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Open Kitchen: What Are You Working On?

nicholas.gavin

Maybe you're riffing on an idea, testing a new technique, tweaking recipe ratios, or chasing a texture that's just out of reach. Maybe you're trying to understand why something worked—or why it didn't.

I want to hear about it and I'm sure others do too.

What are you working on right now? Are you hitting a roadblock that we can help troubleshoot with you?

Whether it's dough hydration, emulsions, fermentation, cooking temperatures, salinity, equipment, or something completely different, bring it here. Even if we don't have the answer right away, I'm betting someone in this community has wrestled with the same problem.

My hope is that this becomes a place where we can work through problems together, share ideas, and learn from each other's experiments. So don't wait until you've figured it out—tell us what you're working on, and let's dig into it.

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Comments

whenric

I have some peak-season strawberries that a neighbor freeze dried for me. I'm itching to try making it into a strawberry ice cream, but am unsure how to do so. My current thought is to turn the berries into a powder in my vitamix, infuse that into the milk, and then make that into a standard base in my ninja. But there are surprisingly few resources out there for using freeze-dried fruit in ice cream, so I'm down for ideas! Stella Parks has a recipe, but it is…odd to say they least. Swiss meringue, no churn. https://www.seriouseats.com/no-churn-fruit-ice-cream-recipe. So if anyone has experience with this, I'd love to hear it!

sho.spaeth

I was just given a Ninja Creami, so I'm in the process of going through ALL the CS ice cream recipes. Done so far:
Soft Serve
Vanilla Bean

Since I think I have a decent handle on all the processes, I think my next attempt will be a lime version of the new lemon sorbet…thinking about steeping some makrut lime leaves into the base, too. If you have any insight into best practices around that, would love to hear it.

sho.spaeth

Did the Super Lemon Sorbet—left a comment in that recipe.

I think makrut leaves probably have a bunch of oil-soluble compounds, since they didn't come through at all. Might try steeping them into milk for a lime leaf ice cream or something down the line. Sorbet was aces though.