[penguicon-general] Food track

[chuck child]

>From what I understand, you would need to introduce something as a
replacement de-icer.    Sugar helps reduce the size of the ice crystals in
ice cream, making it smooth and creamy, instead of being more like your
average popsicle. . . . .


Hrm .. . Gum arabic?   Nah .. . . .Some kind of starch, or gelatin?

Anyone?

On 12/10/06, Tracy Worcester <tracy.worcester at gmail.com> wrote:
>
> I'm not familiar with the chemistry of ice cream making.  While it is
> standard for ice cream to be sweet...could you possibly highjack the concept
> and make savory ice cream like objects which involve little or no sugar?
>
> ...Tracy
>
> On 12/10/06, Cry Wolf <crywolf at kyndimarion.net> wrote:
>
> > On Sun, 10 Dec 2006 14:15:12 -0500
> > Catherine Olanich Raymond <cathy at thyrsus.com> wrote:
> >
> > > On Sunday 10 December 2006 11:16 am, Rachel Weisenfeld wrote:
> > > > Awesome food track goodness!
> > > >
> > > > Now, as far as garlic ice cream goes, don't you dare use garlic
> > > > spray!  I will roast and crush some garlic ahead of tie for maximum
> > > > flavor, and we can use that, if we are going to do it at all.
> > > >
> > >
> > > Yeah, but remember the process for making LN2 ice cream; your
> > > flavorings are just stirred in with the other ingredients, and then
> > > the LN2 is added to chill it.  Do you really want garlic bits in your
> > > ice cream?  Or to have to make juice out of 10 heads of garlic just
> > > for one small batch?
> >
> > I personally would have no problem with garlic bits on my ice cream.
> > Of course, I am a bit of a garlic fiend.  :)
> >
> > I wonder if we can somehow work bagel dough into that...and maybe bits
> > of smoked salmon (the smoked salmon depending on the bagel)
> >
> > --
> > Answers are easy.  It's asking the right question that's hard.
> > - GPG Public key: http://kyndimarion.net/crywolf.asc -
> >
> >
> >
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