Re:A physicist's guide to ice cream
by xattt on Monday January 20, 2025 @01:51PM
(#42771770)
Short of constantly stirring a pot full of the ice cream custard, do you have any solutions for getting the mixture up to temperature without scalding the milk/cream?
[ Parent
| on HN ]
ChatGPT suggest an immersion heater. Maybe add a pump or a magnetic stirrer.
I received two downvotes for this comment, presumably because of the ChatGPT mention and the "weird" recommendation that triggered this knee-jerk anti-hype reaction.
https://gourmantissimes.com/creme-anglaise-sous-vide-inratab...
https://www.milord-sous-vide.com/categorie/cuisson-sous-vide...
GP could have asked how to guarantee an even sugar density when the sugar content of the fruits is unknown/subject to variation, and I would have replied: "ChatGPT recommends using a refractometer or an areometer". Pretty sure I'd have received the same reaction, even though this is the very first subject Escoffier talks about in his well-known Culinary Guide:
https://gallica.bnf.fr/ark:/12148/bpt6k65768837/f753.item
https://www.deco-relief.fr/fr/accueil/1518-refractometre-suc...