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paulraphael

paulraphael

5 minutes ago, ccp900 said:

I came upon an interesting article or study and the conclusion was cooking at low temp long time and high temp short time had minimal effects on body and texture.  The more substantial factor on body and texture was the method of freezing..  

 

 

 

How much effect is going to depend on the quantity of milk solids, and also their starting condition. If you're making a typical home recipe that has no added milk solids, and your milk is ultra-pasteurized, there won't be many proteins and they'll have already been cooked past what you'd want. So monkeying with your lower-temp cooking times will be a bit futile.

 

Re: soap in ice cream ... don't forget the advantages of easy cleanup.

paulraphael

paulraphael

2 minutes ago, ccp900 said:

I came upon an interesting article or study and the conclusion was cooking at low temp long time and high temp short time had minimal effects on body and texture.  The more substantial factor on body and texture was the method of freezing..  

 

 

 

How much effect is going to depend on the quantity of milk solids, and also their starting condition. If you're making a typical home recipe that has no added milk solids, and your milk is ultra-pasteurized, there won't be many proteins and they'll have already been cooked past what you'd want. So monkeying with your lower-temp cooking times will be a bit futile.

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