What’s better than Ice cream ? Ice cream delivered to your door.
And what’s better than ice cream delivered to your door? A complete ice cream social delivered to your door.
Dandy Don’s sent me their newest creation: an ice cream social for 25 people shipped directly to you. The ice cream social in a box includes 25 individual scoops of ice cream in separate containers, 9 toppings (including hot fudge and caramel), spoons, napkins, tablecloths, and soda jerk hats. There isn’t anything else that you would need for an ice cream social — except for people to eat the ice cream and perhaps some whipped cream.
I particularly liked that they included two containers of m&m’s and crumbled Oreos since most people enjoy those toppings. One of my favorite touches was the crushed sugar cones as a topping. I normally don’t eat crushed sugar cones on my ice cream but now I might start.
Another pleasant surprise was the amount of ice cream in the containers — there was A LOT of it. (Plus enough space was left in the containers to add toppings.) If you’re serving this for kids you’d almost want to cut each scoop of ice cream in half because the scoops were so large.
Lastly, the ice cream itself was very good. My favorite flavor was the cappuccino crunch, followed by vanilla, and then chocolate.
If you’re looking for an easy to assemble party this is a good bet. The price is a little steep, but if you compare it to buying and assembling all of the ingredients and supplies individually or to hiring Ben and Jerry’s to cater your party, it’s not too bad of a deal.
Source : ice cream maker review - adailyscoop
See also :
Steak
Dim Sum
Minggu, 31 Oktober 2010
Types of Electric Ice Cream Machines
An Ice cream maker must freeze the mixture, and must simultaneously stir or churn it to prevent the formation of ice crystals and aerate it to produce smooth and creamy ice cream. Most ice creams are ready to eat immediately, but some, especially those containing alcohol, must be chilled further in a freezer to attain a sufficiently firm consistency.
Some machines, such as certain low-priced counter-top models, require that the resulting mixture be frozen an extra four hours or more (or overnight), depending on the recipe, in order for the ice cream to harden to a desired consistency.
Electric machines
There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.
Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. Twenty to thirty minutes later, the solution between the double walls of the bowl has thawed, and the ice cream has frozen. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
An ice cream maker that has to be placed inside the freezer.
Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator), and operate similar to a food processor in slow-motion. The paddles turn every few seconds to stir the mixture enough to prevent large ice crystals from forming. When the ice cream has frozen sufficiently, the paddles automatically stop rotating and lift up. As the mixture is cooled simply through being in the freezer, it takes longer to freeze than other types of ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element. A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power point outside, though some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical plug for use with certain freezer-unit machines. The advantage of this type of ice cream maker is that no pre-freezing of the appliance is necessary. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method. It's also possible to get cordless, battery-operated ice-cream makers which can be placed directly in the freezer, though these tend to require expensive non-rechargeable potassium batteries (most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
A table top Gelato machine or Italian ice cream maker with its own built-in freezing system.
More expensive, and much larger, machines have a freezing mechanism built in and do not require a bowl to be pre-chilled. The cooling system is switched on, and in a few minutes the mixture can be poured in and the paddle switched on. As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes, depending on the quantity made. These machines can be used immediately with no preparation, and any number of batches of ice cream can be made without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use, as moving the unit upsets the coolant in its freezing system; they would normally be kept permanently positioned ready for use, impractical in a smaller kitchen. (en.wikipedia)
See also :
Dim Sum
Sushi
Some machines, such as certain low-priced counter-top models, require that the resulting mixture be frozen an extra four hours or more (or overnight), depending on the recipe, in order for the ice cream to harden to a desired consistency.
Electric machines
There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.
Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. Twenty to thirty minutes later, the solution between the double walls of the bowl has thawed, and the ice cream has frozen. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
An ice cream maker that has to be placed inside the freezer.
Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator), and operate similar to a food processor in slow-motion. The paddles turn every few seconds to stir the mixture enough to prevent large ice crystals from forming. When the ice cream has frozen sufficiently, the paddles automatically stop rotating and lift up. As the mixture is cooled simply through being in the freezer, it takes longer to freeze than other types of ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element. A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power point outside, though some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical plug for use with certain freezer-unit machines. The advantage of this type of ice cream maker is that no pre-freezing of the appliance is necessary. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method. It's also possible to get cordless, battery-operated ice-cream makers which can be placed directly in the freezer, though these tend to require expensive non-rechargeable potassium batteries (most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
A table top Gelato machine or Italian ice cream maker with its own built-in freezing system.
