JoNorvelleWalker

Pastry cream is trivial if you use my blender method.

You should see the Penzeys overflow stash in my bedroom.

Would a stopper with a hole for the temperature probe still allow for pulling a good vacuum? When I stopper my vacuum flask I use a ground glass stopper.

I've been reading Nicola Lamb. She made me realize that in my homemade/Haagen-Dazs comparison I should have said "mouthfeel" rather than "texture".

I don't think it's overrun. How can I explain it -- the frozen mix gets pushed up. To my knowledge there is no such thing as a stopper for a beaker, particularly as beakers have a pouring spout. Though from my time in a biochemistry, I know there are many strange types of glassware. I have a vacuum flask and I've been thinking to rig up something whereby I could heat my mix under vacuum for increased concentration. I got stuck on a way to get the temperature probe into the flask and still maintain the vacuum. If there's anyone who could help with your question it's probably @Kerry Beal And I have a related question. I don't own a copy of Modernist Cuisine (although I have read it). Could you, or anyone with a copy of MC, tell me the minimum pasteurization time (at least in the United States) at 72C, from the ice cream pasteurization time/temperature graph in volume 1?

Tonight I did a comparison of my most recent ice cream (not the same batch as in the post above) with Haagen-Dazs. Both vanilla. Same five ingredients except that my recipe has a drop or two of Polysorbate 80. Both were good. My ice cream won on color (vivid orange), texture (in comparison Haagen-Dazs was slightly thin and icy), melt down (probably due to the Polysorbate 80). Flavor and scoopability were similar. Haagen-Dazs won on cleanliness on the palate.

I still have one regular left unopened.

From Amazon Fresh I just got a half gallon -- 64 ounces -- of Haagen-Dazs vanilla ice cream for $4.79.

Five cents for a lime! I just ordered 12 at 29 cents each. I thought I was getting a good deal.

I revive old loaves of bread by heating at 82C with steam in the Anova oven, for at least an half an hour.

Moroccan lamb tagine.

Is the bowl removable? Dare I ask the price?

I have the book.

I have a 1.16 kg unopened block of Gruyere that I bought as the stores were emptying out at the start of covid. The sell by date is 07/24/2020. I have been afraid to cut into it.

Modernist Pantry sells and ships Super Bags internationally.