andrewk512

Back to the enjoyable basics after a few too many weird experiments Can of alphonso mango puree (22 percent sugar by weight) - pour and freeze

15x20 in. Theyre made of nylon so I assume reasonably food safe. Interestingly, despite being sold as a paint strainer all the reviews mention food uses.

While it's not "on sale", your post in the other superbag thread prompted me to look into paint strainers. A 200 micron nylon paint strainer is 2$ CAD (in 10 pack) on Amazon, which seems a bargain to me. I am going to give it a try. I also learned coffee filters are 20 microns, which explains why I have had total failure in all my attempts to use them for straining

I think any stabilizer blend will do to start off. I use generic forumation cremodan 30 & 64; lots of people on the facebook group use avacream; here I've seen people make custom blends based on online recipes I think a good cookbook is more important than anything - I like Hello, My Name is Ice Cream Inulin, ultrasperse, fruit acids, milligram scale, polysorbate, dextrose, fructose, rotor stator homogenizer etc. not at all necessary to make a good product. If I had to start up a supplementary list though I'd get citric/malic acid, glucose syrup, and a milligram scale, this will set you up to use the HMNIIC book (although she provides alternates if you dont have them) I might have to get myself one of those homogenizers one day though... but I still haven't found a use for it that I can't replicate similar good-enough-for-home results with other techniques

Nice. I have only ever seen it used in meat emulsions - Thomas Keller's beef shortrib wellington uses it, and some recipes in the new French Laundry book I think. I will order some next time I make watermelon sorbet (probably next year, since my freezer supply ran out) to see if it could stop the color separation that occurs when the sorbet base freezes. A Ninja Creami observation I've noted after making sorbet every day for the past week (I've been doing "water sorbets" to test different additives) is that the pre-process temperature does not affect much the post-process temperature. I have had the same post-process temps whether freezing in a -18C freezer or a -26C freezer. I think the final ice cream temperature after using the creami is more affected by the freezing point depression of the product. It always seems to come out 1-2 degrees warmer than the calculated "serving temp" in the ice cream calculator

http://www.recipewisdom.com/recipes/koji-manzanita-berries/ - check out this one, same concept, but much better ratios and overall flavor yum! how is the polysorbate 80? I have never tried it; I wonder if that can be used on those Ninja Creami booklet heavy creami recipes to prevent it becoming buttery

Another great flavor combination! Looking at your link I wonder if they weighed the thyme or if their scale had good enough resolution for precision, 40g for 1 quart definitely seems like a lot. Yesterday, I did the amazake sorbet from here: http://www.recipewisdom.com/recipes/koji-manzanita-berries/ - much better than the koji sorbet given the flavor was a lot more subtle. I think this would be nice in a fruit dessert. It also might be even better textured with milk/as an ice cream, maybe in the future I will try it again I also made a chardonnay sorbet, flaming the chardonnay of all its alcohol and then rediluting it to its original weight with water and adding similar thickeners/stabilizers to my watermelon post. It was a little too soft post-processing, I am going to see how the texture does once it firms up in the freezer. Unfortunately cause the chardonnay flavor is so light, the maltodex comes through and is not desirable at all. I will probably try again without maltodex when I have another open bottle of wine and if it turns out good I'll post the recipe. I also purchased some ultrasperse 3 today, which I have never tried before, to see if it has a better flavor and could be used in place of maltodextrin. I am not sure why I am so obsessed with making creamy sorbets when I have no aversion to milk products, but the battle goes on...

Koji rice sorbet Wasn't a fan of this one, I think the flavor was too intense and the combination of the strong umami with the sweet/cold was hard to handle

The combo with chartreuse looks really interesting! Have been wanting to try that combination of ingredients for a while

https://www.qualifirst.com/food/sugar-sweeteners/inulin-powder-m It's costed out to 82 cents per pint, Canadian Didn't intend to create such a controversial post by listing out my recipe, was just sharing something I made in the Ninja Creami

Ice cream preferences are so variable, we even see that different parts of the world have different texture preferences. I like your idea of sorbet for a hot summer day, or to pair with light ingredients like chunks of fruit etc. It will have a lighter and more refreshing taste. What I was going for with this recipe was something more denser and heartier, the texture is akin to a rich custard ice cream, and in that way it can pair with heavier ingredients, like an olive oil cake. It is also what I personally prefer and I saw it as a bit of a challenge to take something so watery and make it so dense. Interestingly, the fruit content in this recipe is over 70%. If you look at the top watermelon sorbet recipes on google, they all have closer to 60%. By avoiding the addition of water, and using powdered acids, the fruit content can be maximized. I think a lot of recipes use water for it's cost and convenience benefits. Using lower ratios of multiple different texture agents also helps minimize any potential of their impact on flavor. I don't think they are 100% necessary, but they are fun to play with and create new products that conventional techniques would not be able to http://icecreamscience.com/why-is-inulin-used-in-ice-cream/ It's a game changer for improving texture and richness in sorbets, especially with thin ingredients.

Super happy with how this watermelon sorbet turned out, I think I've got the recipe dialed down. 366g watermelon chunks 0.75g malic acid 0.75g citric acid 73g sucrose 20g inulin 20g maltodextrin 1.5g cremodan 64 12g glucose powder I've also got a koji sorbet base in the freezer right now (375g rice koji, 150g water, 37.5g sugar as per koji alchemy) and making amazake to try that as a possible sorbet. I am not sure if I posted my cacao nib koji sorbet here earlier but it was a total failure so I am hoping one of these rice koji bases will turn out.

