Origin of ice cream
Summer Drinks: Lemon Sorbet
Ice cream is one of the oldest desserts that has survived to this day, although over the years has evolved into what we know today as ice itself, but by the emperors of ancient Rome took this delicacy made with snow, honey frutasy. And it seems that on the other side of the world the Chinese performed the same blend to create this refreshing dessert.
But experts say, it was with the Arabs, when Roman refined the recipe starting to use fruit juices, resulting in a drink called "sharbets" that come to this day to refer to the current sorbet.
But it was not until the time of Marco Polo when he began using dairy ice cream after the completion of the conquered bring the recipe from the east. But it was a very sought after and only available to a privileged few kings and people close to the court.
In the seventeenth century the Italian Procopio invented a machine that mixed all the ingredients evenly making ice cream as we know it today and with this discovery opened a small cafe that served ice cream to the public what they began to be made to everybody know.
And in the first half of the nineteenth century the American Nancy Johnson invented the automatic refrigerator, which will help in the process of development and industrialization created the ice cream stop being a fully craftsman. But it was not until the early twentieth century when Harry Burt amerciano went on sale the first vanilla ice cream is coated dechocolateque sontenía thanks to a wooden stick, which gave rise to qeu variety of industrial ice cream gene that we enjoy today day at any kiosk or ice cream.
But experts say, it was with the Arabs, when Roman refined the recipe starting to use fruit juices, resulting in a drink called "sharbets" that come to this day to refer to the current sorbet.
But it was not until the time of Marco Polo when he began using dairy ice cream after the completion of the conquered bring the recipe from the east. But it was a very sought after and only available to a privileged few kings and people close to the court.
In the seventeenth century the Italian Procopio invented a machine that mixed all the ingredients evenly making ice cream as we know it today and with this discovery opened a small cafe that served ice cream to the public what they began to be made to everybody know.
And in the first half of the nineteenth century the American Nancy Johnson invented the automatic refrigerator, which will help in the process of development and industrialization created the ice cream stop being a fully craftsman. But it was not until the early twentieth century when Harry Burt amerciano went on sale the first vanilla ice cream is coated dechocolateque sontenía thanks to a wooden stick, which gave rise to qeu variety of industrial ice cream gene that we enjoy today day at any kiosk or ice cream.
The difference between a sorbet, a granita and ice cream
Sorbets, ices and ice cream are perfect for hot weather combat and drink cooler, but sometimes we do not have very clear what the distinction between these three types, so I want to show what are the main differences.
The first and the most obvious difference may be in the form of taking them. The cream can be used as dessert or an ice bucket, but never drunk because of his strength. Instead sorbets as both can be taken as drink iced drinks as they are more liquid. There are also solid sorbets served like ice cream in ice cream as a dessert but without becoming one.
But the biggest difference between them is their composition and ingredients:
Ice cream: based on the use of milk, sugar or sweetener huevoy combined with each other and with a variety of ingredients such as fruit, chocolate, topping, etc depending on the taste of ice cream. The trick of good ice cream is to prevent ice crystals from forming, thereby avoiding if stirred constantly during the freezing process.
Sorbet: Its main ingredient is the fruit and ice cream differs mainly in that it does not contain ingredients or fat or egg yolk, although in many cases leads whites until stiff. Therefore is less consistent texture and creamy ice cream that. All ingredients are beaten and have to freeze, whisking occasionally to acquire a soft Textra. More liquid can be served by the glass or cup to drink, sometimes combined with any alcoholic beverage such as champagne sherbet or sorbet teas like green tea.
Granita: A drink made of finely chopped ice defrutaso tiponievecombinado with juice syrups to flavor and color.
The first and the most obvious difference may be in the form of taking them. The cream can be used as dessert or an ice bucket, but never drunk because of his strength. Instead sorbets as both can be taken as drink iced drinks as they are more liquid. There are also solid sorbets served like ice cream in ice cream as a dessert but without becoming one.
But the biggest difference between them is their composition and ingredients:
Ice cream: based on the use of milk, sugar or sweetener huevoy combined with each other and with a variety of ingredients such as fruit, chocolate, topping, etc depending on the taste of ice cream. The trick of good ice cream is to prevent ice crystals from forming, thereby avoiding if stirred constantly during the freezing process.
Sorbet: Its main ingredient is the fruit and ice cream differs mainly in that it does not contain ingredients or fat or egg yolk, although in many cases leads whites until stiff. Therefore is less consistent texture and creamy ice cream that. All ingredients are beaten and have to freeze, whisking occasionally to acquire a soft Textra. More liquid can be served by the glass or cup to drink, sometimes combined with any alcoholic beverage such as champagne sherbet or sorbet teas like green tea.
Granita: A drink made of finely chopped ice defrutaso tiponievecombinado with juice syrups to flavor and color.
It comes hot and tasty and refreshing beverages need to combat it. One option: sorbets. It's a diet soda, as most of his compassion is water and are very nutritious because they are made from fruit, providing a high vitamin content.
Lemon, meanwhile, is a powerful antiseptic, astringent, soothes colds, cough and sore throat. It is also characterized by its anti-cancer properties and helps dissolve gallstones. Here we tell you how to prepare this delicious sorbet recipe is for 4 people.
ingredients
1 cup lemon juice
1 cup syrup
1 egg white
preparation
Put in a saucepan 1 cup water and 1/2 cup sugar, stirring with a wooden spoon until the sugar dissolves, then let simmer 2-3 minutes without stirring, let cool.
