Darby » September 14th, 2015, 1:21 pm wrote:A little later today, with a tip of the hat to the starch and sugar thread, I'll be using my ICE-21 to make a batch of Lemon Sorbet.
I'll cue Carly Simon's "Killing Me Softly", since sugar is bad for me.
Tentative recipe for first attempt:
> 1:1.3 ratio: Simple Syrup to Fresh Squeezed Lemon Juice
> Microplaned zest of 1/3rd of the lemons used.
> Chill, churn and freeze.
If it comes out too hard, I might try a little corn syrup to soften it the next time I make it. Another tweak might be to try blending in a little lime and garden mint leaves.
Darby » September 15th, 2015, 7:43 am wrote:The lamb bacon looks awesome. The rolled format moves it into pancetta territory.
Did you cure that yourself, and if so what seasons other than salt and pink salt ? Very cool. I dearly wish there was a local old fashioned charceuterie around that offered training ... I pride myself on being an autodidact, but my self training could only take me so far in this area because I just dont have access to the sort of primals that professional butchers do. In other words, it's virtually impossible to get things like lamb bellies here in suburbia ... there's just no market for it. I also imagine that lamb pancetta would need cuts besides just the belly/flank (or at the least the bellies from several lambs), since they come from a much smaller critter than full size pigs.
BTW, minor correction: I dont speak eyetralian (as my late father in law used to say), but "bruschetta" refers to the finished dish of toasted crostini topped with dressed tomatoes, not to the tomatoes themselves.
Darby » May 31st, 2015, 8:52 pm wrote:
Deceptively complex topic ... what exactly constitutes "American Cuisine" ?
Braininvat » April 27th, 2015, 9:42 am wrote:There are foods I don't eat, but that doesn't mean they stopped looking incredibly delicious. Pistachio-crusted lamb chops would definitely make me rethink. If it was free-range livestock, I would recalibrate my Green meme a bit.
Darby » September 15th, 2015, 1:10 pm wrote:URSA: Thanks for the detailed info on the lamb pancetta. Mucho gracias. Yes, I may have to get a 2nd fridge for the garage or basement ... something that I could use for mini kegs & a CO2/regulator (read: homemade seltzer and the occasional homebrew), and the occasional charcuterie (mostly gravlox).
Darby » September 16th, 2015, 6:31 am wrote:My current fridge is not ideally suited for the task. I'd rather get one that's ideal for my seconday needs.
Darby » September 16th, 2015, 7:15 am wrote:Good video, clever design, but it's more space than I need. Need more info on the temperature controller however (the video surprisingly glossed over that aspect) ... presumably it bypasses the internal thermostat by controlling everything right at the wall socket ?
Ursa Minimus » September 16th, 2015, 9:34 am wrote:Darby » September 16th, 2015, 7:15 am wrote:Good video, clever design, but it's more space than I need. Need more info on the temperature controller however (the video surprisingly glossed over that aspect) ... presumably it bypasses the internal thermostat by controlling everything right at the wall socket ?
https://www.google.com/search?q=chest+f ... lator+beer for options. For easy and cheap, you plug the freezer into the unit, the unit into the wall, hang the probe in the freezer, then the unit cycles the freezer power as needed. Higher end models can be wired into the existing circuits, IIRC.
And some come with a fridge mode already built in.
Darby » September 17th, 2015, 7:48 am wrote:
On a related note, I'm mildly regretting having bought the Cuisinart ICE-21, since I just noticed there's an attachment I could have bought for my kitchenaid stand mixer that apparently costs less and performs slightly better, and therefore would have taken less counter space.
Darby » September 18th, 2015, 6:12 am wrote:I'd heard about the corn syrup, but havent tried it yet. Not a big fan of corn syrup in general, but if ya gotta, ya gotta. What's a standard addition for a 1.5 qt recipe, to yeild decent textural results ... I'm guessing 1/4 cup or 25% of total added sugar (whichever is less) for sorbet, and perhaps half that for ice cream. Am I close ?
Just got 4lbs of dried tart cherries in the mail ... looking forward to doing version 3 of my cherry garcia.
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