On Food and Cooking

butter obtained and its flavor; ghee made from sweet cream is said to taste flat. The butter is heated ...

droplets and reduce spattering in the frying pan; coloring agents, flavor extracts, and vitamins A and D a ...

butter or margarine in baking, high-moisture spreads throw liquid-solid proportions badly out of balance. Very-low ...

saturated fat; the trans unsaturated fats contribute a great deal to margarine firmness. Trans un ...

cheese averages 5% trans fatty acids, and the meat fat of ruminant animals — beef and lamb — ranges fro ...

warm object is placed in snow or ice. What made ice cream possible was a sprinkling of chemical ing ...

orange blossoms, caramel, chocolate, tea, coffee, and even rye bread. The First Recipes for Ice Cream Neige de fl ...

about two hours. — Nouveau confiturier, 1682 Fromage à l’angloise (English Cheese) Take a chopine [16 oz] of ...

brine and a sealed cylinder containing the ice- cream mix and a mixing blade, whose shaft protruded from t ...

do, nearly 20 quarts/liters per person every year. The Industrialization of Ice Cream Once ice cream became an ...

more stable and affordable version. The Structure and Consistency of Ice Cream Ice Crystals, Concentrated ...

fifth of the water in the mix remains unfrozen even at 0ºF/–18ºC. The result is a very thick fluid that’ ...

Balance The key to making a good ice cream is to formulate a mix that will freeze into a balanced stru ...

a few other minor ingredients. Its appeal is the richness and delicate flavor of cream itself, complemented ...

frozen with little overrun into a very rich, dense cream. (The name simply means “frozen,” and in Ital ...

a strong cooked-milk, butterscotch flavor. Generally, premium-quality ice creams are made with more cream an ...

the mix with air bubbles, which are stabilized by layers of clustered fat globules. The Typical Compositions of ...

Kulfi 718 5–15 Style% Yolk Solids (Stabilizers)% Water Premium standard(0.3)64–56 Name-brand standard(0.3)67–60 Economy s ...

Name-brand standard60–90130–250 Economy standard90–100120–150 “French” (commercial)60–90130–250 French (handmade)0–20150–27 ...

quart/180 gm per liter of liquid) will be smooth when frozen quickly in kitchen ice cream ma ...