Whuffle (![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png)
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baitcon2008-06-25 08:50 pm
whuffle.livejournal.com) wrote in baitcon2008-06-25 08:50 pm
Ah, the quest for perfection
Sometime you get it on the first try. Sometimes it never comes at all.
I'm on my third batch of pear ice cream and somehow the right flavor and texture is still eluding me. The current batch turned custard in the fridge and then turned grainy in the ice cream maker. I've tried many of the suggestions that were made previously but so far, none of them have provided a strong enough pear flavor to punch through the taste of the balsamic glazed pecans I want to put into it.
Speaking of the pecans, its so warm and humid that the batch of pecans I made refuses to dry and is sitting on my counter acting like taffy. Ugh. I took the lot of them and tossed them in a bowl in the fridge. Hopefully once they are cool enough they will harden up and crumble into small bits like they are supposed to.
As a contrast, I'm currently making a clove and orange sorbet. I've only got three quarters of the ingredients put together and already it smells spectacular. This one is going to be a knockout.
Why can't they all be this way?
Now on to the Maple Scotch Scotch Bonnet....
I'm on my third batch of pear ice cream and somehow the right flavor and texture is still eluding me. The current batch turned custard in the fridge and then turned grainy in the ice cream maker. I've tried many of the suggestions that were made previously but so far, none of them have provided a strong enough pear flavor to punch through the taste of the balsamic glazed pecans I want to put into it.
Speaking of the pecans, its so warm and humid that the batch of pecans I made refuses to dry and is sitting on my counter acting like taffy. Ugh. I took the lot of them and tossed them in a bowl in the fridge. Hopefully once they are cool enough they will harden up and crumble into small bits like they are supposed to.
As a contrast, I'm currently making a clove and orange sorbet. I've only got three quarters of the ingredients put together and already it smells spectacular. This one is going to be a knockout.
Why can't they all be this way?
Now on to the Maple Scotch Scotch Bonnet....