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  1. #361
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    Quote Originally Posted by SLB0404 View Post
    Thank you, Thank you, thank you!!!

    I've been stalking this thread for a while and had my first attempt EVER at cheesecake yesterday.... with amazing results!
    This combination of ingredients above resulted in the lightest, creamiest and most irresistible cheesecake ever! (and I've had a few!).

    I didn't have any stevia or anything so I borrowed some sugar from a friend but only needed to add in 2-3 tablespoons seeing as the batter is so yummy anyway (I also added rum for an extra kick ). I made this for non-primal dinner guests topped with I guess what could be called a plum coulis - none of it was left by the end of the evening!
    Pretty easy right? I've tried to make cheesecake a dozen different ways and this is what has yielded the best results for me. I've done it so many times over the years I don't have a recipe. After awhile, you just know what the batter should look and taste like I guess.

    If you really want to make something good, add a couple shots of Kahlua to it. That's solid. Or melt a dark chocolate bar down with a tablespoon or two of coconut oil (to get it loose) and beat it in before you add the eggs. Of course you'll want to omit the lemon, and you'll have to fine tune the heavy cream to get the right consistency, but I made a chocolate cheesecake topped with fresh blueberries and whipped heavy cream for a 4th of July BBQ this year and it flew off the table.

    So many combinations, so little time. I didn't make it at my house so I had to use evaporated milk in lieu of the heavy cream, but it was still awesome. I had to run out to get heavy cream AFTER the cheesecake cooled to add the blueberries. Worth it.



    This is a different blueberry one but you get the idea.
    Last edited by ChocoTaco369; 07-23-2012 at 09:45 PM.
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  2. #362
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    Thanks for the tips ChocoTaco, my friend makes a chocolate/baileys cheesecake which is to die for (very non-primal though) - I would love to try your suggestions with Kahlua and/or Chocolate and make an even better cake than my friend while using primal ingredients! I'll let you know how I get on when I make it... You're right, there are way too many yummy combos and not enough time!

    I don't know how you managed to use evaporated milk - incredible...I didn't know people still kept that in their homes (what with UHT milk being available to them for long shelf life).

  3. #363
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    I made this the other day and it's pretty awesome.



    It's Kahlua ice cream with roasted pecans and dark chocolate chunks. Essentially, it's vanilla ice cream with a generous amount of Kahlua added, probably about 4 shots or so. The standard ice cream recipe is very good: pure cream, whole milk, vanilla bean, egg yolk and a blend of organic coconut sugar and stevia. Obviously raw pecans I dry roasted myself and dark chocolate chunks are acceptable for most. It's up to you whether Kahlua fits into the ice cream. I can't find an ingredients list anywhere, but according to Kahlua's website, it is made of "sugarcane and 100% Arabica coffee." I don't know what else, but it doesn't appear to be a corn syrup product. Not sure about artificial flavors either. It is terribly sweet - 15g of sugar per 1oz, so we're talking 4 entire teaspoons of sugar per SHOT. Being very active, I'm not scared of a little white sugar but YMMV.

    Flavors | Kahlua

    I really like this one. I put half a can of pumpkin puree on the bottom of the ice cream and it went fantastically well together.

    I think my favorite flavor I ever made was peanut butter and dark chocolate, but again, the peanut butter issue...YMMV. I don't know if there will ever be a perfectly primal ice cream, and I don't really want to do a pure coconut milk vanilla to try and hit the nail on the head. We all have our vices, so I side with homemade ice cream and cheesecake instead of flour-based cakes and cookies. I can at least get good quality dairy and raw, unprocessed nuts and quality chocolate to make these things.
    Last edited by ChocoTaco369; 08-06-2012 at 07:57 AM.
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  4. #364
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    Quote Originally Posted by ChocoTaco369 View Post
    I made this the other day and it's pretty awesome.



    It's Kahlua ice cream with roasted pecans and dark chocolate chunks. Essentially, it's vanilla ice cream with a generous amount of Kahlua added, probably about 4 shots or so. The standard ice cream recipe is very good: pure cream, whole milk, vanilla bean, egg yolk and a blend of organic coconut sugar and stevia. Obviously raw pecans I dry roasted myself and dark chocolate chunks are acceptable for most. It's up to you whether Kahlua fits into the ice cream. I can't find an ingredients list anywhere, but according to Kahlua's website, it is made of "sugarcane and 100% Arabica coffee." I don't know what else, but it doesn't appear to be a corn syrup product. Not sure about artificial flavors either. It is terribly sweet - 15g of sugar per 1oz, so we're talking 4 entire teaspoons of sugar per SHOT. Being very active, I'm not scared of a little white sugar but YMMV.

    Flavors | Kahlua

    I really like this one. I put half a can of pumpkin puree on the bottom of the ice cream and it went fantastically well together.

