Kosher Dosher...“I am a culinary Heretic"

As most of you know, I Sous-Vide Process my Ice-Cream Base. I have been using 150f for 2 hours, but after doing some research and using science as my reference, I've decided to use 162℉ for about 70-80-Minutes. It takes about 35-40 minutes for the base to reach 160℉ (I used a probe), and the additional time is to pasteurize and cook and denature the proteins. Pastueration at 160f takes less than 10 secs. From what I have read, holding 162℉ for about 25-30 minutes improves the overall texture. The denaturation of proteins and their ability to hold on to more water makes the temp work well. Think about it for a moment; the more water that binds to the protein, means smaller ice crystals. This also improves whey protein foaming and emulsification. What does that mean? It means that the foam formation improves texture and helps the Ice-Cream hold on to air that increased during the churning, which we know is overrun. With this Time and Temperature, all the planets line up (smoother

You like Beer? You will love this recipe.  This is not unlike all  my other Ice-Creams.  So very easy to make if you have a scale and a tare feature. Having an excellent mixer like a Vitamix makes this a snap to put together.   Lets first get all the ingredients together.   Ok, now let's do this.....using the Tare feature measure out in one bowl the following. Skin-milk-Powder, 75 g sugar, Avacream, Cocoa, and salt and set aside.  Using a Saucier pan (or regular pan), place 265 ml into pan and simmer (or way more for a more intense flavor). Reduce to 190 ml. All my numbers take into account Volume, the balance of flavors, and the capacity of Ice-Cream-maker. Reducing intensifies the flavor and removes carbon dioxide. Place pan on Scale and make a note of the weight. Weigh out 265 ml. As the beer starts to reduce set on the Scale occasionally until you have reached 190 ml.  Using your Vitamix (or mixer) and heavy-duty scale (with Tare feature), measure out th

(OP- 2017) If I had a quarter for every time someone in the Sous-Vide groups asked this question, I'd be rich. If I had a quarter every time someone gave an opinion, I'd be filthy rich. You get my point. A friend of mine (Tal Nizani) asked me to explore & document what might be the differences between shocking and not shocking. Tal knows I love this stuff, and I am more than willing to run experiments. This has been discussed ad nauseam, but no one has ever documented any results to my knowledge. My mantra has always been to SHOCK. When someone would pose this question to me directly or ask it in one of the food grou ps, my canned response was as follows. I f you don't shock first, you're adding heat to a protein that is already at its optimum temperature, which means it is going to higher than the SV-Process temperature.  Once you remove the protein from the bath, let them rest at room temperature for up to 10-Minutes on a cool surface. Alternatively,