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jedovaty
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A friend asked me to try to make a frozen treat with Yakult. Quick search online shows others have used this ingredient wit a custard or cream base, and traditional ice cream makers but no ninja. I thought I'd try it straight up π The ingredients did me a concern, since it's water, couple types of sugar, skim milk, cultures, and some flavor - i.e. this is going to be very close to ice, and I think the instructions state not to blend pure water. π But.. I had to try, so in went several of those plastic bottles to fill up the container and froze it for 24 hours. The first spin made so much noise, so so much. Four spins later, it was still somewhat powdery, but a spoon mixed it up well. It had a citrus-like flavor, gave me a searing brain freeze almost instantly, and a very thin mouthfeel (actually, it was very close to snow, though I haven't seen or tasted snow in over 10 years). Not recommended. I am not sure if it makes sense to pursue this further.. I can add some inulin, fat, emulsifiers, gums, different sugars, maybe follow the Underbelly strawberry sorbet example, or I can do a little custard or mix with some heavy cream, but I think the latter will take away from the yakult flavor. Worth a pursuit? Thoughts? My next idea is to freeze some greek yogurt. Or, maybe mix some jam into greek yogurt (or euro-style yogurt) and see what happens. I'm enthusiastic about testing things, though generally slow, so if someone beats me to it, please share results
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It could be something with the motor itself, the motor controller, or a capacitor - if you have access to the control board in it, see if any capacitors may be inflated. That said, I had unusual speed and heat issues with my 10+ year old unit and discovered the outlet and/or circuit was problematic. My unit worked great once I plugged it in elsewhere on a different circuit (i.e. routed to a different breaker). i.e. try a different outlet that is separate from the one you typically use? Of course, the suggestion to send it in to Bamix may be good, too I probably would do that with mine since I have a long-shafted one.
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Ooohhhh that's what happened to @Maison Rustique's drumsticks! π Reference: https://forums.egullet.org/topic/166794-how-to-turn-chicken-legs-into-chicken-breasts/
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How about ground chicken (debone, lightly freeze, food processor)? From here, all sorts of other options: mix with other ground chicken or protein (turkey, shrimp, etc), chicken skewer thingies, burgers, meatloaf, sausage/chorizo, ravioli/gyzona/potstickes/dumplings, mapo tofu, stuffed peppers/cabbage, mix with eggwhites to make a raft for consomme, etc.
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Long story short, I attempted to make some sort of chocolate chip wafflookie with leftover sourdough starter. It seems whatever powers that be did not approve this for me. Good news, it didn't actually stick, a chopstick wedged everything out. I was harmed in the making of this waffle as well, burned my fingers and tongue. Ah, well, what's new, right?! π. I plopped the rest of the dough out onto my cast iron griddle in a fit of disappointment, and made a large pan-cake thing. It did not taste good. Maybe next time.
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Didn't an american company purchase duralex just before or during the pandemic?
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Hi: I tried a couple more recipes from Salt and Straw book that was gifted to me: strawberry balsamic and black pepper, and strawberry sorbet. For SBB, I swapped out the milk base for coconut base, and replaced honey with sugar. It tasted like the strawberry push pops I had as a kid in the 1980s omg what a blast to the past! The Strawberry Sorbet calls for cilantro/coriander essence/extract, which I have no clue what this is so I added a few twigs of natural organic fresh home grown urban raised evil sourced unfair wage [free labor] non-d.o.p. cilantro. This was delicious.. a variation of strawberry with mint! The book itself is poorly written. They don't list all the ingredients in the ingredients side bar of each recipe, and they are inconsistent with when they include parts of a recipe or move it out into its own paragraph. It's like we have to read and comprehend the recipe, can't just skim and know what to do. Bah. That said, results are tasty, and they all keep a soft-serve texture after undergoing the ninja treament, maybe from all the corn syrup. No pictures, sorry, I just ate each straight out of the cream-i jar and it's ugly. If you can use your imagination, SBB was light pink with streaks of jam, the other was dark pink, borderline maroon.
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@weinoo Nope and nope. The joy and wonderment of growing up as a child of immigrants. π PS: I also enunciate the L the salmon and call lettuces salad π
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Huh. I grew up calling it "spaghetti sauce", before ever knowing that spaghetti actually referred to the noodles. I was child of immigrants, and even today as a burgeoning crotchety old fart, people feel the need to correct me. Not sure why. Afterall, Hector, a mildly famous chef from the early 20th century, might agree with me? Check out all the spaghetti sauce options in the middle! https://digital.lib.uiowa.edu/islandora/object/ui%3Aszathmary_1732
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@Shel_B This response is nearly a month later, I think some instant pots have a slow cook function so you should look into that. BTW, the recipes will all the added sugar and spices I bet are super great, however, you could also just keep it simple, chop up a bunch of apples into your instant pot in slow cook mode and let it go until it reduces to caramelization you like. You should stir it occasionally of course. Simple and will give you a more pure apple taste, which can also be delicious. Well, uhm.. good as long as you leave the apple cider vinegar out of it (which some recipes include). π
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Regarding current discussion for Shel_B, I'm sure it's already been explored to just add a little flour/starch/gelatin slurry (or just use direct starch) rather than wasting all that freezer space to add a little more thickening agent. On the original topic, my aunts and their past generations would make soup from the left-over pasta water, especially when they made fresh egg-pasta or haluΕ‘ky/gnocchi, I think even potato water, too -- I've done that a few times, really good for the vegetable soups like a light garlic soup with sage and a fried egg, cauliflower, dumpling, other root veges, etc. Being eco friendly or save water or create saucier sauces, simply make the pasta "risotto" style, where it's just enough water so it's all done when you make it and you have a really nice cooked slurry. I find myself doing this a lot especially when in sustenance mode.
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Same recipe as yesterday, except this time I whipped the eggwhites. Volume was enough to make 2 waffles instead of just 1, it's perfect amount, no runout, too! They were lighter for sure. Soft, not crispy. I toasted the first one in my cuisinart steam toaster and it was great. Minimal oil used on the teefs. Won't bore everyone with an update again until I can get the crispy/lacy style waffles done, maybe glamor shot with some ice cream from the ninja as the weather warms up. Woohoo!
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Stick to egullet, like batter to an unseasoned waffler
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There are advantages and disadvantages. A proper answer would probably require multiple psychiatric evaluations and half the drive space of the entire internet to document. My counter question to you, where did you find a cast iron waffle mold like this? Are they available? Other details?
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@blue_dolphin Oh dear, that sounds seriously frustrating . I'm tired of pancakes, and I miss me some waffles so I'm willing to play with a toy that's as fickle as one of my ex gf's π. There's so little info on bare cast-aluminum wafflers, yet this material was predominant in nearly all the US-made electric waffle irons from the 1930s-1960s until teflon showed up. Whatever little detail I've found, suggests it should be treated similar to cast iron, just a little more fragile. I really like how even the resulting waffles are, no hot spots at all. So if it's all right, I'm going to sort of document what happens here, in case others out there in the internet future decide to pick up a bare cast-aluminum iron. @AlaMoi: Possibly, but it could also be too hot, that'll cause sticking, too. In this case, I doubt the iron's heat is the issue, I made the same recipe using same technique/timing as yesterday but used egg + soy sauce instead of bubbly water. The egg held the batter together better once cooked and the output was a perfect, albeit dense. Despite this, it served my purpose (lunch) and I'm happy to report I used very little oil on the iron itself, seasoned up nicely now. At this point the little testing suggests the splitting issue to a combination of recipe and technique.. and since I have fun with this sort of stuff, I'm going to keep trying variations of dairy free, egg free, wheat free, etc.