More expensive, and much larger, machines have a freezing mechanism built in and do not require a bowl to be pre-chilled. The cooling system is switched on, and in a few minutes the mixture can be poured in and the paddle switched on. As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes, depending on the quantity made. These machines can be used immediately with no preparation, and any number of batches of ice cream can be made without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use, as moving the unit upsets the coolant in its freezing system; they would normally be kept permanently positioned ready for use, impractical in a smaller kitchen. (en.wikipedia)
See also :
Dim Sum
Sushi
Minuman Anggur "Semi-nyon"
Semillon Wine (: semi-yon)
Semillon adalah salah satu Wine (anggur) terbaik untuk menunjukkan karakter yang berbeda muncul dari berbagai wilayah Australia anggur.
Mulailah dengan Semillon dari Lembah Barossa untuk mendapatkan sekilas dari anggur yang paling lezat. Deep kuning di kaca, aroma buah persik dan mangga mengisi hidung dan di kaca rasa akan melanjutkan tema - dengan vanili ditambahkan (Barossa Semillon sering kayu-usia seperti Chardonnay).
Semillon dari Hunter Valley adalah masalah lain sama sekali. Ini adalah anggur, ramping tampak agak pucat yang tampaknya memiliki sedikit lebih dari flintiness mendukungnya. Berikan beberapa tahun dalam botol, bagaimanapun, dan entah dari mana itu berubah menjadi klasik, manis gila, kompleks. Pergi dan versi barat Margaret River adalah keseimbangan yang baik antara kedua gaya, dan mereka usia baik pula. Cari Semillon dari manapun di Australia dan Anda akan hampir pasti bisa membedakan itu dengan hangat karakter, sangat bagus, apakah itu menjadi anggur yang sederhana daerah campuran, botrytised manis dari Riverina New South Wales.
Anggur (wine) Putih Manis
Anggur Australia yang "lengket" jatuh ke dalam dua kelompok:1. Akhir-panen anggur: Semillon, Riesling, Gewurztraminer dan Sauvignon Blanc.2. Botrytis terpengaruh gaya: anggur ini dipengaruhi oleh cinerea botrytis, jamur yang shrivels anggur dan membuat mereka manis dan berair. Carilah contoh Semillon dan Riesling.
Lihat juga : Dim Sum
Semillon adalah salah satu Wine (anggur) terbaik untuk menunjukkan karakter yang berbeda muncul dari berbagai wilayah Australia anggur.
Mulailah dengan Semillon dari Lembah Barossa untuk mendapatkan sekilas dari anggur yang paling lezat. Deep kuning di kaca, aroma buah persik dan mangga mengisi hidung dan di kaca rasa akan melanjutkan tema - dengan vanili ditambahkan (Barossa Semillon sering kayu-usia seperti Chardonnay).
Semillon dari Hunter Valley adalah masalah lain sama sekali. Ini adalah anggur, ramping tampak agak pucat yang tampaknya memiliki sedikit lebih dari flintiness mendukungnya. Berikan beberapa tahun dalam botol, bagaimanapun, dan entah dari mana itu berubah menjadi klasik, manis gila, kompleks. Pergi dan versi barat Margaret River adalah keseimbangan yang baik antara kedua gaya, dan mereka usia baik pula. Cari Semillon dari manapun di Australia dan Anda akan hampir pasti bisa membedakan itu dengan hangat karakter, sangat bagus, apakah itu menjadi anggur yang sederhana daerah campuran, botrytised manis dari Riverina New South Wales.
Anggur (wine) Putih Manis
Anggur Australia yang "lengket" jatuh ke dalam dua kelompok:1. Akhir-panen anggur: Semillon, Riesling, Gewurztraminer dan Sauvignon Blanc.2. Botrytis terpengaruh gaya: anggur ini dipengaruhi oleh cinerea botrytis, jamur yang shrivels anggur dan membuat mereka manis dan berair. Carilah contoh Semillon dan Riesling.
Lihat juga : Dim Sum
Jumat, 29 Oktober 2010
Welldone Steak House
Lunch time @ Welldone Steak House Plaza Semanggi, bingung pengen makan apa, yang seger, hangat, porsi banyak dan tentunya enak ..
Akhirnya di recomended kan lah Marrow Soup ini..
Karena inggris gw ga begitu bagus, gw bertanya - tanya, marrow soup itu kayak apaan yah?? Ga sabar pengen menyantapnya ..
10 menit kemudian datanglah pesanan gw .. Marrow Soup + Es Teh Manis ..
Pas liat, wuiiiiihhh .. tulangnyaa utuh loh .. sampe bingung gmn cara menikmatinya ..
Tapi saran dari seorang teman sih, masukin dulu kuahnya ke dalam tulang itu, trus di hisap .. pasti mantab katanya ..