Too expensive for what essentially can be done via natural processes at home. I have a bedroom sized backyard but do have a small space where I compost my garden plants and trimmings. I do not do any indoor food scrap composting for the reasons @Anna N mentions - bad experiences with racoons making a mess and maggot/fly infestations. I would consider a purchase at the lower price of 170.

I did some preliminary reading that there is something inherent about chocolate that causes it to harden ice creams more. I have yet to look into this beyond offhand mentions I've seen about it in some books and online. My one chocolate trial did harden up a bit more than expected at 24hrs although nothing that couldn't be resolved with a bit of time at room temp. Sadly being away for work so much and going on vacation soon I haven't had much time to experiment with the Ninja

Is the 15% black friday code good for the APO? Some of the comments on online ads seem to suggest it is standard I am very interested in getting one asap so if this is a new discount it would be good incentive. Is there a code for free shipping?

Reading the thread, it's probably something I want but not really the next kitchen tool for me. I'm anxiously watching the Indiegogo campaign to see if they make it, I would throw in the cash for 1-2 searzall pros+torches if need be to support the 400+ hours that Dave Arnold's voice has occupied my ears

Booker and Dax is kickstarting their new Searzall pro edition and I'm wondering whether I should take this opportunity to get one. https://www.indiegogo.com/projects/searzall-pro I heard mixed reviews about the initial searzall, from what I remember, for steak, it's beaten out by other methods of searing (like searing on a coal chimney). I can't really be bothered to light an entire chimney of coal to sear a steak though and there have been a few times this year where I have felt my cheap electric range and broiler have been seriously underpowered (renting and cannot replace, but fixing that situation soon). I could see it being nice for quickly charring some vegetables, pineapple slices, touching up spots of suboptimally browned proteins, maybe a few other niche applications What do people think of their searzall now that it has been out a few years? Would a larger more powerful searzall be desired if you didn't own one?

Heavily freezer dependent - my fridge freezer is at -18C and takes anywhere from 24-36 hrs to freeze the ice creams to -18C whereas my deep freezer is at -28C and can freeze the bases to -24C over around 6 hrs. I haven't added any chunks but there is a mix-in function which I believe does pulverize a bit but has a goal to leave things relatively intact. I don't have a control freak but I think you will love it for making ice creams if you get a creami. It would be great to program the dispersion and pasteurization temps and then you can also hold at 162f for 25mins to optimize the texture -( http://icecreamscience.com/section-1/ ) Had a lot of leftover mascarpone so I made this mascarpone ice cream today from Migoya's Frozen Desserts - perfect texture processed on lite. Served with a bit of candied fennel and passionfruit. Also working on adding maltodextrin to juice-like liquids for sorbets. In my previous watermelon post I used 5% maltodextrin which worked very well. Yesterday with pomegranate juice I used 11% maltodextrin to get the necessary solids content. Absolutely disgusting back of the mouth chalk-like flavor, but had the most perfect ice cream like texture. Doing some more reading maltodextrin can be used in high percentages in ice creams to replace portions of cream without discernible notice, but I wonder if this is less apparent due to the heavier flavor of ice cream. The Underbelly blog suggests no more than 20% of all sugar should be maltodextrin, so I made another recipe that cuts the maltodextrin in half and gets the solids content from rebalancing the other sugars and increasing atomized glucose. I will try it out in a week or so when I get more pomegranate juice. Ideally this will be used to create a framework that could turn any thin liquid into a cream like frozen dessert with no dairy

Back to making sorbets again, here is another watermelon sorbet test and some poor quenelle attempts with new spoons This time I used maltodextrin to boost the solids content for a more creamy texture and I was very happy with it. I am going to try this technique with all watery fruits going forward Final recipe is a combo of watermelon puree, sugar, glucose powder, cremodan, inulin, maltodextrin, citric and malic acid. Freeze to -18c and process on lite Only thing left to work out is how to stop the color separation Also went to the Latin grocery store and picked up some mamey, lulo, and tree fruit purees, never tried any but hopefully gonna make some sorbets with them. I went there to stock up on passion fruit puree which is now disappointingly sold with seeds included

If it's Goya then the confusing labelled purees are all just fruit blends. Never tried sapote, the latin grocery store near me only stocks passion fruit puree, you should make something with it! Looks like it'd be better in an ice cream than a sorbet

Sadly despite searching everywhere, messaging the manufacturers and FB posts I have yet to find an explanation of all the settings Dana Cree plum sherbet turned out perfectly today, processed on the lite ice cream setting which is my current favorite setting (processes longer, appears to be smoother)

A quick solid to liquid transition could be a lot of factors - I agree that freezing to a colder temp is a good and easy start for troubleshooting. It could also be an indication of not enough solids content or not enough stabilization. Thinner mixes or mixes with alcohol will have a rapid transition as well I am doing a Dana Cree plum sherbet right now. I also have some Cocoa nib water that I strained when attempting Cocoa nib koji that I then sweetened and froze up with plans to make Cocoa nib snow, just trying to figure out what I'd pair it with before I spin it

I am referring to the Hestan Cue, a similar product at a much cheaper price point

So after having this a few months, the technology works good - good temp control within ~3 degrees, which is all I need really. I do miss the ability to control the rate of heat change (it always goes full heat until it reaches desired temp, which I learned after trying to heat some egg whites for meringue...) Overall for the price I would've said it is worth it, but the huge caveat and the reason I cannot recommend it is that that software is atrocious. I have been having major connection issues with my thermometer almost every time I use the machine. It also requires your phone to have the app open and in focus to maintain temp control.

Awesome! Not sure what else to buy to meet free shipping, might just wait for a promo. I don't think I need 4 extra containers just yet