Gay Bars Near Rutgers

milk, eggs, cream, sugar, fruit and chocolate = ?????

In fact, this short list of ingredients, if also included flour, could give rise to all the pastries, adding flavors, varying the processing and cooking would be out all sweets.
Because the cuisine is a combination of ingredients and processes, seasoned with the knowledge of techniques and equipment, this is also the pastry and more. As in any other section of the food that the relevance of physics and chemistry take confectionery art becomes predominant. That is why there is sudden pastry, but should be followed in detail the recipes and steps, weigh the ingredients and check the temperatures.

combining the ingredients and working on opening gives rise to the ice cream! But chemically what is reality?
is a solution if we are to the homogeneous system decomposable by physical means, if we think that is a dispersion of the dispersed phases are heterogeneous, it is a suspension because the components are finely dispersed, so they do not settle quickly, is an emulsion di piccolissime bollicine d’aria in un fluido immiscibile; è un piacere per il palato che rinfresca i pensieri e aggrada lo spirito.

Dunque il gelato è costituito da aria e dalla miscela base, durante la lavorazione vengono inglobate minuscole bolle d’aria alla base rendendo così il prodotto finale soffice, voluminoso e palatabile. Essenzialmente possiamo suddividere i componenti in due categorie: liquidi (acqua) che possono congelare e dar luogo alla formazione di cristalli di ghiaccio e solidi (zucchero e grassi): alcuni solubili in acqua abbassano il punto di congelamento in proporzione alla loro presenza e altri non idrosolubili -grassi- ritardano scioglimento del gelato. La giusta proporzione (bilanciamento ingredients) between the two components improves the texture of the product: a high content of liquid causes the formation of flakes of ice, making it hard, no body and quick to melt. In particular, the sugar (sucrose) if the quantities were low compared to harden the ice cream recipe, making it too soft and nice. In some cases you also use invert sugar (about 20% total sugar) for its reducing action that promotes the conservation and anti-crystallizing the product because it absorbs water molecules without forming crystals are too large. The recipe for vanilla ice cream Maurizio Santin provided for the use of milk powder. This ingredient makes proteins milk in addition to those made from milk and cream, thereby increasing the protein content in order to avoid the decrease in volume of ice cream during storage, increases the melting point of the mixture so that once served, keep the ' Creamy and velvety appearance.

So far the chemistry of basic ingredients, but in a way that enhances the natural ice cream?
In this consideration we start from a premise: what makes us feel an ice cream better than another, beyond the personal taste? We expect to have a creamy and velvety in the mouth and paste correctly, that will not melt on contact with the heat of the language but not even that cold anesthetize allowing us to taste it, we would not melt too quickly dirtying his hands but that is not a single block of ice, we want its texture gently caresses the palate without leaving the sandy feeling. In the ice cream industry
these goals are achieved through the use of food additives (emulsifiers and stabilizers), although they are not harmful to health and used in accordance with strict regulations that will regulate our goal is to get a good ice cream at home without their use. So here are some brief remarks on the main steps of processing to bring to light the hygiene and organoleptic characteristics of the product by:
· Choice of Ingredients: As with all recipes success comes primarily from the use of fresh ingredients and quality.
· Pasteurization: essential step to reduce the microbial pathogen with the heat, but without changing the taste of ingredients.
pasteurization or Low - flow mixture at 65 ° C for 30 minutes, then quickly cooled to temperatures below 5 ° C. Media
or pasteurization - mixture flow at 75 ° C for 15 minutes, then quickly cooled to temperatures below 5 ° C.
or high pasteurization - mixture flow at 82 ° C for 5 minutes and rapidly cooled to temperatures below 5 ° C. For obvious reasons
measurement of temperature and time always recommend the latter hypothesis. The bacteria is not completely eliminated, the residual is paralyzed by the low storage temperature.
· Homogenization: Due to the nature of the ingredients is evident considering that the globules of fat, not water soluble, must be crushed as much as possible to obtain a homogeneous dispersion in the liquid. This step in the home is guaranteed by the mechanical action of the hoses in the early phases and then by the action of clocea of \u200b\u200bice cream.
° C. Maturation: In this stage the mixture of ice cream in refrigerator at a temperature around 4 ° C. this step to put in the ice cream made with a higher density can incorporate as much air as possible in freezing.
· freezing, once placed the mixture into ice cream is the last and decisive step of processing. Essentially what happens is a cooling from 4 ° C to -15 ° C in a relatively short time (depending on the characteristics of the equipment), air is supplied in the form of tiny bubbles that are dispersed in the mixture, increasing the volume and giving it softness and the continuous agitation of the blade reduces the growth of ice crystals, favoring the increase in number and in size, so as to have a pasty consistency, smooth surface.
An ice cream contains within it so tiny ice crystals during storage, avoid storing in a freezer in the product after it has been dissolved, this lack of attention would inevitably lead to the formation of larger crystals, that is to consume the next time an ice cream hard and sandy. It is also well noted that the fat components are particularly adept in absorbing odors from the environment, so it is well sealed with our product feed special paper.

Posted by Giulia