Then, squeeze the lemons needed to get 1 cup lemon juice and pass through a fine sieve. Mix the syrup and juice, and beat with a stick. Put the preparation in the sorbet. Leave it in the freezer and stir occasionally. Beat clear a bit, it is not necessary until stiff and mix with lemon. Remember whisk again before serving.
Lemon, meanwhile, is a powerful antiseptic, astringent, soothes colds, cough and sore throat. It is also characterized by its anti-cancer properties and helps dissolve gallstones. Here we tell you how to prepare this delicious sorbet recipe is for 4 people.
ingredients
1 cup lemon juice
1 cup syrup
1 egg white
preparation
Put in a saucepan 1 cup water and 1/2 cup sugar, stirring with a wooden spoon until the sugar dissolves, then let simmer 2-3 minutes without stirring, let cool.
Then, squeeze the lemons needed to get 1 cup lemon juice and pass through a fine sieve. Mix the syrup and juice, and beat with a stick. Put the preparation in the sorbet. Leave it in the freezer and stir occasionally. Beat clear a bit, it is not necessary until stiff and mix with lemon. Remember whisk again before serving.
Although the term ice cream is sometimes used to identify generally frozen desserts, usually reserved for those frozen desserts made with a high percentage of milk fat. Typical definitions frozen desserts are:
Ice cream: any frozen dessert with 10% or more milk fat. This fat percentage may vary, according to the regulations of each country.
Ice milk: less than 10% milk fat and lower sugar content or edulccorantes.
Frozen Custard: more than 10% milk fat and has egg yolk. Considered a type of ice cream due to the high fat content.
Sorbet: usually made with fruit juice or puree and nonfat dairy.
Pop or Granita: made with finely crushed ice, to which is added some essence, fruit juice or alcohol. A variant of the latter is called in Venezuela scraping, which is used in a block of ice is scraped in a manual machine. When crushed ice thus obtained is added dyes or scents with fruit juice and sold in stalls.
Many countries regulate the use of these terms based on specific percentage amounts of the ingredients. The ice creams come in a wide variety of flavors, often with additions such as chocolate chips or chunks, nuts, dried fruit, fruit, etc.. Some of the most popular flavors in supermarkets are vanilla, chocolate, strawberry, lemon, pizza and cream.
Basically we have three qualities of ice cream in the market:
Industrial Ice Cream: ice cream are produced in industrial plants whose production are colorings and flavorings used to enhance appearance and flavor, respectively, is an ice cream with a large amount of entrained air. Due to mass production, is one of the most economical.
Ice creams: They are made in small factories, basically with manual procedures. In their preparation only used fresh and, unlike industrial ice-cream, are not used flavors, colorants or preservatives. They have much less incorporated air and a very creamy. The price is considerably higher than the ice cream industry due to the quality and quantity of the products used, in addition to its small-scale production. There are countries that have developed a lot of gelato making, such as Italy, Argentina, Germany and Japan.
Soft frozen (also called soft ice cream or Barquilla in Venezuela): An ice cream is manufactured from a base mixture, produced industrially, which is placed in a small freezing machine. When serving, a tap is operated by removing the ice machine at the time. The main feature is the large amount of air that is inside that is, it is very light and has a very smooth texture. Is an ice cream that is not necessarily low quality, but generally require more economical because of the freezing operation is subjected to other types of ice cream after the formation of the emulsion. They are usually denominated in other countries such as Venezuela, nacelles as this is the name of the pastry cone made in which they serve. They are usually sold in some fast food restaurants and some stalls.
Ice cream: any frozen dessert with 10% or more milk fat. This fat percentage may vary, according to the regulations of each country.
Ice milk: less than 10% milk fat and lower sugar content or edulccorantes.
Frozen Custard: more than 10% milk fat and has egg yolk. Considered a type of ice cream due to the high fat content.
Sorbet: usually made with fruit juice or puree and nonfat dairy.
Pop or Granita: made with finely crushed ice, to which is added some essence, fruit juice or alcohol. A variant of the latter is called in Venezuela scraping, which is used in a block of ice is scraped in a manual machine. When crushed ice thus obtained is added dyes or scents with fruit juice and sold in stalls.
Many countries regulate the use of these terms based on specific percentage amounts of the ingredients. The ice creams come in a wide variety of flavors, often with additions such as chocolate chips or chunks, nuts, dried fruit, fruit, etc.. Some of the most popular flavors in supermarkets are vanilla, chocolate, strawberry, lemon, pizza and cream.
Basically we have three qualities of ice cream in the market:
Industrial Ice Cream: ice cream are produced in industrial plants whose production are colorings and flavorings used to enhance appearance and flavor, respectively, is an ice cream with a large amount of entrained air. Due to mass production, is one of the most economical.
Ice creams: They are made in small factories, basically with manual procedures. In their preparation only used fresh and, unlike industrial ice-cream, are not used flavors, colorants or preservatives. They have much less incorporated air and a very creamy. The price is considerably higher than the ice cream industry due to the quality and quantity of the products used, in addition to its small-scale production. There are countries that have developed a lot of gelato making, such as Italy, Argentina, Germany and Japan.
Soft frozen (also called soft ice cream or Barquilla in Venezuela): An ice cream is manufactured from a base mixture, produced industrially, which is placed in a small freezing machine. When serving, a tap is operated by removing the ice machine at the time. The main feature is the large amount of air that is inside that is, it is very light and has a very smooth texture. Is an ice cream that is not necessarily low quality, but generally require more economical because of the freezing operation is subjected to other types of ice cream after the formation of the emulsion. They are usually denominated in other countries such as Venezuela, nacelles as this is the name of the pastry cone made in which they serve. They are usually sold in some fast food restaurants and some stalls.
No hay comentarios:
Publicar un comentario