Comments on: Fake Fryable, Brûlée-able Salep Dondurma Ice Cream: A Legal Recipe http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Elena http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-273846 Fri, 08 Jun 2012 03:39:12 +0000 http://www.cookingissues.com/?p=3663#comment-273846 Thank you for wonderful recipe! I’ve done it a few times, but without the liquid nitrogen, and even made ​​no- dairy and no-egg version.

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By: Making Oriental Style Ice Cream- Ice Cream Nation http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-74337 Thu, 11 Aug 2011 23:04:43 +0000 http://www.cookingissues.com/?p=3663#comment-74337 [...] quite ambitious project to search for the perfect substitute by the French Culinary Institute has reached the conclusion that a mixture of gellan and guar gums ( E418 and E 412, respectively) [...]

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By: davearnold http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-73519 Tue, 09 Aug 2011 20:53:17 +0000 http://www.cookingissues.com/?p=3663#comment-73519 Howdy Max,
You need the gellan. Guar on its own will just get thicker, not make it salep like. The calcium lactate gluconate is there for the gellan. There might be enough free calcium in the milk but I don’t like fooling around.

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By: davearnold http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-73053 Mon, 08 Aug 2011 15:31:22 +0000 http://www.cookingissues.com/?p=3663#comment-73053 Hello Mankun,
I’m not sure if a regular rock-salt and ice ice cream maker would make this recipe properly because the dasher isn’t typically that strong. I have serious doubts the little electric powered machines will work either. One of my former interns was able to get the recipe to work using the ice cream attachment for the kitchen aid. For the tea part of the recipe you can just let it cold steep for several hours or overnight. The flavor will be different but still good.

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By: Max Falkowitz http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-63583 Wed, 20 Jul 2011 19:49:10 +0000 http://www.cookingissues.com/?p=3663#comment-63583 Thank you for this wonderful piece. Do you need the gellan to make dondurma that won’t be fried/bruleed? Would the guar be enough on its own? Also, what does the calcium lactate gluconate do for the recipe?

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By: Mankun http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-53377 Sun, 26 Jun 2011 22:07:12 +0000 http://www.cookingissues.com/?p=3663#comment-53377 I am very impressed with this recipe and I am very interested in making it at home. However not only I need to order the salep replacement online, but I also need to get a lot of cooking machine (like the vacuum infushion and liquid nitrogen)… Is it possible to make it with ice cream maker or something simple?

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By: Susanne Masters http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-14770 Mon, 07 Feb 2011 18:32:10 +0000 http://www.cookingissues.com/?p=3663#comment-14770 The reason Salep flour has to be smuggled is because Salep is made from miscellaneous orchid species that are protected under CITES; Convention on International Trade in Endangered Species. Note the word endangered. Salep flour is derived from orchid tubers which are picked while the plants are in bloom. Therefore they don’t get a chance to set seed and the plant is also destroyed. Current harvesting is reducing populations of these orchids. So until a sustainable method of cultivation and certified sustainable production systems are established exporting Salep (without CITES permits and documentation) remains illegal and best avoided on ethical grounds too. There is a big difference between plants being harvested for local use and quantities harvested for export. Its great to hear about people experimenting with alternative ingredients so that an interesting texture can be enjoyed without destroying our biodiversity resources.

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By: Ben van Loon http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-11683 Tue, 28 Dec 2010 12:01:09 +0000 http://www.cookingissues.com/?p=3663#comment-11683 Beste Lezer(es),
Ik ben op zoek naar een de vriezer met 2 of 3 potten welke door Turkse ijsverkopers wordt gebruikt.

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By: davearnold http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-10111 Sun, 28 Nov 2010 14:24:01 +0000 http://www.cookingissues.com/?p=3663#comment-10111 Cool.

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By: Angelina Icecream Makers http://www.cookingissues.com/2010/03/20/fake-fryable-brulee-able-salep-dondurma-ice-cream-a-legal-recipe/#comment-10107 Sun, 28 Nov 2010 10:43:59 +0000 http://www.cookingissues.com/?p=3663#comment-10107 Wow, nice!!! I tried this in Istanbul, I could never explain to my friends the taste. love this!

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