Freezer problems are a drag. The freezer in my old place could be set to -5F / -20C and hold it comfortably. My current freezer struggles to maintain -1F / -18C, and it makes a big difference. Even with all the improvements I've made in my formula, it's hard to get the ice cream as smooth as it was with the better freezer.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Freezer problems are a drag. The freezer in my old place could be set to -5F / -20C and held it comfortably. My current freezer struggles to maintain -1F / -18C, and it makes a big difference. Even with all the improvements I've made in my formula, it's hard to get the ice cream as smooth as it was with the better freezer.
-
Similar Content
-
Pastry cream tricks? 1 2 3
By sygyzy,
- 62 replies
- 19,522 views
-
- 81 replies
- 23,556 views
-
- 45 replies
- 5,281 views
-
- 329 replies
- 85,303 views
-
- 4 replies
- 252 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
