An overview of the materials and steps involved in creating the dessert of the Gods.
Introduction
As we saw earlier, Gelato is an incredibly complex product, composed of a variety of substances in different states interacting with each other. To complicate matters further, it is served at a temperature outside the range found on most places on earth.
If that was not enough, the above must happen within the requirements of the four cardinal virtues of Consistency, Mouthfeel, Flavour and Visuals. This may give an idea of how making this happen consistently and dependably involves a complex production chain and strict processes.
In this article we will dissect this production chain to have an overview of…
On what the different types of Gelato are, and how to tell them apart.
Introduction
In the first article in this series we discussed what we mean by Gelato. We defined it as being ice cream done the Italian way, and introduced the concept of the four cardinal virtues — so long as a cream abides by them, I will happily call it Gelato (with a capital G), my point being that I subscribe to the Italian approach to making ice cream and its strict requirements.
However, the article might have left the impression that any cream done the Italian way and abiding by the rule of the four cardinal virtues will be called gelato…
Lifting the Lid — Do You Know What Goes on Inside a Gelato?
Introduction
We now know that Gelato is ice cream done the Italian way, and what it takes for anything to be called Gelato with a capital G — i.e. the four cardinal virtues of Consistency, Mouthfeel, Visuals and Flavour.
But apart from being utterly delicious and gorgeous, gelato is a very complex thing. It may not seem so on the surface, but there is a lot going on ‘under the lid’ — even the plainest flavour is a combination of several substances interacting with each other, bonded together through different means, and cohabiting in different physical states.
In order to achieve…
On why PAC is not the best tool to estimate scoopability or serving temperature, and what to do about it.
Introduction
In the first part of this article we introduced the idea that PAC alone cannot be an indicator of a cream's hardness, because there are other factors involved.
We demonstrated this by showing how different recipes with the same PAC will freeze at different temperatures, so will have different hardness at any given temperature. We introduced the concepts of normalised PAC (PACn) which allows us to determine a recipe's freezing point (FP) and argued that the freezing point of a recipe is a much more reliable indicator since it takes into account the amount of water in the recipe.
In…
You’ve heard the name, maybe you have tried it, and perhaps even made it yourself. But do you know what it is?
Introduction
The easiest and most complete way to answer this question is:
“Gelato is ice cream done the Italian way”
Because everything there is to be said and known about Gelato is encapsulated in that statement. Unfortunately though, as great and all-encompassing as it is, it leaves a lot of room for interpretation, and begs for a bit of explaining.
So in this article I will do just that — clarify what I mean by the above and, in the process, debunk some myths and misunderstandings about Italy's favourite dessert that litter the media left right and centre.
Read on!
Putting the Record Straight
With…
On why PAC is not the best tool to estimate scoopability or serving temperature, and what to do about it.
Introduction
In this article we discussed what makes Gelato special and explained that two key factors are its consistency and mouthfeel. Unlike regular ice cream, Gelato has a fluffy, mousse-like consistency that is particularly pleasant on the palate. It also doesn't feel so cold in the mouth.
If you are anything like me (and most people that I know), you only have to look at the image above to oh- so-very-much want to have one. …
A closer look into one of the most ubiquitous acronyms in the Gelato-making world.
Introduction
If you are a nerd like me and have been doing your gelato-making homework, you will have often come across the acronyms PAC, AFP and/or FPDF. They stand for ‘Potere Anti-Congelante’ (the Italian for ‘Anti-Freezing Power’) and ‘Freezing Point Depression Factor’, respectively.
What all these acronyms refer to is the lowering (or depression) of the freezing point of water that certain ingredients in the recipe cause. …
Do you really know how much is in yours?
Introduction
Being a dessert, mostly anyone would expect Gelato to contain sugar. But as a maker or a taster, have you ever really thought about how much sugar really goes into yours? Because it might be more than you think and, living in a world threatened by a pandemic of obesity and diabetes, that knowledge is actually more important than you think.
In this article I will discuss various ways of counting the sugar input of the ingredients of a recipe. It is mostly aimed at gelato makers, but should also provide valuable insights to those who only enjoy theirs.
A bit of background
Gelato…
Gelatologist
Because gelato makes the world a better place.
