melt
Tea Siberian
The question is, what’s the difference — to pour milk (or cream) before or after boiling water. It turns out that a substantial. Explain you a simple analogy. Sulfuric acid dissolves in water quite well. However, you can only pour acid into water, if on the contrary, there will be a strong heating and emission, explosion.
The taste of milk-borne drink, rise, probably under the
influence of two reasons: heat exposure boiling water and mechanical agitation.
In Siberia cold. So there drink tea more, and milk are added to it with pleasure. Photo by Oleg Katerinopol is, as you know, water (87.0%) and the dry residue, which is composed of fat (3.9%), casein (2.7%), albumin and globulin (0.6%), lactose (4.7%), minerals (0.7%). Fat is found in milk in the form of balls, enclosed in a thin shell of phospholipids and minerals. A jet of boiling water probably provides a more complete separation of fat globules from the other mixture and destroys Continue reading
Homemade chocolate ice cream recipe homemade ice cream
Ingredients for cooking Homemade chocolate ice cream”:
– cream – 100 gr.;
– milk – 60 ml;
– chocolate – 100 gr.;
– med – 50 gr.;
– sugar – 2 tbsp
Recipe homemade chocolate ice cream:
The chocolate bar divide into segments. It would be better if you chop the chocolate finely, so it will dissolve in the milk faster, besides the possibility of burning is reduced to a minimum.
Heat the milk over medium heat until the first tiny bubbles and turn the burner off. Temperature, which scored milk, would be enough to melt the chocolate.
Cool the chocolate, add the honey and yogurt. For ice cream perfect white yogurt without sugar, fillings, flavors and other additives. If you want to add dessert some sort of additional taste touch, can be used, for example, a cherry yogurt. But chocolate ice cream is hardly required such Supplement.
Cream with 2 tbsp sugar (or sugar), Continue reading
5 best recipes for homemade ice cream made from milk
Sometimes you want ice cream, especially on hot summer days, and sometimes nights. Ice cream accompanies us everywhere: in shops and supermarkets, kiosks and remote refrigerators on the street, in cafes, patisseries and restaurants, what can I say, even on the beach, when you
covered the sun from nose to toe, be sure to find a few people that will offer to try the cold and such alluring ice cream.
But whether all this ice cream is so delicious, how about it says advertising and packaging? And is there a shred of good in this mix of coconut, palm, and now palm kernel oil by weight of stabilizers, emulsifiers, flavorings and colorings? Probably not. Yes and if you ever will make a good ice cream at home, you just do not want it to enhance deceptive Continue reading
