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Ice Cream Unlimited: The Possibilities of Ingredient Pairing

Elke Scholten and Miriam Peters

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0018
Subject:
Sociology, Science, Technology and Environment

This chapter discusses the elements of ice cream. Ice cream is essentially milk, water, cream, and sugar. But change the ingredients slightly and standard ice cream can become gelato (custard-based ... More


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