Wednesday, July 26, 2006

Ice Cream and Tacos

How to make a delicious taco at home - Basics and recipes.

That was a follow-up to my Mexican food post.

I keeping with food this NYT article also explains why the new low fat ice creams taste better than before. Slow churning and double churning actually are not just marketing speak but break up ice crystals. They are also using GMO to inject new proteins.
“Ice-structuring proteins protect the fish, which would otherwise die in freezing temperatures,” said H. Douglas Goff, professor of dairy sciences at the University of Guelph in Ontario. “They also make ice cream creamier, by preventing ice crystals from growing.”

A tasting by the staff of the Dining section found the Breyers Light Double Churned chocolate ice cream bar with the ice-structuring protein very creamy, even dense. It was the favorite of five ice cream bars tasted. The Häagen-Dazs Light and the Breyers Light chocolate ice cream, using low-temperature extrusion, were also very creamy and did not seem to be low-fat. But tasters found that the new ice creams still lagged behind full-fat versions in flavor.

The public seems persuaded. Shelf space for Dreyer’s/Edy’s Slow Churned, Breyers Light Double Churned and Häagen-Dazs Light has consistently expanded since they appeared. The category to which they belong, reduced fat, is the only part of the ice cream market that has been increasing in sales.

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