Dengan sedotan yang sudah disediakan gw coba lah saran dari seorang teman itu .. dan emang bener .. mantab loh guys .. aseli ..shocked
Setelah itu gw beralih ke dalam (apa itu namanya ya semacam panci mini itu?? sebutlah kuali deh hehehe) .. gw udek udek tu kuali ..wuiiih dagingnya banyak juga sih .. gw cobain dl kuahnya .. sluurrpp .. panaaaaaasss .. -_-' .. ternyata di bawahnya ada semacam kompor mini gitu .. tujuannya sih biar selalu tersaji hangat .. tapi emang karena gw ga teliti dan ga canggih .. jadilah lidah gw sedikit melepuh
Tapi itu tidak mengurangi kenikmatan dan bumbu yang meresap dalam kuah ini .. potongan dagingnya juga tekstur nya lembut .. sampai suapan terakhir tu daging ga abis2 .. padahal gw udah banyak banget ngambilnya ..
Untuk Marrow Soup seharga 38rb dengan porsi sebanyak ini sih worthed lah menurut gw .. apalagi dari segi kualitas tidak mengecewakan ..
U must try this one guys ... (id.openrice.com)
Lihat juga : Dim Sum
Wine
Akhirnya di recomended kan lah Marrow Soup ini..
Karena inggris gw ga begitu bagus, gw bertanya - tanya, marrow soup itu kayak apaan yah?? Ga sabar pengen menyantapnya ..
10 menit kemudian datanglah pesanan gw .. Marrow Soup + Es Teh Manis ..
Pas liat, wuiiiiihhh .. tulangnyaa utuh loh .. sampe bingung gmn cara menikmatinya ..
Tapi saran dari seorang teman sih, masukin dulu kuahnya ke dalam tulang itu, trus di hisap .. pasti mantab katanya ..
Dengan sedotan yang sudah disediakan gw coba lah saran dari seorang teman itu .. dan emang bener .. mantab loh guys .. aseli ..shocked
Setelah itu gw beralih ke dalam (apa itu namanya ya semacam panci mini itu?? sebutlah kuali deh hehehe) .. gw udek udek tu kuali ..wuiiih dagingnya banyak juga sih .. gw cobain dl kuahnya .. sluurrpp .. panaaaaaasss .. -_-' .. ternyata di bawahnya ada semacam kompor mini gitu .. tujuannya sih biar selalu tersaji hangat .. tapi emang karena gw ga teliti dan ga canggih .. jadilah lidah gw sedikit melepuh
Tapi itu tidak mengurangi kenikmatan dan bumbu yang meresap dalam kuah ini .. potongan dagingnya juga tekstur nya lembut .. sampai suapan terakhir tu daging ga abis2 .. padahal gw udah banyak banget ngambilnya ..
Untuk Marrow Soup seharga 38rb dengan porsi sebanyak ini sih worthed lah menurut gw .. apalagi dari segi kualitas tidak mengecewakan ..
U must try this one guys ... (id.openrice.com)
Lihat juga : Dim Sum
Wine
Kamis, 28 Oktober 2010
Rabbit Satay from Mount Lawu
Visiting the Telaga Sarangan tourist area located on the slopes of Mount Lawu, Sarangan Village, District Plaosan, Magetan District, East Java, is incomplete if it does not taste the culinary signature, is, rabbit satay/ Sate.
It is not difficult to find where visitors can find these delicacies. Because almost all around Lake Sarangan tent there are food stalls and street hawkers who peddle rabbit satay.
Data from the Department of Tourism Magetan noted, there are at least 140 merchants who sell rabbit satay around Lake area Sarangan. They were joined in the merchant community of Lake Sarangan rabbit satay.Almost the same with satay dish in general, only the rabbit satay has a fine fibrous texture of meat and a little pale color. So it seems more tender and tasty when chewed. Unlike satay chicken or goat meat.
One member of the community of Lake Sarangan rabbit satay vendors, Sukatno, say, to be consumed into a steady rabbit satay dish, usually meat rabbits were taken from rabbits aged between four to six months.
"The choice of this age, because of the resulting meat will be tender and tasty," said Sukatno fanning rabbit satay.
In the presentation, satay skewers were like any other rabbit. Ingredients were the same which consists of mashed beans mixed with spices, onion slices and soy sauce. For those who like spicy condiment can be added to the spice satenya. Similarly to the fresh taste sensation, in satay spices can be added with the juice of lemon slices.
There are two options in presenting a portion of rabbit satay, which is enjoying the satay with a soft rice cake slices or white rice is fluffier. This dish will taste better when eating it again while enjoying views of Lake Sarangan elegant.A serving of rabbit satay Sarangan Lake consists of 15 skewers and a plate of white rice or rice cake. One portion is valued 10,000, 00. Or for 10 tusuknya only spend Rp7.000, 00 only.
Sukatno added, one young rabbit, the average can produce 60 to 90 skewers, depending on the size of the rabbit. The average for the holiday like Sunday, rabbit satay vendors can sell up to 250 puncture, while on religious holiday or the end of the year could increase to 900 skewers.Sukatno admitted, the rabbits that he obtained from merchants who already becoming collectors customers. He is concerned with selling job rabbit satay has been since 1983.
