JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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7 hours ago, Toliver said:
So the Kindle Deals for cookbooks went from one page to nine pages all of a sudden. The listings may be worth looking through as I didn't post everything that may be of interest (some listings were slightly higher than bargain-priced, too).
What is the link to the deals page?
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There's a little more ingredient information for some of the flavors. The pistachio saffron that I loved is made with Spanish saffron.
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26 minutes ago, Toliver said:
I am a US Prime member and the price you see may vary.
And I am flat stony broke but shall revisit in a few days.
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1 minute ago, mgaretz said:
I stand corrected. But I'd go into one of the parlors and ask to see the ingredient list. If they ask why, tell them food allergies.
Must they share that information? I would have asked but I thought the question might be rather rude. Granted imitation is the sincerest form of flattery. Not to mention the dipper was answering most questions in Hindi.
Now that you mention it, there was a sign up that informed the ice cream is produced in a facility that processes nuts. (Pistachio saffron is a flavor to remember.)
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43 minutes ago, Okanagancook said:
In terms of getting a softer ice cream, Alton Brown instructs to use Vodka...around 2 T per batch to help make ice cream soft. I tried it and it doesn't help. Can't comment on the rest as I am relatively new to ice cream making. I did find this website very helpful and I think the fellow has posted on this thread.
Years ago (well, 2012) I tried adding ethanol of one persuasion or another, as recommended by Rose Levy Beranbaum in The Cake Bible. For me I found alcohol really did improve the texture:
https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/
(First post of this topic.)
A member replied suggesting icecreamscience.com (second post of this topic). Funny how things come round! I've been following Ruben's methods ever since. Though not necessarily Ruben's recipes. I like higher fat. Ruben has posted here from time to time and I have been grateful for his insight.
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1 minute ago, Kerry Beal said:
Jo - does he sell packaged ice cream with an ingredient list?
No packaged ice cream that I could find. The ice cream cakes have a sign that says egg free. I looked around the store and the website but could find no information about ingredients further than "all natural".
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17 minutes ago, mgaretz said:
Here is a link to the ingredients for some of their flavors. Note they are using vegetable fat, not butterfat, and also a lot of emulsifiers.
http://www.kwality.ae/product/chocolate/
Different brand. Here's what I am speaking of:
https://www.nytimes.com/2017/09/01/dining/kwality-ice-cream-india.html
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I have not been making ice cream in a while. Yesterday I tasted (well, somewhat more than tasted) a commercial ice cream that I would like to rip off and recreate at home. The brand is Kwality. Kwality claims to be "all natural", whatever that may mean. According to the NY Times the Kwality butterfat is 14 percent. The ice cream is only slightly sweet. Not cloying on the palate. One could eat a lot. My son asserted it did not contain eggs.
The texture was perfect. No iciness whatsoever and slow melting. If I made up a batch of low sugar, 14 percent butter fat ice cream, no eggs...I would have a hard, grainy, poorly melting mess.
Any thoughts on how they do it? My best efforts at high fat eggless ice cream have been OK, sort of reminiscent of whipped cream, but they melt fast and don't store well at all.
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4 hours ago, HungryChris said:
When we spotted this handy little item today while walking around after lunch in Rapallo, Italy, I just knew I would try to breathe new life into this thread. You just have to wonder if they have sold any.
HC
Carry one home with you on the plane.
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45 minutes ago, Anna N said:
Get thee behind me, Satan!
Now in my amazon shopping cart. At least it's just salt without the spam.
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On 9/16/2018 at 12:30 PM, Anna N said:
Seaweed salad, potato salad and.......the devil made me do it........Spam katzu.
Deviled pig.
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On 9/16/2018 at 11:04 AM, lindag said:
I had a lifelong friend (in her fifties at the time) who was visiting me along with some other friends....
As we were preparing dinner, she asked to help; I suggested she peel some garlic.
She didn't know how.
Not lifelong, but a friend of more than fifty years was visiting and suggested I just use the garlic skin and all.
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Kerry may have meant "cause".
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Dinner tonight was my imagination of what Georgian pizza might be. I started with CSO chicken:
The pizza was Modernist Bread Neapolitan dough with summer savory and a typical Georgian sauce of garlic and walnuts, with mozzarella and cows' milk feta standing in for unobtainable unpasteurized Georgian soft cows' milk cheese. Georgian bread typically encloses the cheeses in an envelope of dough, but this was pizza!
This was an aggressive* full three minute bake so the bottom and top were charred. In a delightfully good way.
Served with Ramapo tomatoes. Makes eight tomatoes for me so far today. Thankfully the season should soon be over.
*Oven shut down with an overheat condition.
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On 9/10/2018 at 1:34 PM, teonzo said:
My apologies for not specifying the version to get is the professional one.
Teo
Good news: the library is buying me the professional edition.
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3 minutes ago, Shelby said:
That looks like bad bathroom decor from the 70's
You didn't have a chartreuse bathroom in the '40's?
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23 minutes ago, dscheidt said:
I wonder if you have a heat transfer problem. Poor coupling between the thermocouple and the metal plates. have you considered using some grease? a copper anti-seize would be good for 550F at least.
Could be. The probes I'm using have a bare junction.
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Pizza...
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Modernist Bread same day dough, not something I have tried before:
Not as easy to stretch as cold retarded. But I was hungry. Baked scant three minutes. I started pulling about 2:45.
I have to show the sacrificial shot:
Crust was crisp. Last quadrant was left over. I could have eaten it.
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With all respect and gratitude to those who have tried to help, speaking as someone with twelve years' experience in the field of industrial process control, I cannot believe an IR gun would be more accurate than a type K thermocouple. Tonight I used a different thermocouple and after an hour and forty nine minutes preheating to 550F measured the edge of my aluminum at 421F.
I may yet try an IR gun but the budget does not allow the purchase at the moment.
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4 minutes ago, chefmd said:
Pan seared paiche with roasted potatoes.
What is the sauce? And do you have a picture after you roasted the potatoes?
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11 hours ago, rotuts said:
as I recall , you might have an IR ' gun '
your Slab will get to the same equilibrium temp as your oven.
at some point , and Id guess less than 2 H.
Id check the
https://www.thermoworks.com/infrared_tips_what_is_emissivity
I have many measuring instruments but not yet an IR thermometer.
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5 hours ago, scott123 said:
As I said before, 10 bucks:
https://www.amazon.com/Thermometer-58℉-1022℉-Non-Contact-Temperature-Adjustable/dp/B07C3SLMVN
It's not the prettiest IR thermometer, but, should you ever get a Neapolitan capable oven, the peak temp on this model will play friendly with it.
This will get to the bottom of your mystery. Guaranteed. You will need to, as previously discussed, season your aluminum for IR to work, but, you'll want to do that anyway to minimize the preheat time by maximizing absorptivity.
As can be seen in the photograph above the aluminum is hard anodized, dark gray.
No-knead breads with high vegetable content
in Pastry & Baking
Posted
Obviously a redesign is in order.