make both a white and a red wine sorbet, after about 20 tests I realized that the best wine sorbet just tastes like a crappy grape sorbet). Inulin has its own flavor but it is only minimally perceptible in a light flavored fruit base and I find the texture improvements worth it. I think in a oat milk base you might be able to hide things more easily. You could try 2% maltodextrin.
  5. Canteloupe sorbet Pretty happy with this one, might add more acidity next time though 500g canteloupe 30g glucose powder 105g sucrose 12.3g inulin Citric acid to taste Not so happy with my second attempt at a par dried watermelon sorbet though. After the success of my par dried strawberry sorbet I looked to other fruits. I had par dried an entire watermelon. What I found though was the par dried watermelon tasted almost caramelized, my first attempt barely froze,the sugar calculations were way off. This second batch I did more to taste, got a nice freeze on it, but overall just flat. Fresh watermelon is best I also have a popcorn ice cream in the freezer from HMNIIC. I cheated and used microwave popcorn. Haven't spun it yet but the base tastes nice, has a kettle corn kind of flavor
  6. Not that I remember, although I know I promised last year. I should get around to that... I have done different buttons side by side so I am confident it is the longest setting Looks wonderful! Should be completely fine, will get more ice crystals than if frozen alone but thawing and refreezing should fix that I got some local canteloupe frozen right now cause I didn't have enough time to use it, hoping to do a sorbet soon
  7. Should still be good! I spin all non-dairy on the Lite Ice Cream button
  8. Easiest way is to bring them right up to 90C then rapidly chill after. I think lower temps for longer time can work, but I didn't want to bother with experimenting (especially considering the cost and time of pitting enough cherries). It might be superstitious but I also make sure I am using a new set of utensils after heating them and not contaminating any uncooked cherry anywhere so as to not leave any residual enzymes that would eventually cause oxidation Best way to find more about this is if you look into avocado browning, Ideas in Food has a blog post about it that has some lead points in the comments, and I've seen a few reddit posts scattered about. For stone fruit I find you are not losing really anything from a flavor standpoint by heating briefly to high temp.
  9. Really happy with this cherry sorbet I just made. Had a lot of trouble with oxidation from my cherries last year and my cherry sorbet then ended up tasting like wood shavings. This year I heated the cherries up right after pitting them, just enough to destroy the oxidation enzymes but not so much to make them jammy. 506g pitted cherries 67g sucrose 11g inulin (optional, for body) Blend, strain, freeze and process Also having a lot of fun with this technique I discovered in the EMP cookbook too - infuse 3/4 of herbs into ice cream base, then blanch and shock and blend in 1/4 after. Nice green color with great herb flavor. This one is lemon verbena from my garden, but I have also done it with lemon basil and thai basil. I use 30g herbs for a 1 pint base
  10. I mean like if you have a lot of sugar in something, then the mixture might be too "thin," like a slushy/soupy sort of texture, because it cannot adequately freeze. To me, something can taste thin because it is low in fat or solids, or because it is too "melty" (generally too much sugar added)
  11. Months. I don't recommend it though, it breaks down/separates, some larger ice crystals form, and the final product isn't as good.
  12. Assuming its lack of body and not thinness due to high freezing point depression, add more solids, you can use 4% inulin by weight. I have no evidence for this but I've found that hydrating the inulin can help it work a bit better. Remove the corn syrup and use more powdered sugars, like more dextrose.
