January 7, 2011
I just read an article on Slashfood that reinforces what many of us already know about pre-packaged foods, and I’m not even talking about the side-effects of industrial food manufacturing. But more interestingly for me, it has spurred me to figure out how much air gets into our ice cream, which we make in-house. Stay tuned for the experiment, the results of which I plan to unveil at the end of the month. The test subject: our standard vanilla ice cream.
We use a PacoJet around here (named “Paquito”) so for those of you who actually know the answer (especially you, Mr. Paco, if you exist!) please refrain from revealing the answer.