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| Caramel Onions(Apples?) |
Monday, March 30, 2015
Why My Ice Cream is So Hard
We often be told that, keep the temperature constant when you store ice cream at home or in the store. Why? If the ice cream soften and refreeze repeatedly, it will be hard. Because that, when the small ice crystals of ice cream melt and refreeze, they can turn into large, unpalatable lumps. Ice cream is best when stored between -5 and 0°F(-20 and -18°C), it will be firm enough to hold its shape.
Thursday, March 26, 2015
Ice Cream around the World-China
The frozen mixture of milk and rice was used in China around 200 BC. The Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling-point of water, it lowers the freezing-point to below zero. It has been claimed that, in the Yuan Dynasty, Kublai Khan enjoyed ice cream and kept it a royal secret until Marco Polo visited China and took the technique of making ice cream to Italy.
Tuesday, March 24, 2015
video of 600L ice cream continue freezer test producing
Video of ice cream machine. 600L ice cream continue freezer test producing.
Tuesday, March 17, 2015
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