Read Salt & Straw Ice Cream Cookbook By JJ Goode
Best Salt & Straw Ice Cream Cookbook By JJ Goode
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Ebook About Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • EpicuriousBased out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.Praise for Salt & Straw Ice Cream Cookbook“Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”—Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.”—Bon Appétit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.”—Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.”—GrubStreetBook Salt & Straw Ice Cream Cookbook Review :
I always thought ice cream was good, but then I had Salt & Straw. It made me realize that ice cream can be incredible. Ice cream can embody complex flavors that evolve across your palette has you eat them, and they don't have to revolve around what combinations of sugary treats you want to add to them. Sadly, I don't live in a state that has salt and straw, and after trying every highly rated local ice cream shop, I was disappointed to find them all to be uninspired sugary nonsense.So I set out to make my own ice cream, and though I am only a week into my journey, I am already making better ice cream than anything I have found locally. This book is full of tons of recipes (listed below), and while some of them sound strange, much of the strangeness is certainly not a novelty. The flavors are complex and mind blowing, thing's you'd never expect to be delicious are so. Anyways, this is an eye opening book, and Tyler talks a lot about what he learned from making these different flavors within the book as well, which is great for educating yourself for future experimentation.The flavor recipes in this book are as follows:The Bases:Ice Cream BaseSorbet (or Gelato) BaseCoconut Ice Cream Base (Dairy Free)The Classics:Arbequina Olive OilStumptown Coffee and Burnside BourbonFreckled Woodblock ChocolateChocolate Gooey BrownieXocolatl de David’s Bacon Raleigh BarDandelion Chocolate’s Roasted Cacao Bean GelatoCinnamon SnickerdoodleSea Salt with Caramel RibbonsAlmond Brittle with Salted GanacheStrawberry Honey Balsamic with Black PepperPear and Bleu CheeseDouble Fold VanillaRoasted Strawberry & Toasted White ChocolateSalted Caramel Bars & Coconut CreamThe Brewers Series:India Pale AleSmoked HefeweizenHopped Farmhouse AleHopricot GelatoImperial Stout Milk Sorbet w/ Blackberry-Fig JamThe Flower Series:Wildflower Honey w/ Ricotta Walnut Lace CookiesHoney LavenderRose City RiotGrand Poppy-Seed SherbertDandellion Bitters Sorbet with Edible FlowersThe Berry Series:Meyer Lemon Blueberry Buttermilk CustardBlack Raspberry Cobbler Fro-yoGoat Cheese Marionberry HabaneroForaged-Berry SherbertStrawberry-Cilantro SorbetThe Farmer’s Market Series:Caramel Corn on the CobCauliflower Garam MasalaGreen Apple & Mayo SherbertRoasted Parsnip & Banana SorbetAquabeet SorbetThe Student Inventor Series:Olde PeopleThe Kail CreeasheonChocolate SardinesSkittles Rainbow SherbertStop, Guac, & RollThe Spooktacular Series:Amortentia SorbetEssence of GhostCreepy Crawly CrittersGrandma Dracula’s Blood PuddingThe Great CandycopiaThe Thanksgiving Table-to-Cone Series:Sweet Potato Casserole with Maple PecansButtered Mashed Potatoes and GravyCranberry-Apple StuffingSalted Caramel Thanksgiving TurkeyPumpkin Custard & Spiced Goat CheeseThe Holiday Series:Peppermint Cocoa with Homemade Peppermint PattiesGingerbread Cookie DoughApple Brandy & Pecan PieButter-Roasted ChestnutFennel Five-Spice Eggnog The recipes in here are def worth the look. Only a few criticisms...,1. Xanthan Gum does make a less icy ice cream for sure. The authors point out that it also makes your ice cream last for 3 months. Well, that’s ok if u want the ability to have 3 month old ice cream. A combo of carrageenan and guar gum bonds better to the proteins that need to relax during aging.2. Ice cream makers with an internal compressor only make marginally better cream. Their claim not mine. Ice cream machines with internal compressors make much better ice cream because temperature through the process is consistent. Freezer bowls also have the issue of ice creams freezing harder on the walls of the bowl so after you pour out the ice cream you are left with a veneer of more frozen ice cream on the walls so there are texture issues here. There’s one area where internal compressors are head and shoulders above frozen bowls: gelato. True gelato requires that you need a machine that limits air incorporation while you’re churning. Freezer bowls tend to have wide openings at the top where ingredients are added.3. The cookbook advocates local PDX ingredients. I get that, but Burnside bourbon is *NOT* bourbon. Bourbon only comes from Kentucky and it isn’t just about the corn, it’s also about the limestone water. Even taste tests of bourbons place Burnside below real bourbons. Sorry PDX, you suck at bourbon facsimiles. Use Woodford Reserve or Knob Hill.All in all, not a bad book but “Hello my name is Ice Cream” by Dana Cree is a much better roadmap to making good ice cream. 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