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Choosing The Best Ice Cream Maker

You can make delicious ice cream at home, as good as any premium store brand, if you choose a good ice cream maker and follow a few tips. Ice cream makers can range in price from under $100 to over $500. The more expensive models contain built in freezing compressors. The less expensive models are perfectly suited for use in the home and come in two basic types. There is the type that uses rock salt and ice to cool the ice cream mixture and the type that has a canister that is placed in the freezer. Each of these is equipped with an electric crank or a manual crank. Your particular needs will determine which is right for you.

If you want to make a large quantity of ice cream, you will need to purchase a model that uses rock salt and ice. The canister models will only make up to 1.5 quarts at a time. If you would like to turn ice cream making into a family activity, you can choose the hand-crank model, which will also use rock salt and ice. The crank must be turned manually for a fairly long period of time, thus allowing each family member a turn. An electric crank is quite a bit easier than the manual crank models. You will also get more consistent results due to the bowl turning at a constant speed. Most electric crank ice cream makers will have an automatic cut off feature that will stop the motor when the ice cream reaches the desired consistency. The consistency is judged by the amount of resistance while the bowl is turning.

After you choose which type of ice cream maker is right for you, you will need to find the perfect ice cream recipe. Remember that the faster the ice cream freezes, the better it will taste and the smoother the texture will be. It will be best to pre-mix all your ingredients and let them chill for several hours before placing them in the ice cream maker. When your ice cream is done, it will resemble soft-serve ice cream. You can place the canister in the freezer for a few hours and you will be much happier with the results. If your canister is plastic, consider removing the ice cream as soon as it is done, and placing it in a metal bowl covered with foil. The metal will allow the ice cream to freeze faster and become firmer more quickly than in a plastic container.

You can purchase a mix that is quite easy to make into ice cream very quickly. While the mixes are convenient, the best homemade ice cream is made from fresh ingredients. Milk, sugar, eggs, vanilla, and cocoa if you desire will give you the best results. You can find numerous ice cream recipes, some which require cooking some which require no cooking. The ice cream recipes that do not require cooking are generally just as good as the cooked type, and require a lot less time. The best ice cream recipes usually contain eggs, however there are many recipes that do not use eggs if you or someone in your family is allergic to eggs.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets and more.

New York Cheesecake And Beyond

In this article we're going to cover the more modern era of cheesecake making, starting off with the most popular New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.

New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has their own ideas and visions of New York Style Cheesecake. If you ask New Yorkers, only the great cheesecake makers are located in New York, and the only people who really know what a good cheesecake is are also in New York. In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their own special recipe. The actual name "New York Cheesecake" came from the fact that New Yorkers referred to the cheesecakes made in New York as "New York Cheesecake." If you're a New Yorker, your motto is that "If it's not a cheesecake made in New York, then it's not a cheesecake." There are probably many who will disagree with that.

In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is true, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.

Reuben was served a cheese pie in a private home and he just fell in love with the dessert. He used the recipe for the pie and some ingredients that he provided and began to work on his own recipe for the perfect cream cheese cake. In time, he began to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became popular with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that's what the legend says.

But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an amazing breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the popular Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They decided on the name, cream cheese. The method for producing cream cheese was actually discovered by William Lawrence of Chester, New York.

It wasn't until 1880 however, that the biggest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers began to make dairy products with this new kind of cream cheese, including cheese cake.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.andies.cashhosters2.com.

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end)

What Are Organic Foods?

What are organic foods?

Organic foods are in reality food that have been grown naturally just as how foods had been grown for centuries gone by. In the fields the farmers are nor allowed to use any of the insecticides, pesticides, fungicides or for that matter any modern day chemical on their plants. No use of human waste or sewage is allowed.

In the animal kingdom that we derive our foods from, animals are suppose to be reared on pastures free from the above chemicals, antibiotics and any other modern day drugs. The animals have to be reared without the use of growth hormones. Today the term genetically modified applies to farms that tend to use seeds that have been scientifically tampered with in order that the farmer may yield a higher crop on harvesting.

How are organic foods produced?

The farms have to be free of any chemicals for a a specified number of years. Once the land has been certified clean then the farmer can operate as an organic farm. The organic crops cannot be treated as modern day farms operate. Rather they have to follow more stringent methods to prevent infestation of rodents, insect, etc. from contaminating their crops or live stock.

How to grow organic foods?

Extreme care has to be taken to prepare the soil and keep it free from air borne insects as well as rats and mice. There are a number of plants that can be grown that will help to keep the insect population down. The farmer must also spend a fair amount of time actually looking at each plant to see that its free from insect attacks. By rotating the crops around the farmer is able to put nitrogen back into the soil along with other nutrients.

As this is a time consuming job, organic farms are never very large. They normally are just big enough for the farming family to manage. Another disadvantage of organic farming is that as the fruit are normally plucked sun ripened they have to be taken straight to market. So the farms cannot be too far away from the shops. Organic produce is supposed to be fresh and sold daily.

You will generally find organic foods small in size and brighter in color. The taste will be sharper and much more flavorful. The added benefit is the extra nutrient value you get in your food. Unfortunately the price does seem to be higher as the farmers have to spend more time cultivating a smaller crop. Hopefully this may change as organic foods get more and more popular.

Organic farmers have to obtain certification from the local government in their areas that their land as well as their methods of farming abide by the rules of the organic association. In the old days the farms were small and the produce was sold in the local markets. At one time organically grown produce was dominated by genetically modified foods. In the last 10 years that has changed significantly with organic foods growing in acceptance world wide.

Claude Fullinfaw is a successful publisher of a number of articles on Organic Foods. You may access some of his work at CreativeOrganicFoods

calories in goji berries
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