  13. Need to test pre and post temps A compressor ice cream maker can make a much colder ice cream if you leave it in for long enough, whereas the creami can only make a warmer ice cream Migoya's Frozen Desserts recommends all pacojet ice creams to be frozen at least 1 hr before serving to account for the softness. I do agree with this a bit, you never know what's gonna come out of the creami, sometimes the ice cream needs hardening
  14. Not sure what subforum this belongs on as it seems to be an old pastry technique that is now being used in savory cooking, and the equipment is very important to the production. What do people think of these very decorative items (not sure what to call them either) that are showing up a lot more in popular/modern cooking? Photos for example attached (from Moldbrothers website) I am seeing tuiles everywhere now - I was just at Geranium in Denmark and I think I was served 3 or more increasingly elaborate tuiles. But items using gum paste style molds are everywhere too, huge on instagram. Personally I think they are quite striking and beautiful, but my main concern is the sticking value of the technique. Will they become the next balsamic reduction and square plates in 10 yrs? I want to invest in some equipment and learning them but this would be my main concern. Am I just receiving overly selective advertising? Anyone know of sources for the equipment? Moldbrothers seems to be quite popular although is pricey. I'm still trying to find the right search terms for Aliexpress... (Mold Brothers - photo used for descriptive purposes - https://moldbrothers.nl/en/product/ribble-disc-pressing-kit/) (Mold Brothers - photo used for descriptive purposes - https://moldbrothers.nl/en/product/butterfly-tuille-mold/)
  15. Agree. I have tried one of the Seedlips and I have the other two unopened in my bar for about the past 2 years. I got them to work through the Aviary Zero book. It has a nice flavor, but is essentially flavored distilled water. My main issue is the shelf life - it has the shelf life of opened water, which isn't to say it went bad, but it's only a matter of time before 1 bacteria gets in there and starts something, or oxidation and off flavors take hold. It could also benefit from being thickened a bit. The cost is exorbitant. I have been working on a Chamomile "Champagne" that I am quite happy with. I could drink dozens of these: 1L chamomile tea (brewed with approx 1/4c fresh chamomile flowers) 80g sucrose 16g "champagne acid" (from Liquid Intelligence - or sub 1g citric acid) mix, chill, then heavily carbonate
  16. Brix is not the best measurement for this sort of thing, but I'd aim for 25
  17. The bonus of cooking/roasting them is you avoid the oxidation flavors that rapidly take over the raw preparations once you blend everything up. I am particularly sensitive to them and have ruined many batches of wonderful stone fruits by doing raw sorbets
  18. On Friday a wind storm ripped out my Thai basil plant just before I had to leave for work for the weekend. I decided to quickly try two recipes from EMP, mint "sorbet" and mint ice cream, subbing Thai basil of course. Processed them when I got home today Thai basil ice cream (on right), was a pretty classic recipe. I steeped 75% of the leaves and blended in the other 25% for color (blanched beforehand). Turned out very well in the Ninja on Lite. It was a bit soft and I'd probably process on Gelato or a shorter cycle next time if I needed to serve immediately. Left, the basil "sorbet" - a mass of blended water, basil, glucose, sucrose, and milk powder. I think that makes it not a sorbet but I thought the milk powder might be my golden ticket to sorbets out of thin substances. Alas it tasted terrible, like you'd expect reconstituted milk powder to taste, even when hidden under a healthy amount of basil. Melted very fast too after processing on Lite
  19. If you're selling, I'm interested in buying Olive oil sorbet looks interesting, I've been eyeing that recipe for a while
  20. It's been out of stock for so long that this month on ebay people have been selling it for near double MSRP, they're hopefully getting it manufactured again next year I kind of like the idea of a cheap Ninja plastic shell over a spinning disk of destruction though... It feels very 2022
  21. Waiting for the release of the Ninja Spinni™
  22. I can't be bothered to open it 😛 I imagine they said something along the lines of the machine not making ice cream like conventional ice cream machines (i.e it doesn't churn liquid mixtures) and then this was misinterpreted that you need a whole different recipe structure. The one thing the Ninja does need a different approach for is mixtures that separate over time - my watermelon sorbet separates into two colors with slightly different textures due to the slow freezing process. There are different approaches online to combat this. One is to watch it like a hawk and shake it up right as it's about to freeze solid. I imagine there are some molecular solutions out there
  23. I am not sure where he got the impression that you cannot use conventional ice cream recipes in the Creami
  24. I've never had off flavor from dextrose but certainly seems possible, my maltodextrin has a bit of an industrial flat/stale taste, nothing sulfury though I am liking the pastes... wondering if anyone wants to try that in the Ninja?
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