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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?





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...




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