Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter
Author:Jeff Potter
Language: eng
Format: mobi, epub, pdf
Tags: Technology & Engineering, Geeks (Computer enthusiasts), Computers, Methods, Social Aspects, Science, Cooking, Food Science, General, Courses & Dishes, Applied Sciences, Cookbooks, COOKING / Methods / General, Cookery
ISBN: 9780596805883
Publisher: O'Reilly Media, Inc.
Published: 2010-08-03T17:52:10.499000+00:00
Beurre Noisette Ice Cream
Create a batch of browned milk solids by reducing a quart of heavy cream in a saucepan over low heat, stirring occasionally. After a while—possibly as long as an hour—the heavy cream will separate into clarified butter and the milk solids. Save the clarified butter for some other purpose.
In a clean saucepan, measure out, whisk together to rehydrate the dry milk, and bring to a boil:
1 quart (1000g) skim milk
50g browned milk solids
½ cup (60g) nonfat dry milk
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