While most people can be brilliant, for some people the ability to develop a good relationship at workplaces can be a challenging process. Bringing people together in a working environment can be made easier by only using food. You would be surprised at how food is a critical ingredient in boosting interactions among different people
Coming together and sharing a meal is one of the simplest ways of binding people. Being in a position to make or share a dish with the people you spend your day with is a universal concept that creates stronger relationships. Sharing a meal has also been believed to help people achieve a much healthier and happier life.
I never thought making ice cream could be difficult until I started making them myself.
Ice cream is very different from cooking where you can adjust the taste and and flavour to your preferences. I tried making ice cream at home by using the “whipping cream” method where you fold in your milk and sugar to your bowl of whipped cream and freeze it overnight to get a bowl of smooth and silky ice cream.
These are the three biggest problem I encountered using such a method:
My ice cream became grainy and it tasted icy or crunchy as a result of the little ice crystals which formed within the ice cream mix.
2. Inconsistent texture or structure
My ice cream was either too hard to be scoop out or it doesn’t get frozen enough even after storing in the freezer overnight.
3. Weird aftertaste
There is an eggy aftertaste that lingers in the mouth and throat. The ice cream also has a waxy and oily texture to it.
So I thought maybe I needed an ice cream maker to do the churning in order to get to the texture of a store-bought ice cream. It was not long later when my beloved husband gifted me with semi profession cusine art ice cream maker. Here I thought with the correct equipment I would be able to achieve a nice silky-smooth ice cream texture. But again, my ice cream failed again batch after batch. That was when I decided that I needed to sign up for some courses to equip myself with some ice cream making knowledge in order to make proper ice cream.
During the course, it felt like I was attending a science/ maths more than an ice cream making class. Throughout the course we were just glued to our calculators trying to work out formulas and percentages of fats, sugar and non fat milk solids to ensure we had the correct balance.
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