Keys to Good Cooking, Harold McGee - 9781594202681 (Ice Cream)

Ice Cream: Make smooth ice cream without a machine

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The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.

From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.

A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice.

Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage)-will save even the most knowledgeable home chefs from culinary disaster.

A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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[ap3t88]

Oh,the true homemade ice-creams !!!!!! ^^

McGEE McGEE McGEE McGEE McGEE

McGEE McGEE McGEE McGEE McGEE

McGEE McGEE McGEE McGEE McGEE

McGEE McGEE McGEE McGEE McGEE

McGEE McGEE McGEE McGEE McGEE

[eddegoei]

Thx, I assumed, it freezes faster this way right? I just hate plastic bags, to many of them around may sound silly but alas.

[rafayetn]

@ithacasz

They cost very little and can be reused to make many batches of ice cream. The freezer would work if all you're looking to do is freeze ice cream. But since it takes a lot longer for the mixture to freeze, your ice cream will develop large ice crystals (i.e. your ice cream won't be smooth). It's a matter of texture. The freezer would be much more suitable for granita, but not ice cream. Once the ice cream is done, you can keep it in the freezer.

[flying3692]

What is the recipe for the brine solution?

[DomCTBG]

Fantastic! I love Harold McGee- he is a food science genius in my humble opinion! Thanks for making a promotional channel for this book (which I recently purchased). Please continue making videos, and it would be great if you add in a bit of the explanation of the science behind food and cooking from your books. I will continue to follow your word in the kitchen as long as you continue to share it!

[slimjoel14]

@Doddibot Ahh, silly me! thankyou!

[Doddibot]

@slimjoel14 The ice cream mix is cooled partly by being next to something cold and partly by melting the ice. If it was freshwater ice, this melting would occur at a higher temperature (freshwater melts at 0C rather than -20C for a 20% salt solution). By using a brine, then, the ice cream is cooled more effectively down to a colder temperature.

[slimjoel14]

i dont understand the water and brine part :S

[ithacasz]

Very nice but I don't want to waste all those plastic bags.... Would the freezer work?