Markm

I'm making the Whisky Ice Cream New Year's along with the Carrot and Beet Lollies. Anyone tried those and have any tips? I'll report back later.

I have to admit. Opening my box o books felt like Christmas. Thanks Nathan for the gift. Even though I paid for them, the gift was in the risk you took to achieve the vision. My Poly Science science water circulator, and chamber vac arrived the same day as MC. All were ordered months apart too. Can't wait to experiment.

I received mine yesterday, Flower Mound, TX

a) did it nicely burn the back of your throat? b) what 'nice texture' exactly did the Xanthan add? I have some (for some other long-forgotten purpose) but have never used it in ice cream. Remind me of its use please and what you discovered in this ice cream. Thanks for the help Darienne! A) not the back but the tongue, yes! I only used 1.5 tbs and it was a bit too much. These are some of the strongest sichuan peppercorns ive ever used. Everyone had different responses to it, it was a conversation piece. B) Xanthan provides a smooth, slippery texture. If too much is used it can be slimy, so use sparingly. I added less than a 1/4 tsp to your base mix, it worked nicely for this application.

I made Orange Szechuan Peppercorn Ice Cream tonight riffing off a recipe from The Perfect Scoop and a cornstarch base recipe given to me by forum member Darienne. I added 1/4 tsp Xanthan Gum to the chilled mix and found it gave a nice texture to the finished product . Anyone else played with Xanthan and ice cream?

Thanks for the wisdom. I have perfect eggs cooking as I type! I'll try the scallops tonight. M

My sous vide equipment arrives tomorrow, but my copy of Modernist Cuisine is still in transit. So I'm going to want to try this out before having time to do all the study I'd like. I've been following the various topics on eG but was wondering if anyone might share recipes best designed for the sous vide newbie?

I just had a steak marinated in miso and sake that was unbelievable. It wasn't a tender cut either if I recall correctly. I too would be interested in the ratios etc of the marinade process.