ccp900

this is what I mean by having a great community. lots of very smart and talented people sharing and providing helpful insights. thanks paul jo sweet and everyone else. Paul, bit of a question. I think what jeni did in her book was to according to her work backwards. she had the texture and body in mind and working with just grocery level items and a lowly cuisinart (not even the compressor type) she went ahead and tried developing the same body and texture. hence why she uses cornstarch and light syrup versus what she said she uses in the factory which are tapioca syrup and tapioca starch. this also leads me to believe that she might actually not use cream cheese in her actual product but her process of reducing raw milk accomplishes the same thing. here's another question. if jenis has grown to a level where she can now afford to use raw milk and use high end pasteurizers and homogenizers (I think now its outsourced due to the listeria scare they had a frw years ago which she now calls the fellowship model) she had to start small somewhere sometime. I wonder what her old old process was. being a small business she would not probably have had the scale required to outsource nor prepare in house her special milk blend. I saw a YouTube video with a bag that said concentrated milk solids. I wonder who made that bag I can't find the video now. might be a better source of milk solids versus what we find in the grocery.

i got that bookmarked hehehe

agreed - lots of people and a great helpful community

thanks sweettreateater! - I think Ruben also posted somewhere in here that if you do decide to not evaporate the mix then you can already up the total solids to mimic the evaporation (i think it was around the possible use of a sous vide machine which has the mixture in a closed bag which will stop evaporation). another tack on question to yours above is how long is the time to just denature the proteins? is that the reason why 25 mins seems to be the magic number at 72 degrees

sorry about that - i was rambling. i wanted to know a more exact number that translates Jeni's "keep boiling for 4 mins - this is critical" step to something more scientific - for example heat the mixture until 175 degrees which should take 4 mins on a medium-high heat

Thanks Jo for chiming in and totally understand that but have we ever de-mystified this magic 4 minute number for us who are more inclined to temperature and actual time? I can do the crude way of putting a thermometer in the pan and reading the temperature after 4 minutes but of course that is going to be very dependent on a ton of factors like pan size, intensity of heat being applied etc

Hi everyone can i ask the experts a couple of questions please In Jeni's book, she asks the reader to boil the mixture for 4 minutes and says it is critical to do so. Although i understand that it was written so that the average home cook can follow it without the necessary details, it would have been nice if they included some sort of quantifiable measure apart from the 4 minutes akin to Ruben's method. So, my question is has anyone been able to "decipher" that 4 minute instruction to something a little more scientific?? An offshoot question is - is there some sort of table that tells us the temperature and time relationship that we require in ice cream making to denature the proteins and get the lovely creamy texture and body? In Ruben's method i distinctly remember reading a comment from him (not sure where though) that the important piece is really the time of the cook and not the overall reduction. If the person cooking finds that he has already hit the 15% reduction but still hasnt completed the 25 minute requirement then he should go ahead and continue cooking until 25 minutes completed (please correct me if i am wrong though)

Thanks again guys! So helpful! I'm a beginner and there are no good foundational schools here for pastry making that isn't like 2 years straight. Not very inclusive of people who need to work.

Thanks for the further replies. Jmacnaughtan, if I replace the milk with just juice would there be an ideal percenTage for milk vs juice?

Thanks! I could stir in some heavy cream to thin it out again, correct? I'll run the jam through an immersion blender as well to puree any bits. Good plan?

Hi all. I've been trying to search the Internet for fruit flavored creme anglaise using jams rather than steeping. Haven't really found something definite but are there downsides to mixing completed creme anglaise with let's say guava jam to make guava flavored dipping sauce? Or in that case any other jam?