On today's Please Explain, Bruce Tharp, Adjunct Professor of Food Science at Penn State, answers your questions about ice cream. Call 212-433-9692.
Tharp's Food Technology
Tharp's Food Technology
Guests:
Bruce Tharp
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Comments [7]
After listening to today's show I received an email from America's Test Kitchen and it included their results of the vanilla ice cream taste test. I've included the link: http://www.cooksillustrated.com/tasting.asp?tastingid=388&bdc=4656&extcode=N07EF4AI1
I attended Penn State's High School Music Clinic in 1969. The ice cream at The Creamery is the finest I've ever eaten... before or since!!
Joe Pobereskin
Maplewood, NJ
There is a new product in the market. It is call wine cellar sorbet. It is made from wine. How do you think they make the wine freeze?
How does japanese fried icecream differ in terms of taste perception, fat content and air content? I think it's among the tastier types. Is it really "ice cream"?
Are there any tricks for making decent ice cream/gelato in a typical small home ice cream maker?
Which home ice cream maker works the best in hot weather?
What is it about gelato that makes it so much tastier and yet lighter than ice-cream?
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