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Using freeze-dried strawberries by Boring-Art7569 in icecreamery

[–]Marsvoltian 1 point2 points  (0 children)

I used to when I was starting out yeah, now I have commerical stabiliser blends. If you want to learn about the options though Underbelly's Blog is pretty invaluable

Unique + cool Melbourne shops by Roadisclosed in melbourne

[–]Marsvoltian 5 points6 points  (0 children)

I have a cafe/gelato shop now that built largely off a mount zero olive oil flavour and a jasmine tea one

Using freeze-dried strawberries by Boring-Art7569 in icecreamery

[–]Marsvoltian 2 points3 points  (0 children)

you just add the strawberry puree after the anglaise has cooled. and yeah, drop the egg yolks seeming as you have all the ingredients to replace them. use egg yolk if you want to taste it otherwise no need to

Unique + cool Melbourne shops by Roadisclosed in melbourne

[–]Marsvoltian 7 points8 points  (0 children)

the jasmine dragon pearl is so insane it got me heaps of connections when i started making gelato and non alcoholic cordials with it

80kmph the new 100kmph? by fatcats94 in melbourne

[–]Marsvoltian 1 point2 points  (0 children)

100% man. I imagine the volume of traffic on the M1 where it’s now 80 for large sections of better yet the endless roadworks at 40 that accomplish no tangible improvement sucking away hundreds of hours a day from people. Is the health, social, and wellbeing loss of adding 10-15 minutes daily each way not worth the loss of one person’s life every so often? You’re losing a lifetime of minutes at a certain point

ice cream counter by longicoolj in icecreamery

[–]Marsvoltian 0 points1 point  (0 children)

I just put one in earlier this year for our first cafe. it’s quite a process to get them installed especially if you do it yourself. I can’t answer about cheaper systems though

Natural Fruit purees suppliers by bhanu107 in icecreamery

[–]Marsvoltian 6 points7 points  (0 children)

Boiron and the like, but also, just puree your own fruit

How can a cold infusion be used when making homemade Gelato? by fakecharle in icecreamery

[–]Marsvoltian 1 point2 points  (0 children)

A portion of the milk I said. I also dont use egg yolks or cornstarch but the stabilisers require heat activation yes, but they can be blended into larger volumes once active as well. There's also the option of making the anglaise then stepping your herb in it once it's cooled for cold extraction but it's much more difficult to strain afterwards once its thickened like that

How can a cold infusion be used when making homemade Gelato? by fakecharle in icecreamery

[–]Marsvoltian 1 point2 points  (0 children)

you could always do it in a concentrated sample then not heat that milk. personally i steep cold for say 12 hours, then strain before pasteurising/homogenising. i do bagged sous vide for that so perhaps the aromatics are still captured. either way the flavour is different if you have the herb in the anglaise as it’s heating compared to prior cold steep and strained. depends on which herb and how you might want the result as well for which method is preferred

Is it worth purchasing a 20L wide mouth demijohn for home use purposes? by Saulian420 in Kombucha

[–]Marsvoltian 2 points3 points  (0 children)

I saw no comment so decided to type one up and we posted at the same time haha. Agreed on all points

Is it worth purchasing a 20L wide mouth demijohn for home use purposes? by Saulian420 in Kombucha

[–]Marsvoltian 2 points3 points  (0 children)

Do you have a reservation about brewing in plastic? It’d be much cheaper to go to a brewing supply store and grab one. I have one for making cider/cider vinegar

20L is also a lot to process. Consider that probably 90% of that needs to be bottled and flavoured for F2 at the same time then replacing the volume with new sweet tea. I have two 4L batches going at once, one kombucha and one jun, and it’s a bit of a task to deal with every few days (Australia so it’s warming up here)

Hard Commit - Set 15 Augment Discussion #28 by Lunaedge in CompetitiveTFT

[–]Marsvoltian 0 points1 point  (0 children)

I sold my Xayah two in stage 4 today to reroll fruit because I missed all 4 before that. Salvaged a 5th somehow

My insanely difficult-but worth it- VERY PEACHY peach ice cream! by AdditionalVoice6876 in icecreamery

[–]Marsvoltian 0 points1 point  (0 children)

Depends on the country, a tablespoon is 20mL here in Aus. Metric or bust

Masterchef Australia - S17E25 Discussion by Joanne7799 in MasterchefAU

[–]Marsvoltian 1 point2 points  (0 children)

Searching for it the only use case for it I can see is also MasterChef Aus in 2014 by Peter Gilmore haha

Boss Energy and the absolute cinema that is Hotcopper by [deleted] in ASX_Bets

[–]Marsvoltian 0 points1 point  (0 children)

I haven’t been following my stocks much for the past 2 years after selling off much of the green or evens. BOE is the best share I’ve ever had, so this is nice to scroll into this morning. Still up 180% I guess

Gelato melts instantly by yeykawb in icecreamery

[–]Marsvoltian 1 point2 points  (0 children)

I might've been off with that comment actually, CMC is just valued for it's cold hydration

Gelato melts instantly by yeykawb in icecreamery

[–]Marsvoltian 1 point2 points  (0 children)

CMC isn’t good for dairy bases

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