JoNorvelleWalker

Rose Levy Beranbaum's book Rose's Ice Cream Bliss was recently published. I'd had my copy on pre-order since last fall. The first recipe I've now made is chocolate (pp134-136). To the best of my remembrance I had never assayed chocolate ice cream in my life. I was in uncharted territory. To the best of my ability I followed the recipe exactly. I even weighed the yolks (112 g). There were some departures. I tried to weigh the correct amount of cream but I overshot by 80 g. However my cream is not as rich as the 40% butterfat cream she specifies. Rose suggests adding butter if using less than 40% cream. I did not bother adding butter. I left out the espresso powder, of which I had none. I had some coffee powder but did not feel like using it. The chocolate Rose calls for is dark chocolate, 60% to 62%. I have no lack of dark chocolate but I decided not to open a fresh 2.5 kg bag in the middle of the summer. Few would fault me. I made do with milk chocolate -- Felchlin Maracaibo Creole 49%. The book assumes ultra pasteurized cream and milk. Mine were not. Rather than heat the custard with only part of the cream and add the remainder of the cream later I heated the custard with all of the cream and milk. I don't think any harm was done. Also I homogenized my mix before blast chilling it. Earlier this afternoon I spun it. Sorry, no photograph. Picture inky dark brown ice cream in a dark blue-black bowl. One of the finest ice creams I have made. I'd say the best chocolate I have eaten. Rose acknowledges she does not have a blast freezer at home. I hope with the profits of the book she is able to buy one.

Try, and report back!

Almost as funny as the CSO manual that states to unplug the appliance before cleaning. The cleaning procedure is to press the steam clean button.

I typically use the CSO to bake half kg boules, sometimes larger. I have had burning of the top but rarely, and I think only when the bread has had some other problem. I offer dozens of photographs in the bread topic as evidence. Modernist Bread specifies baking a 850 g boule in the CSO.

I meant the sous vide onions in a pressure cooker, but I see you have already answered.

In a pressure cooker?

Caffeine?

Just a thought...wouldn't a blast chiller work for aging meat? My Vesta can be set anywhere between 25C and -30C. My measurements have shown the temperatures to be accurate. There is plenty of air flow. Unsure of the humidity.

I finally got around to attaching the Kill A Watt and measuring the Vesta's wattage. With the unit turned on and just the LED's illuminated there is no measurable power draw. When the compressor kicks in the power goes up to 250 watts, dropping quickly to about 180 watts. Power stays at about 180 watts until the unit reaches temperature, at which time the compressor cycles off and the power drops to 18 watts (which I assume is the fan). When the compressor again cycles on the power goes back up to 250 watts dropping to 180 watts.

Personally I am not a fan of inclusions in my ice cream; however in Rose's Ice Cream Bliss (pp 178-180) Rose Levy Beranbaum gives a recipe for chocolate wafers designed to "stay crunchy and chewy in the ice cream even after storing in the freezer."

Anaconda may allude to the length of the snake.

I preheat my CSO for an hour and a half or so on convection bake and briefly on steam bake before baking on the bread setting.

I noticed anova has more information up since last I looked: https://anovaculinary.com/anova-precision-oven/ No price and availability, of course. No information on weight either. But interior is 16.9x10x12.4 inches. Temperature Range: 86-480F (30-250C) Accuracy: +/- 1.8F (1.0C). Temperature Range in Sous Vide Mode 75-212F (25-100C) Accuracy: +/- 0.5F (0.3C).

The other night I dug the A4Box out for cooking swordfish. So far anything that's not fatty grills well on the A4Box. I should try to use it more.

Take Fire and Ice, if you have a copy of The Cake Bible. I made a batch a couple months ago. The original recipe, which Rose says she developed in 1981, is softened by alcohol. Fire and Ice in the just published Rose's Ice Cream Bliss contains no alcohol. "My scientist husband once suggested that I add flavorless alcohol to my ice cream base because it would act as antifreeze and, when used judiciously, would keep the ice cream softer without it becoming too soft. The problem with adding alcohol is that the ice cream tends to melt faster when removed from the freezer. And too much alcohol would prevent the ice cream from getting firm enough. So, in recent years, I have turned to glucose, an invert sugar similar to corn syrup, which thickens rather than thins the ice cream base, to accomplish softening." And I would add that alcohol tastes like alcohol. However nice that might be in a mai tai. In the words of James Russell Lowell: "New occasions teach new duties; Time makes ancient good uncouth; They must upward still, and onward, who would keep abreast of Truth;"

Not long ago at the start of cherry season I forked over about $23 for some amazon/Whole Foods Cherries. I forget what the price was per pound, but I requested and received a partial refund from amazon because I ordered one bag and they sent two. These cherries were sweet, luscious, and fantastic and I managed to finish both bags before they rotted. More recently Shoprite had cherries on sale for, as I recall, $1.99 per pound. I tried the first of them tonight. They looked like cherries but that was their only semblance to fruit. They were hard, tasteless, and slightly bitter. Not sweet in the slightest. I guess sometimes one does get what one pays for.

...in different country's laws.

Time moves on and this advice is so last century. I've been excited by the newly published Rose's Ice Cream Bliss.

I'm not sure if this was ever answered. Forgive me if I am late. Modernist Cuisine vol 1 has a time/temperature graph for ice cream pasteurization in the US. Pathogens die differently in different countries.

Different strokes for different folks. I had some bread mold tonight. Fortunately another piece was fine. I am still considering modified atmosphere packaging for my loaves.

"At hell gate the damned in turn Pace for sentinel and burn." Who needs cherry blossoms or a rotisserie?

Now I have both dextrose and glucose powder (DE42) to play with. I've used dextrose in my last few batches of ice cream; however I just ordered the glucose powder because of Rose Levy Beranbaum's new book. Rose calls for about 5% glucose syrup in her recipes. If one does not have glucose Rose suggests boiling down corn syrup, though she says it will not be quite as effective as glucose. Besides, boiling down corn syrup does not sound like my idea of fun.

If it wasn't clear I have no love for ultra pasteurized dairy products. I avoid them whenever possible. Carrageenan (or perhaps carrageenan and glycerides) in ultra pasteurized cream is disgusting because at best the cream ends up like snot. I have never, ever seen ultra pasteurized cream for sale without carrageenan and glycerides as additives. I linked the Edible Toronto article only to demonstrate ultra pasteurized cream was readily available in Ontario, if not in Ottawa. But I have nothing against carrageenan per se. I sleep with a bag of carrageenan in my bedroom.

In particular Rose recommends the Ratna brand for mango. She says: "Many canned brands of mango pulp taste more like peach than mango flavor." A quick search shows Ratna is available from amazon and from Indian grocery stores. (But not from amazon.ca.) The way the recipe is written it does not require ultra pasteurized milk or cream. Not having read much of the book yet, I doubt that anything actually requires ultra pasteurized cream. I could be wrong but I think what Rose is saying is that you can skip heating the bulk of the cream if the cream is ultra pasteurized. I'm surprised though that you can't find ultra pasteurized cream in Ottawa. It is all but ubiquitous down here. And from what I've read ultra pasteurized cream is difficult to avoid in Canada. https://edibletoronto.ediblecommunities.com/eat/whatever-happened-pure-cream

My copy of Rose's Ice Cream Bliss arrived today. I ordered glucose DE 42 to give her recipes a fair shake. I have no experience with using glucose so it should be fun. However my cream is not ultra pasteurized so I plan to cook my mix more than she suggests. @ElsieD Rose's mango recipe calls for canned mango, just so you know. Rose feels Indian canned mango is far superior to fresh. Fun times.