JoNorvelleWalker

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.

Cinnamon sugar and pastry cream not shown.

Sadly I can't quit either.

I recommend Giuliano Bugialli's Foods of Sicily & Sardinia and the Smaller Islands.

I was wondering which version you were using. Mine is indeed the newer model with the groves.

I don't often cook to music in deference to the neighbors, or if I do it is something fungible. However almost invariably when in the kitchen mixing my mai tai I am listening to Gillian Welch and David Rawlings All The Good Times. (eG-friendly Amazon.com link) I particularly love their cover of Senor. To my ear better than Bob's original.

I don't care for apple butter -- too many memories from the orphanage. But I have to wonder, would sous vid work?

@lindag for me your link came up as an ice cream maker, not as an ice maker. My need was urgent. Last spring I evaluated an ice machine for Amazon. I fell in love. I am addicted to nugget ice. A couple days ago my beloved ice machine failed, and it is no longer available on Amazon (although an exact clone from another company still seems to be). In desperation I ordered about the cheapest nugget ice machine that I could find -- $199.89 on sale: (eG-friendly Amazon.com link) The Iceman was recommended by the NY Times.

Batch 40: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof Once again I used a stirring hotplate, however I think next time I will go back to an hotel pan and a spatula for mixing. The sugar is too heavy to mix well with stir bar.

I made a recipe of Modernist Pistachio Peanut Butter Gelato: https://modernistcuisine.com/recipes/pistachio-gelato/ I spun a portion of the mix in the Creami on the Ice Cream setting. The result was a powder. A lovely tasting powder, but a powder. I spun a second container on the Lite Ice Cream setting and it came out exactly as one would expect, perfect texture. Has anyone else experienced such outcomes?

I have not seen it for a while. I once had a can of cream of coconut blow up in my kitchen. It wasn't pretty.