We’ve been making ice cream at home, and this link just blew the tops off our skulls. If you have any interest in cooking, and a fondness for the technical style found in Serious Eats, you will probably find this overwhelmingly cool. (And costly — $$$$ equipment, here we come!)https://twitter.com/andy_matuschak/status/1075619443202379776 …
Happily, I was able to get much of the benefit with no equipment upgrades! Just had to order dextrose, dry milk, locust bean gum, etc, but those are pretty cheap!
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Oh, er, but I did already have a sous vide setup—that’s probably one important equipment upgrade!
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My wife does a lot of home chemistry for the sake of her natural dying business, so equipment offers plenty of leverage for us. Data loggers, precise heating/cooling, etc. She already had a homogenizer on her shopping list :)
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