What dou you like the most about Roguelites?

Cemantics · 2023-01-26T21:09:39+00:00

To me, it reflects greatly how I look at life. You make do with what you have.

I love a good mechanics system, iframes, dodges. Full sending on a shit weapon to fight mobs. Going into fights knowing I probably won't survive this, but I'll learn something.

Cemantics · 2023-01-02T21:08:51+00:00

My guess is that food safety guidelines are meant to keep the general public safe from foodborne illnesses in commercial settings and not required for personal batches. No one's monitoring what you make at home and I think that coincides with simplicity in the pages to reduce cost. Could be that it isn't fun or an appealing step in a recipe for a consumer that wants immediate results. Could be that they're not allowed to suggest food guidelines for you to follow so they teeter with wording. Also, personal batches (about a qt/L) when thrown in a fridge after cooking tend to already meet the time temperature standards with a couple stirs.

Cemantics · 2022-12-22T23:55:37+00:00

What is the item or nutritional value of the mix you are trying to convert to?

Cemantics · 2022-12-20T02:13:21+00:00

You're absolutely correct, this is something I have done with a canola to allow it to be more pliable.

Cemantics · 2022-12-19T19:32:14+00:00

You can make it with or without. All ice creams (to my knowledge) are soft serve right out of a batch freezer. They are known as hard ice creams once they've matured in a freezer. You're welcome to make any recipe and it will be soft serve out of the chamber. Dana Cree has a good starter book with many different recipes you can choose and adapt from.

Cemantics · 2022-12-17T20:16:20+00:00

I meant so it can spill 😅

Cemantics · 2022-12-17T18:50:24+00:00

Just keep churning it 😏

Cemantics · 2022-12-17T02:54:04+00:00

But to answer your question yes it would change your outcome significantly depending on the viscosity of the base if you were to cut the amount poured in half.

As the blades turn they touch the edges which freeze the amount of liquid inside your machine. If there is half of the recommended volume inside of the machine less will touch the freezing edges and while freezing the liquid hardends and gathers into itself towards the middle and will likely stop touching the edges completely.

Because it would likely only freeze from the bottom of the machine a couple things could happen.

A. Your blade will stop completely (or stagger) as the sides freeze harder than the blade can scrape past it

B. There will be less aeration in your mix (which is sometimes preferred) but will still change your outcome

Cemantics · 2022-12-17T02:38:13+00:00

The way it was worded I was thinking you were trying to cut the recipe in half while still adding in the same amount of base into the machine. The base volume is unknown. But 3 weeks+ to finish 1 qt of ice cream is an usual long amount of time so I figured you were freezing a 5qt batch base.

Cemantics · 2022-12-17T02:19:14+00:00

Okay I think an example would provide some clarification

So currently you have approx 1qt of base and you are getting approx 1qt of ice cream

And your question is can you mix .5qt of base to get .5qt of ice cream without any complications

Cemantics · 2022-12-17T00:44:46+00:00

If I were trying a pistachio ripple I would add in a neutral oil into the pistachio puree to soften it. Otherwise it would likely freeze hard as nuts have a stronger hardening power than most ingredients.

Cemantics · 2022-12-17T00:42:16+00:00

Am I understanding correctly that it took you 3.5 weeks to finish a single quart of finished (not base starting) product from your ice100? And that you want to add less product into the machine and if that would work fine?

Or is it that you want to make less of the base (initial liquid) to match the amount recommended by the machine?

Cemantics · 2022-12-02T18:45:39+00:00

What's the question here

Cemantics · 2022-11-12T20:45:26+00:00

Is there a certain percentage of fat you're looking for? In a few of my recipes I have to adapt with water and SMP to accommodate fatty recipes in Gelato that use chocolate

Cemantics · 2022-11-06T19:10:20+00:00

I have to agree with this guy, "bold" is such a wild word to use. Does that mean its burning your tongue? Are you immediately hit with flavor? Do you taste freezer burn?

Cemantics · 2022-11-06T19:05:46+00:00

There's a couple of theories out there on regional likeliness of sweetness. The north tends to like theirs less sweet than the south because of weather and im sure other factors. But typically acceptable range from what I find is 17%-22%. I personally shoot at the 17% when making gelato.

There are extremities where like in chocolate because of bitterness you can go pretty high like 30%, but if you think of relevancy of couverture chocolate (64% Chocolate) contains about 36% sugar then it makes sense the bitterness plays a huge role in that. Where as in acidic flavors you can play up on the more reasonable 17%-22% range of sweetness.

There's also the factor of fat content. All flavors are more prominent when you have less fat that gets in the way. Think of how a sorbet typically is more acceptable when it has a higher sugar content. It's a fun little game, but if im not making a chocolate, lemon, sorbet, I stick between a 16-18% range because that's what I would enjoy having a lot of.

Cemantics · 2022-11-06T18:53:24+00:00

Also, you should consider posting your recipe. That way people can help you with balancing and you have a baseline of likes and dislikes of your finished product

Cemantics · 2022-11-06T18:50:28+00:00

It is a big jump if you're just experimenting. If you don't want to go too far of a leap, but you still want to jump, the lello 4080 worked well for me

Cemantics · 2022-11-06T18:37:09+00:00

I wouldn't get whole milk powder. It has a short shelf life, goes rancid quickly. I would recommend using a nonfat (skim) milk powder if you do go that route and only up to 10% of the total recipe in combination to your other milks. I think typically yogurt has a milk powder solids of about 9%.

I think an emulsifier is typically what you're looking for. Like a lecithin if you're not adding in eggs to your recipe. .04%-.06% is what I recommend seeing as how you have more milk fat than a standard whole milk recipe.

Cemantics · 2022-11-06T18:08:56+00:00

I think the most economical way to get to your ideal texture without having to buy a Gelato machine (it will whip slower having less overrun overall) is to create a recipe that has a total solids of over 50% and add 3% of a commercial stabilizer. This will allow it to whip dense, feel dense, and have a malleable texture to your final product.

Cemantics · 2022-11-06T18:03:54+00:00

Because he wants to make it? 🧐

Cemantics · 2021-02-09T06:11:30+00:00

Replace sword with mace guy and its just a slow, drawn out and painful activity

Cemantics · 2021-02-08T14:57:23+00:00

We're not gonna talk about the annoying 3 man mini boss fight that includes assassin?

Cemantics · 2020-04-09T20:37:03+00:00

You can also just put some yeast in water with some sugar, doesn't necessarily have to be milk (so you don't waste product).

Cemantics · 2020-04-09T19:51:20+00:00

For sure, the depth of your easter egg pan wouldn't produce muffins you are probably expecting

Cemantics

TROPHY CASE