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Results tagged with Search options answers only user 19707
2
votes
There's definitely no benefit in cost or time, the only reason to do this is flavor. Anything made fresh is generally better than what you get at the store, and you can use sea salt or spices to make …
answered Mar 15 '13 by GdD
6
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Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having …
answered Jun 6 '16 by GdD
1
vote
Yes it is worth waiting. It's not just water that is a good medium for flavors, but fats as well and butter is just a big chunk of fat. A good example is herb flavored oil, the same process that distr …
answered Mar 15 '13 by GdD