Experimental cookery

If the freezer will not turn with the lid removed, the end point of the freezing will need to be determined by removing the lid. Compare with your neighbors' so that as nearly as possible all will be of the same consistency when the creams are packed. If the lids of the freezers cannot be removed, neither the swell nor the time when the first crystals form can be observed. Nor can the time required for freezing be estimated very accurately. The results are less uniform with this type of freezer and sometimes are not worth while. Obviously, if some freezers are not in working condition the results from them should not be recorded. If the dashers do not work properly then the results can be used for slow-turning freezers. Remove the dasher, put on the lid, plug the hole in the top of the lid and pack to harden. If the period of hardening can be only a short one, a larger proportion of salt to ice may be used for packing. Consult the instructor for the proportions. Freezing mixtures that contain the same proportion of ingredients will have the same freezing point. Take the temperature while freezing in the can that is turned slowly. Since it is to be turned slowly the results for it will not be affected if the turning is stopped while the freezing temperature is taken. Take the temperature of each of the frozen mixtures before tasting. During hardening some of the frozen mixtures may reach lower temperatures than others. Why? Because of this lower temperature they will be harder and colder. If possible they should be the same temperature before tasting. If they are not 100 FREEZING the same temperature In tasting do not confuse coldness and firmness of body with texture. The body should be firm and the texture smooth and velvety, that is, the crystals should be small and the cream should not be buttery. An electrically operated freezer is preferable for many of the freezing experiments, as the rate of turning can be kept uniform. But unless it has different speeds, it cannot be used for determining the effect of rate of turning the freezer. It is better for two girls to work together for each of the freezing experi- ments. Recipe: Cream 1 cup 240 grams Sugar 3 tablespoons 37.5 grams Vanilla X teaspoon Use coffee cream containing 18 to 20 per cent fat. Dissolve the sugar in the cream. Add vanilla and freeze. 1. Turn slowly all the time: about 40 turns or less per minute. 2. Turn slowly at first, then rapidly while freezing; 40 turns or less per minute at first, then about 100 turns per minute. 3. Turn rapidly all the time: about 100 turns per minute. The following headings are suggested for records of the freezing experi- ments. After all the experiments have been performed, write a summary of your conclusions and applications. Freezing temperature Time to freeze Swell Per cent Temperature of mix when tasted Texture Flavor Results. Experiment 13. To determine the effect of the richness of the cream used in making ice cream. Use the same proportions given in Experiment 12. Use 1 part of salt to 8 of ice. Turn slowly at first, then rapidly during the freezing period, or use an electric freezer. 1. Use cream containing 18 per cent fat.