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paulraphael

paulraphael

On 4/3/2018 at 4:10 PM, ccp900 said:

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)

 

I'd recommend against this method entirely. It overcooks the milk proteins, it's terribly imprecise (as you've noticed) and it's a pain. Just figure out what nonfat milk solids level you're going for, and get there by adding nonfat dry milk. The key is to use good quality dry milk that's 100% skim milk, that's very fresh (no off-odors when dry or mixed), and ideally, that's been spray-dried at low temperature. I use Now Organic brand. There are some other good ones. I keep mine double-bagged in the freezer.

 

Jeni knows what she's talking about, but I think the method she's recommending is a misplaced attempt to mimic her industrial process. She'd get raw milk from the farm, centrifuge it into cream and skim milk, and then concentrate the milk by reverse osmosis. This is great if you have industrial dairy equipment. At least in theory. It turned out to be too problematic even for her; now she has all this stuff done off-site at the dairy. 

paulraphael

paulraphael

On 4/3/2018 at 4:10 PM, ccp900 said:

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)

 

I'd recommend against this method entirely. It overcooks the milk proteins, it's terribly imprecise (as you've noticed) and it's a pain. Just figure out what nonfat milk solids level you're going for, and get there by adding nonfat dry milk. The key is to use good quality dry milk that's 100% skim milk, that's very fresh (no off-odors when dry or mixed), and ideally, that's been spray-dried at low temperature. I use Now Organic brand. There are a couple of other good ones I've used. I keep mine double-bagged in the freezer.

 

Jeni knows what she's talking about, but I think the method she's recommending is a misplaced attempt to mimic how she made her mix in-house. She'd get raw milk from the farm, centrifuge it into cream and skim milk, and then concentrate the milk by reverse osmosis. This is great if you have industrial dairy equipment. At least in theory. It turned out to be too problematic even for her; now she has all this stuff done off-site at the dairy. 

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