|By Xdrixn (Xdrixn) on Friday, November 12, 2004 - 03:20 pm: Edit|
I have a lovely recipe for sweet cream ice cream that calls for sugar,trimoline and glucose powder. I don't have the luxury of spinning it fresh everyday and after just two days it gets a little hard (my freezer is dialed in at 12 degrees f). Before I start screwing with the recipe could anyone give me some advice on using a different ratio or using dextrose in place of some of the glucose powder or trimoline? I would rather not have to make it sweeter.
|By Scott123 (Scott123) on Tuesday, November 16, 2004 - 03:47 am: Edit|
The best two ingredients for adding 'scoopability' to ice cream without adding sweetness are polydextrose and glycerine. Both have anti freeze properties and very little sweet flavor.
What is trimoline?
|By Cheftoni (Cheftoni) on Tuesday, December 14, 2004 - 10:56 am: Edit|
Trimoline is a sugar that was created for diabetics. There is another one that's popular, too...but I can't remember what it's called. In any case, it's popular with folks who do sugar work--it helps to keep the hot sugar pliable for longer...???
|By Pastrydog32 (Pastrydog32) on Tuesday, December 14, 2004 - 07:41 pm: Edit|
Isomalt is what you use with sugar work. Isomalt isn't hygroscopic and you don't have to skim off any impurities when cooking it. Eating too much of it often has a laxitive effect. Yes, I said laxitive.
Also, trimoline is the brand name for "Invert sugar." This is sugar that has been treated with and acid to break it down into glucose and fructose. Invert sugar is good at extending shelflife of baked goods since it retains moisture. Trimoline has a sweetening power of 125%, with sugar being 100%
|By Foodpump (Foodpump) on Tuesday, December 14, 2004 - 11:31 pm: Edit|
Allright, an old, cheap cook's trick for Sorbets, especially lemon, lime, or any other thin types. What I learned from an old cook, one who had already consumed a bottle of white cooking wine before 8:00 am and chewed on raw garlic cloves for "cover" was this:
What he'd do was make a syrup with water, sugar, zest, juice, even lemon grass and lime leaf, and rice, preferably risotto rice. He'd cook it to a pap (or a chinese congee) blend it, strain it, and run it throught the machine.
Crazy, but not stupid. The rice is pretty bland by itself, offers no assertive flavours, and blends well with pretty much anything. And it adds bulk. I've used the same trick to thicken "fat free" salad dressings, and in a pinch, soups and sauces.