    I think my favorite flavor I ever made was peanut butter and dark chocolate, but again, the peanut butter issue...YMMV. I don't know if there will ever be a perfectly primal ice cream, and I don't really want to do a pure coconut milk vanilla to try and hit the nail on the head. We all have our vices, so I side with homemade ice cream and cheesecake instead of flour-based cakes and cookies. I can at least get good quality dairy and raw, unprocessed nuts and quality chocolate to make these things.
    Have you ever used gelatin? My ice cream's texture is never good so I bought some gelatin. Would this work? Do you have any idea how much gelatin you'd need for a pint of ice cream?
    Billie trips balls

  5. #365
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    Quote Originally Posted by Gadsie View Post
    Have you ever used gelatin? My ice cream's texture is never good so I bought some gelatin. Would this work? Do you have any idea how much gelatin you'd need for a pint of ice cream?
    I have found out the perfect method for making ice cream. This ice cream is sitting in my freezer now and it is soft. PERFECTLY scoopable. I didn't even have to take it out to sit for 5 minutes. Yes, I use gelatin. Gelatin and alcohol are the two keys to making the perfect ice cream in the absence of large quantities of sugar. I've been using Knox gelatin for awhile now and I've finally perfected how to incorporate it.

    I use one whole packet of gelatin for a half gallon of ice cream. If you're only doing a pint, use half a pack. For best results, you have to add it to the hot custard and chill it overnight. It'll turn into a very thick, lumpy pudding. You'll have to beat it with a hand mixer until smooth before churning to get the lumps out. My final custard is like cheesecake batter before I churn it.
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  6. #366
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    Quote Originally Posted by ChocoTaco369 View Post
    I have found out the perfect method for making ice cream. This ice cream is sitting in my freezer now and it is soft. PERFECTLY scoopable. I didn't even have to take it out to sit for 5 minutes. Yes, I use gelatin. Gelatin and alcohol are the two keys to making the perfect ice cream in the absence of large quantities of sugar. I've been using Knox gelatin for awhile now and I've finally perfected how to incorporate it.

    I use one whole packet of gelatin for a half gallon of ice cream. If you're only doing a pint, use half a pack. For best results, you have to add it to the hot custard and chill it overnight. It'll turn into a very thick, lumpy pudding. You'll have to beat it with a hand mixer until smooth before churning to get the lumps out. My final custard is like cheesecake batter before I churn it.
    alright thanks!(:
    So when you heated the milk and cream and yolks, you turn off the heat and immediately add the gelatin?
    Billie trips balls

  7. #367
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    Yes. Remove from the heat, whisk VERY vigorously for a few minutes and allow it to cool til warm. Then toss it in the fridge overnight. I sprinkle the gelatin evenly overtop, allow it to sit for a minute, then start whisking. It's hard to get all the lumps out, and I've found I have to whisk for a minute, let it sit a minute, whisk for a minute, let it sit a minute, etc. The gelatin takes awhile to melt, so this is why you have to do it hot. I've tried melting it in hot milk, then adding it to cold custard and churning immediately. The results are much better allowing it to thicken overnight. There is no negative change in texture of the ice cream like adding xanthan gum will give. If anything it's better because there is zero ice crystalization. It is so rich and creamy and smooth.

    It's funny because this is one of the rare examples where adding a stabilizer makes something healthier. Gelatin is great for you and it's not something we eat much in our modern diet full of muscle meat.
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  8. #368
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    Quote Originally Posted by ChocoTaco369 View Post
    Yes. Remove from the heat, whisk VERY vigorously for a few minutes and allow it to cool til warm. Then toss it in the fridge overnight. I sprinkle the gelatin evenly overtop, allow it to sit for a minute, then start whisking. It's hard to get all the lumps out, and I've found I have to whisk for a minute, let it sit a minute, whisk for a minute, let it sit a minute, etc. The gelatin takes awhile to melt, so this is why you have to do it hot. I've tried melting it in hot milk, then adding it to cold custard and churning immediately. The results are much better allowing it to thicken overnight. There is no negative change in texture of the ice cream like adding xanthan gum will give. If anything it's better because there is zero ice crystalization. It is so rich and creamy and smooth.

    It's funny because this is one of the rare examples where adding a stabilizer makes something healthier. Gelatin is great for you and it's not something we eat much in our modern diet full of muscle meat.
    gelatin is almost all protein right?
    Billie trips balls

  9. #369
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    Quote Originally Posted by Gadsie View Post
    gelatin is almost all protein right?
    Yes, but it's not an anabolic protein. It's pretty much useless for muscle growth, so taking gelatin post-workout is mostly useless. Gelatin is great for your joints and connective tissues. Don't use it like it'll help your body composition. People found this out the hard way years ago. There was a famous PSTM product that used collagen as the protein used and many people died as it gives you no nutrition.

    EDIT - it was called the Last Chance Diet. It was a disaster.

    http://www.livestrong.com/article/49...t-chance-diet/

    It's worth a read. Yes, gelatin is healthy, but only as a supplemental protein. In and of itself, it is a very poor quality protein and shouldn't be counted toward your protein intake. Think of it more like a multivitamin than food.
    Last edited by ChocoTaco369; 08-06-2012 at 09:06 AM.
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  10. #370
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    Okay..this is an AWESOME thread. Choco - beautiful meals dude!
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