"Every visit to Lake Sarangan, I always buy my favorite foods namely rabbit satay. In my opinion, rabbit meat satay in Telaga Sarangan more tender and tasty. In addition, the price is also right," said one visitor from Madison Lake Sarangan, Ashari Purwo.
According to him, rabbit satay Telaga Sarangan will be more "mak nyus" when juxtaposed with the beverage brewed tea warm. This couple is very fitting to enjoy the cool air on the slopes of Mount Lawu this. (antara - jawa timur)
See also : Sour Sally
Hanamasa
It is not difficult to find where visitors can find these delicacies. Because almost all around Lake Sarangan tent there are food stalls and street hawkers who peddle rabbit satay.
Data from the Department of Tourism Magetan noted, there are at least 140 merchants who sell rabbit satay around Lake area Sarangan. They were joined in the merchant community of Lake Sarangan rabbit satay.Almost the same with satay dish in general, only the rabbit satay has a fine fibrous texture of meat and a little pale color. So it seems more tender and tasty when chewed. Unlike satay chicken or goat meat.
One member of the community of Lake Sarangan rabbit satay vendors, Sukatno, say, to be consumed into a steady rabbit satay dish, usually meat rabbits were taken from rabbits aged between four to six months.
"The choice of this age, because of the resulting meat will be tender and tasty," said Sukatno fanning rabbit satay.
In the presentation, satay skewers were like any other rabbit. Ingredients were the same which consists of mashed beans mixed with spices, onion slices and soy sauce. For those who like spicy condiment can be added to the spice satenya. Similarly to the fresh taste sensation, in satay spices can be added with the juice of lemon slices.
There are two options in presenting a portion of rabbit satay, which is enjoying the satay with a soft rice cake slices or white rice is fluffier. This dish will taste better when eating it again while enjoying views of Lake Sarangan elegant.A serving of rabbit satay Sarangan Lake consists of 15 skewers and a plate of white rice or rice cake. One portion is valued 10,000, 00. Or for 10 tusuknya only spend Rp7.000, 00 only.
Sukatno added, one young rabbit, the average can produce 60 to 90 skewers, depending on the size of the rabbit. The average for the holiday like Sunday, rabbit satay vendors can sell up to 250 puncture, while on religious holiday or the end of the year could increase to 900 skewers.Sukatno admitted, the rabbits that he obtained from merchants who already becoming collectors customers. He is concerned with selling job rabbit satay has been since 1983.
"Every visit to Lake Sarangan, I always buy my favorite foods namely rabbit satay. In my opinion, rabbit meat satay in Telaga Sarangan more tender and tasty. In addition, the price is also right," said one visitor from Madison Lake Sarangan, Ashari Purwo.
According to him, rabbit satay Telaga Sarangan will be more "mak nyus" when juxtaposed with the beverage brewed tea warm. This couple is very fitting to enjoy the cool air on the slopes of Mount Lawu this. (antara - jawa timur)
See also : Sour Sally
Hanamasa
Composition of Ice Cream
Ice cream has the following composition:
* greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
* 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
* 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
* 0.2 to 0.5% stabilizers and emulsifiers
* 55% to 64% water which comes from the milk or other ingredients
These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air (overrun, for definition, see ice cream processing, for calculation, see overrun), so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavours, with the possible exception of chocolate, are made from a basic white mix.
Formulations can be derived from a number of different starting points. Details and suggested formulas are detailed on the formulations page, but turning the formulation into a recipe depends on the ingredients used to supply the components, and it is then necessary to do a mix calculation to determine the required ingredients based on the formula. Ice milk and light ice creams are very similar to the composition of ice cream but in the case of ice milk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.
The ingredients to supply the desired components are chosen on the basis of availability, cost, and desired quality. These ingredients will now be examined in more detail.(foodscience)
See also : Sushi
Steak
* greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
* 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
* 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
* 0.2 to 0.5% stabilizers and emulsifiers
* 55% to 64% water which comes from the milk or other ingredients
These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air (overrun, for definition, see ice cream processing, for calculation, see overrun), so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavours, with the possible exception of chocolate, are made from a basic white mix.
Formulations can be derived from a number of different starting points. Details and suggested formulas are detailed on the formulations page, but turning the formulation into a recipe depends on the ingredients used to supply the components, and it is then necessary to do a mix calculation to determine the required ingredients based on the formula. Ice milk and light ice creams are very similar to the composition of ice cream but in the case of ice milk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.
The ingredients to supply the desired components are chosen on the basis of availability, cost, and desired quality. These ingredients will now be examined in more detail.(foodscience)
See also : Sushi
Steak
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