andrewk512

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.

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

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

Should still be good! I spin all non-dairy on the Lite Ice Cream button

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.

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

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)

Months. I don't recommend it though, it breaks down/separates, some larger ice crystals form, and the final product isn't as good.

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.

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

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/)

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

Brix is not the best measurement for this sort of thing, but I'd aim for 25

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

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

If you're selling, I'm interested in buying Olive oil sorbet looks interesting, I've been eyeing that recipe for a while

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

Waiting for the release of the Ninja Spinni™

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

I am not sure where he got the impression that you cannot use conventional ice cream recipes in the Creami

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?

I meant for a restaurant 😛

Anyone able to post the recipes for either of these? I did a rhubarb sorbet recently composing of 373g lightly cooked rhubarb (weighed after cooking), 186g strawberries, and 140g sucrose. Interested to see what else is out there in rhubarb land though

Thanks for posting! The long awaited Chris Young review (sadly sans Dave Arnold) was worth the wait - very thoughtful, pragmatic, and some nice ice cream science added in that I didn't know about regarding the speed of flavor release. My favorite argument is still the one at the end of the video, and a point I have found very understated - "I could own 32 ninja creamis for the same price" - and really, for everyone except the high michelin star or highly funded kitchens, why not just own a few Ninja Creamis and dozens of canisters. There is huge production value to having countless canisters on hand (after all if you dig far enough back on these forums you can see Nathan M recommend everyone own at least 30+ pacojet containers), and you are at a big risk if you only own one pacojet (if it goes down then you are in a bind for service). Then again I'm just a home cook, and I have no idea why I defend this device so much (and I would still love a pacojet one day...)

I am loving the APO lately - using it a lot for steaming vegetables and making different types of koji. Vegetables I am doing at 220F and 100% steam, pretty straightforward Pearl barley I presoaked then steamed at 220F and 100% steam, I added a bit of water and had to mix part way through to ensure even and thorough cooking Soybeans I presoaked then steamed with a bit of added water - the challenge is in finding out how much water to use without having enough left over Koji I start at 30C and 100% RH, I cover the koji with a very thin towel then cover the tray with plastic wrap with holes in it, my pan is perforated. Half way through I turn the temp to minimum, remove the plastic wrap (the koji is still covered by a light towel) and I also bump down the humidity if needed. If you stick to standard grain depth then the temp will pretty well regulate itself due to the fan in the oven, this batch was a bit thick and I had to finish it at room temp to keep it cool. I have done rice and soybean koji in a similar fashion.