Comments on: Stretchy Chewy Ice Cream 2: The Rise of Chewbacca, Steamed Potatoes, and an Equipment Review http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/ 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: davearnold http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-5458 Thu, 01 Jul 2010 02:22:16 +0000 http://www.cookingissues.com/?p=4111#comment-5458 I will post the recipe tonight or tomorrow morning.

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By: Michael http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-5449 Thu, 01 Jul 2010 00:22:29 +0000 http://www.cookingissues.com/?p=4111#comment-5449 The french have known for some time how to make potatoes stretch and cooks illustrated provides a recipe how to make stretchy mash potatoes, aka aligot.

http://www.cooksillustrated.com/recipes/article.asp?docid=18914

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By: Dave Keay http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-5436 Wed, 30 Jun 2010 14:20:06 +0000 http://www.cookingissues.com/?p=4111#comment-5436 I’m going to try making this tomorrow night…what kind of ratio of potato to ice cream base did you use? I assume I shouldn’t be afraid of overmixing the potato, since I’m trying to get to a gluey batter anyway.

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By: Lou http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-5142 Wed, 09 Jun 2010 18:32:19 +0000 http://www.cookingissues.com/?p=4111#comment-5142 I’d be interesting in seeing a potato starch version compared to a version made with pure potatoes.

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By: Kent K. http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-5137 Tue, 08 Jun 2010 14:35:53 +0000 http://www.cookingissues.com/?p=4111#comment-5137 I think a cool experiment would be to make the ice cream using high amylose starch (linear polymer chains) versus high amylopectin starch (branched polymer chains). My guess is that high amylose is the optimal starch for optimal stretch.

Another notable characteristic of salep ice creams is resistance to melting. I thought this could be used to make a high alcohol ice cream that would stay frozen. I made a salep ice cream with a Lebanese instant sahlab mix and whole milk. I froze it with liquid nitrogen while paddling in a stand mixer. I threw in a bunch of dried cherries and a boat load of high octane kirsch. It packed a whallop and stayed frozen overnight in my kitchen freezer. I call it the KirschBomb Brain Freeze.

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By: Luis http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-5100 Tue, 01 Jun 2010 16:21:50 +0000 http://www.cookingissues.com/?p=4111#comment-5100 I have done a potato ice cream using potato starch that has a very awesome feel…that to think if we add more potato starch it may do the same. the ice cream base with the starch definietely thickens and has a elastic viscosity to it.

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By: Jenipher http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-4848 Sun, 30 May 2010 14:30:00 +0000 http://www.cookingissues.com/?p=4111#comment-4848 Wow! I’ve never seen ANYTHING like this. How crazy!

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By: asad http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-4842 Sat, 29 May 2010 16:28:03 +0000 http://www.cookingissues.com/?p=4111#comment-4842 Er, I meant LN2 *ice cream*, of course.

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By: asad http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-4841 Sat, 29 May 2010 16:27:26 +0000 http://www.cookingissues.com/?p=4111#comment-4841 I haven’t used the BeaterBlade, but I have a SideSwipe, and I make LN2 in my KitchenAid (tilt-head) on a semi-regular basis. I like it. It does what it’s supposed to do. Not sure if it’s better or worse than the BeaterBlade.

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By: davearnold http://www.cookingissues.com/2010/05/27/stretchy-chewy-ice-cream-2-the-rise-of-chewbacca-steamed-potatoes-and-an-equipment-review/#comment-4835 Sat, 29 May 2010 01:53:35 +0000 http://www.cookingissues.com/?p=4111#comment-4835 Dunno Mellor, It does get mighty elastic.

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