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POPSTips & techniques for homemade ice cream from Shuna Fish Lydon Lots of excellent technical advice, especially in the notes at the end of the recipe. More: Never cook high acid dairies like buttermilk, crème fraiche, yogurt, cultured cheeses. Always add high acid liquids to ice cream base after chilling it through and through. High acid liquids: citrus juice, the above dairies, molasses, fruit purees, vinegars, etc. An invert sugar is one that exists in nature as a liquid. Examples: corn syrups, glucose, honey, simple syrup, agave syrup, malt syrup, maple syrup, molasses, Lyle's Golden syrup, Treacle, etc. Both Invert Sugars and alcohol will lower the freezing temperature of ice creams and sorbet. Meaning that ice cream and sorbet will not freeze as hard if these are present. For example, it's almost impossible to make smooth chocolate ice cream without at least one invert sugar…
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POPSFood of the Week: Apples Tips for preparing apples: Rinse apples under clear running water like you would any fruit. If organic, don't peel unless the recipe you have chosen requires peeled apples. To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added. For use in future recipes, sliced apples freeze well in plastic bags or containers.
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POPSAutumn is Apple Time Early varieties include the classic Red Delicious, which are striped to solid and red, and have a sweet taste; and the Jonagold, a cross between a Jonathan and a Golden Delicious, and are bright red and can be sweet or slightly tart. Later varieties include Rome, Fuji, Granny Smith, and Jonathan. Romes are a deep red and are slightly sweet. Fuji’s range in color from gold to red and often have red striping, and are great for snacking. Granny Smith apples are green, tart apples that are perfect for baking. Jonathans have light red stripes over deep red or yellow and are slightly tart. For a quick and easy simmered fall punch, combine 2 cups apple juice, 1/2 cup orange juice, 1/4 tsp. cinnamon, and 2 or 3 cloves. Simmer on the stove for 20 to 30 minutes. Remove cloves before serving. ---------------------------
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POPSChef's recipe: Summer Pudding
Recipe continues: Toss the firmer berries (such as currants and blueberries) with the sugar and lemon juice, then place in a suitable pan. Bring to a simmer. Add the softer fruit and continue cooking just until the juices start to run (overcooking will spoil the fresh flavours). Remove from the heat and reserve. Line a 1.5-litre glass or china bowl with the bread, overlapping slightly and pressing the edges of the slices together. Pour in the fruit. Cover the top with more bread to completely enclose. Press down using the flat of your hand; juice will start to seep up and through the bread. Place the filled bowl on a large plate. Then place a smaller plate (small enough to allow some downward movement within the bowl) on top. Place a weight of about 3 pounds on top of the small plate and leave in the fridge overnight. The next day there will be a good amount of juice either on the large plate or in the bowl on top of the small plate: Reserve this juice. More below ....
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