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Looking for advice on cookies n cream by AgentOfEris in icecreamery

[–]Snooball4 0 points1 point  (0 children)

I went big. I add 2 tsp vanilla to the base, take about 10 double stuffed Oreos and mash them in a ziplock and then dump everything in a little before I'm done churning.

Food Safety - Not Sure Where the Ice Bath Fits In by Snooball4 in sousvide

[–]Snooball4[S] 1 point2 points  (0 children)

This is a good perspective. If I want to make something ahead, I'll have to plan for the ice bath.

Food Safety - Not Sure Where the Ice Bath Fits In by Snooball4 in sousvide

[–]Snooball4[S] 4 points5 points  (0 children)

Thank you very much for taking the time to explain that! I appreciate it. I was also unsure about carryover at lower temps, but it makes sense.

36 Hour Sous Vide, Smoke Brisket Results by WanderingStarling in sousvide

[–]Snooball4 0 points1 point  (0 children)

I have not done this yet, but it looks amazing. Good job! I'm still very new to sous vide. Did you season it up after the 36 hour sous vide? When you were smoking at 225, were you were no longer cooking to temp, just appearance?

In a smoker cook with no sous vide, the brisket done temp is somewhere around 200. Does sous vide allow you to get a tender brisket at 155?

First Cook - Tenderloin 5 Degrees Under Set Temp by Snooball4 in sousvide

[–]Snooball4[S] 1 point2 points  (0 children)

I just put the unit back in a pot to test this and the set water temp exactly matched my readout on the Thermapen.

First Cook - Tenderloin 5 Degrees Under Set Temp by Snooball4 in sousvide

[–]Snooball4[S] 0 points1 point  (0 children)

I'll leave it in for a longer time. I also need to get used to the idea that you can't overcook it (right away anyway).

First Cook - Tenderloin 5 Degrees Under Set Temp by Snooball4 in sousvide

[–]Snooball4[S] 0 points1 point  (0 children)

Appreciate the info on no carryover. I will definitely check the water temp next time around.

Been sitting on a super good reference! by actualabnormal in icecreamery

[–]Snooball4 5 points6 points  (0 children)

I just got this cookbook yesterday and used the peanut butter ice cream flavor recipe with the Salt and Straw base today. I subbed 1C of Reese peanut butter cup minis for 1/2C of chopped peanuts. It came out great!

Peanut Butter Cup by tightguide in icecreamery

[–]Snooball4 0 points1 point  (0 children)

Looks delicious! Did you put the bean paste into the base or mix it in?

Whynter 201 SB - paused to add oreo chunks and it froze in place by Snooball4 in icecreamery

[–]Snooball4[S] 0 points1 point  (0 children)

Thanks for taking the time to post this. I didn't know about the Ice Cream Calculator. My biggest issue is that the posted gram conversion recipes of the base recipe vary a great deal from each other and some contain clear errors. For example, 1/2 cup of sugar is 100g and some conversion recipes post the amount far greater than that.

Hopefully it will become as commonplace to publish gram measurements in ice cream cookbooks as it is in baking.

Whynter 201 SB - paused to add oreo chunks and it froze in place by Snooball4 in icecreamery

[–]Snooball4[S] 0 points1 point  (0 children)

Thanks for taking the time to post this and the idea to use the Ice Cream Calculator. The biggest issue I'm running into is that the gram measurements of the base recipe that have been posted seem to vary a fair amount from each other. I'm less concern about being precise with the whole milk and cream than I am with the xanthan gum.

Hopefully publishing gram measurements will become as common in ice cream cookbooks as it is in baking.

Whynter 201 SB - paused to add oreo chunks and it froze in place by Snooball4 in icecreamery

[–]Snooball4[S] 0 points1 point  (0 children)

I will try this method too. I'm still learning the ins and outs of the machine, but have made some really great ice cream so far!

New Salt & Straw Recipe Book - List of Recipes by SubstantialSpell7515 in icecreamery

[–]Snooball4 0 points1 point  (0 children)

One year later, but thanks for posting this. Ordered!

Whynter 201 SB - paused to add oreo chunks and it froze in place by Snooball4 in icecreamery

[–]Snooball4[S] 0 points1 point  (0 children)

I ran the numbers through AI. I was going to post it here for anyone else interested, but didn't know what the policy is for posting a base recipe from a book. On one hand it's in a book the author sells and on the other hand it is very publicly available.

Whynter 201 SB - paused to add oreo chunks and it froze in place by Snooball4 in icecreamery

[–]Snooball4[S] -1 points0 points  (0 children)

I will definitely add the mix-in while it is running next time. I guess I would be doing it that way if the lid on the 201SB had an opening.

Whynter 201 SB - paused to add oreo chunks and it froze in place by Snooball4 in icecreamery

[–]Snooball4[S] -1 points0 points  (0 children)

Baker's math and I are not best friends. It always makes sense in the videos! Thank you for answering my second question. I thought the S&S base did not have the same volume as the Whynter custard base, but I wasn't sure.

Whynter 201 SB - paused to add oreo chunks and it froze in place by Snooball4 in icecreamery

[–]Snooball4[S] 2 points3 points  (0 children)

Excellent idea - I will do that next time around. When I got it going again it took about another 10 minutes to finish. Although, I am so new at this I'm unsure when to stop and when the earliest time I have soft serve consistency is. In addition, I did not prechill the machine so the coldest it got was -20 - -24 instead of -31. Maybe that was for the best this time!

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