No, sir, but I just printed it out. Thanks for the tip.
Quarantine Cooking
- Thread starter GreenDragon
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GreenDragon
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I’m intrigued. Make sure you use a wide mouth jar. I’m worried that it could very easily turn into mason jar butter!
I understand that it turns into Mason jar Cool Whip, if you fluff it too much.
Bob
Bob
Sounds like your going to end up with vanilla butter....which actually sounds good.
Yeah, mason jar method is more like half froze cool whip than ice cream if you get it just right. Whole lotta shaking too, which could be fun if you have a couple of kids around to put to work.
The best method is to use a food processor if you have one: make ice cream base, pour it in a gallon ziplock, freeze flat overnight, break it up in pieces the next day and churn it in the processor, and freeze again.
The best method is to use a food processor if you have one: make ice cream base, pour it in a gallon ziplock, freeze flat overnight, break it up in pieces the next day and churn it in the processor, and freeze again.
Simple is the point of it.
Bob
Bob
Oldfella
Well-Known Member
No not bad. Mason jar vanilla butterd cinimon buns? Sounds yummy I'll try two please. Dam no teeth, no worry I'll suck them. Anyway I'm going to try that recipe. Luv ice cream.Fair point. Like Don said, it definitely won't taste bad or anything
Oldfella
Whipped cream is what you get if you agitate heavy cream in a Mason jar. The cream needs to contain at least 30% butterfat. Adequate agitation takes under a minute, if you add no sugar. The more sugar you add, the longer it takes to whip the cream. If you begin agitation with the sugar already mixed in, then it won't fluff as well. If you agitate partially, then add the sugar, the air bubble-fat lattice has already begun to form, and the sugar will inhibit the fluffing to a lesser extent for making whipped cream.
from ChefWorks:
The moment to stop is exactly when the cream has reached your desired consistency. The way that cream whips is like so: first it thickens, then it attains “soft peaks” (if you swirl it with a spoon it will gently hold the shape), and then it gets lighter and attains “firm peaks” (if you twirl it with a spoon it retains its shape firmly).
Anywhere from the soft peak to the firm peak stage is acceptable for whipped cream–you can whip it to your preference. However, stop mixing once the mixture has attained firm peaks, because after that point, the fat solids will begin to separate, making your mixture grainy.
If you do in fact over whip your cream, unfortunately there is no way to undo the error, but don’t throw the cream away–keep on whipping and you can actually make homemade butter.
blog.chefworks.com
The aim of Mason jar ice cream is to slow the effectiveness of whipping (using at least 1½ Tbsp of sugar to a cup of cream, and adding it at the start), then under-agitate the mixture, and freeze it with its slightly whipped structure.
Bob
from ChefWorks:
The moment to stop is exactly when the cream has reached your desired consistency. The way that cream whips is like so: first it thickens, then it attains “soft peaks” (if you swirl it with a spoon it will gently hold the shape), and then it gets lighter and attains “firm peaks” (if you twirl it with a spoon it retains its shape firmly).
Anywhere from the soft peak to the firm peak stage is acceptable for whipped cream–you can whip it to your preference. However, stop mixing once the mixture has attained firm peaks, because after that point, the fat solids will begin to separate, making your mixture grainy.
If you do in fact over whip your cream, unfortunately there is no way to undo the error, but don’t throw the cream away–keep on whipping and you can actually make homemade butter.
10 Common Mistakes to Avoid when Making Whipped Cream
Is there anything dreamier than freshly whipped cream? When whipped cream is prepared well, it is an ambrosial foodstuff that has the power to make any dessert it tops even better, from ice cream sundaes to pie to hot chocolate. Of course, I’m not averse to enjoying it on a spoon, all by its...
The aim of Mason jar ice cream is to slow the effectiveness of whipping (using at least 1½ Tbsp of sugar to a cup of cream, and adding it at the start), then under-agitate the mixture, and freeze it with its slightly whipped structure.
Bob
6th youngest brother made me a new 4 burner flattop: 11 ga. hot rolled mild carbon steel, 21"x21" cook surface. Gotta work in a drain for the grease trap yet, but that's easy. Pretty excited to break it in.
My brakes only go up to 16 ga., or I'd have made it myself. Gave two sketch options and he did go to the harder side of the two, but could have done better layout so it filled the side gusset. In his defence, he engine turned the thing. I wanted cold rolled, but didn't have any. Hard to argue for free.
My brakes only go up to 16 ga., or I'd have made it myself. Gave two sketch options and he did go to the harder side of the two, but could have done better layout so it filled the side gusset. In his defence, he engine turned the thing. I wanted cold rolled, but didn't have any. Hard to argue for free.
MarcL
Well-Known Member
Yes, over easy. .. Oomph
6th brother? What did they do, save the best brother for last - or is that the last. My math puts that at 7 boys at least, you poor mom must be a saint, and a tired saint at that
That's awesome you guys help each other out. My wife and I were both only children. It's been an experience for us raising multiple kids - the big question for us being are they really supposed to fight like that. They work it out though eventually. Sometimes I think I missed out on the whole sibling thing, other times watching my kids though I feel differently
That's going to be a grill for the record books when you guys finish it
Let's just say they're all gainfully busy. All of them, at one time or another, have worked for me. Everybody's on good terms.
We will be putting mom in for canonization, she's earned it. Mostly for putting up with dad. We are all perfect saints, of course.
Yep, they're going to fight like that. It will help them out later in life. Don't be too hard on them. Don't be too easy either. I'm sure you got it.
If you do it right, they'll get it right too.
We will be putting mom in for canonization, she's earned it. Mostly for putting up with dad. We are all perfect saints, of course.
Yep, they're going to fight like that. It will help them out later in life. Don't be too hard on them. Don't be too easy either. I'm sure you got it.
If you do it right, they'll get it right too.
Ha, I stay out of the sibling fights as much as possible unless they start getting too violent. I got a cane corso a few years ago and he is the referee now. He's fine with rough housing but breaks it up if it starts getting too serious. They listen to him better than me or their momLet's just say they're all gainfully busy. All of them, at one time or another, have worked for me. Everybody's on good terms.
We will be putting mom in for canonization, she's earned it. Mostly for putting up with dad. We are all perfect saints, of course.
Yep, they're going to fight like that. It will help them out later in life. Don't be too hard on them. Don't be too easy either. I'm sure you got it.
If you do it right, they'll get it right too.
I’m the middle of three kids with a sister on each end. I was always the peacemaker. Had to be, chicks be crazy, man.Ha, I stay out of the sibling fights as much as possible unless they start getting too violent. I got a cane corso a few years ago and he is the referee now. He's fine with rough housing but breaks it up if it starts getting too serious. They listen to him better than me or their mom
Lemonade
1 quart bottle (recycled chocolate milk bottle) of refrigerated well water. I pour out a couple of ounces, then add 4 tbsp of sugar and ~20 small squirts of bottled lemon juice (always stored in the fridge). Shake. Requires no ice, since it won't last long enough to warm up.
That stogie that photo-bombed the lemonade is WLT Arapiraca viso and Nicaraguan Habano viso, bound in a tattered scrap of CT. Broadleaf, and wrapped in a scrap piece of WLT Habano 2000.
Bob
by the time I finished typing this post:
GreenDragon
Moderator
Fish tacos with broccoli slaw tossed in house made buttermilk ranch dressing. Fish (barramundi) was coated in loquat/cherry/jalapeño jam, tossed in Panko bread crumbs, and baked.
Brown Thumb
Well-Known Member
The zucchini lasagna looks wonderful. I had a can of chili for supper. Belch.
Bob
Bob
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