Jewelry 2 Blog
Once upon a time, ice cream scoops were just ice cream scoops. Sure, the old-fashioned scoops still get the job done as well as ever – especially if they are long enough to give you leverage when the ice cream is hard. And the traditional spring action, quick-release ice cream scoops are hard to beat if they are sturdy and well-made. (Avoid plastic mechanical scoops, and make sure to stay away from cheap brands – you get what you pay for.) They may not be the best scoop to use with a hard ice cream, but the scoops of ice cream they form are very neat and the pop out with just a squeeze of the hand.
But technology has caught up with ice cream scoops, and today you can buy anti-freeze scoops, microwaveable scoops, and aqua scoops that you fill with warm water – all scoops that will let rock-hard ice cream slip easily from your scoop into the bowl. These days it ends up simply being a matter of preference which scoop you choose.
But when do you want an ice cream spade instead of a round scoop? An ice cream spade works best in hard ice cream cutting through easily and scooping plenty. The spade allows you to apply force and leverage to hard ice cream, although the fancier anti-freeze, microwave, or warm water scoops don’t do too bad a job. Round scoops are perfect for softer ice creams and making nice round balls for ice cream cones.
So what choices do you have when it comes to ice cream scoops?
1. Anti-Freeze Ice Cream Spade. Ice cream stores tend to use this kind of spade, as it make their job much easier. As the name suggests, it contains an anti-freezing agent so the ice cream doesn’t stick to the spade. It’s big and tough for digging through hard blocks of ice cream.
2. Quick Release Ice Cream Scoop (Large). This is a very good quality, spring action type ice cream scoop. It is made of heavy duty 18/10 stainless steel and is equipped with a heavy duty spring. Divides the ice cream into 16 scoops per quart. Also handy for producing consistent sized meatballs and mashed potatoes.
3. Deluxe Quick Release Ice Cream Scoop (Medium). This is of the same construction as the large is a quality, heavy duty ice cream scoop. Intended to give a precise 50 scoops per quart. It is also perfect for making drop cookies.
4. Aqua Ice Cream Scoop. Hot water is the secret to this scoop. Remove the plug, fill with warm water, and scoop. The design creates heat in the head where it is needed the most. This is a top-of-the-line product.
5. Jumbo Easy Grip Ice Cream Scoops. This style of scoop has a long handle with a deep curve and tip designed for easier scooping. The long handle gives this style of scoop the needed leverage to cut into hard ice cream. Perfect when you want extra large scoops, and the long handle also gives it a nice heft and balance.
6. Microwave Ice Cream Scoop. Just put the scoop in the microwave to heat for 30-40 seconds. Hard ice cream will then be no problem at all, as the scoop passes through it effortlessly.
Today’s ice cream scoops may come in many more varieties than they used to, but whether you’re using ice cream makers at home or ice cream that you bought from a shop, ultimately it is all about getting the ice cream from the container to your bowl/cone and into your mouth!
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Tags: ice cream makers
Posted in Desserts · June 1st, 2010 · Comments (0)
Adding color particulars to candies makes them more realistic and much more fun! For big areas of color, it’s best to color the melted chocolate right inside the mold before the entire candy is molded using a decorator brush. Or, for very small details like vines, mouths and messages, melted candy should be piped onto molded candies using a parchment bag with a little hole cut within the tip.
Melt desired Merckens® colors in the microwave using a candy Melting Plate. Using a decorator brush, paint areas of the candy molds with melted chocolate in one shade. Chill mold a couple of minutes until chocolate is firm, repeating for each additional color. For best results, always fill in one section of the mold at a time and let set before adding further colors.
Piping Details: Piping is the way you can add designs or details by controlled squeezing of melted candy, icing, etc., from a decorating bag. Just squeeze out of your bag onto your molded candy. It’s easy to include hair, facial features, clothes or other designs to chocolate. While using parchment bags: Follow Parchment Triangles package instructions to prepare one bag for every color. Melt the chocolate separately prior to placing in parchment bags after which you can spoon it into bags. Using scissors cut a small hole in tip and squeeze candy on molded chocolate. You can also reheat the chocolate if it hardens within the bag by putting the bag back in the microwave or on a warming tray.
There isn’t any trick to molding candy on a stick! Most Molds for Candy are made with indentations to suit our lollipop sticks, so it is easy to produce and provide these great candy treats. Lollipops are fun to decorate for the occasion, with easy ribbon and wraps.
1. Pour melted chocolate into lollipop mold. Tap mold to remove air bubbles.
2. Position sticks in mold. Rotate sticks to carefully cover with chocolate so that they remain securely in place.
3. Cool until firm, detach lollipops by raising the stick and removing candy from mold.
Lollipop Bouquets: Looking for a superb way to say “Get Well”, “Happy Birthday” or “I Love You”? These fantastic bouquets are really easy to create, using a coffee mug, flower pot or gift container and your home-produced lollipops. They’re much more appreciated, because you make them yourself
1. Using a craft knife cut a chunk of foam craft block to fit your choice of container and position inside. Or, wrap a rectangle of craft block in Wilton Fanci-Foil Wrap to use as a base for your blossom
2. Put in your lollipops into the craft block, arranging in most wanted positions.
3. Decorate all-around lollipops with tissue, colored plastic wrap, curling ribbon, balloons, gift cards, etc
For extra information please visit our candy making supply e-commerce store.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · April 22nd, 2010 · Comments (0)