Milkshakes and Smoothies
Milkshakes and Smoothies : Blending a smoothie or milkshake can sometimes be a challenge. Especially when you are using fruit and bits of it become mushy and get caught under the blades. This makes the blades less efficient and you end up with lumps. Yuck. Here are a few tips to minimize the lumps and increase the smoothness of your drink.
Best of all you can start with a blender and then add the rest ingredients. I would recommend that you invest in a good blender for it will be worth the money.
Dump your fruit into the blender first as you might see some of the smaller pieces of fruit getting ground into the blender. The reason for this is to get everything chopped up into a liquid. Once you have the fruit chopped you can add the other ingredients.
I suggest using an ice cold blender for these recipes. The reason for this is because freezing it will stop the enzymes and bacteria from making your smoothie break down. It will also stop the milkshake or smoothie from getting too thick. When you are ready to have milkshakes, just make sure you have your blender set up properly. Place the ingredients in the blender and turn the machine on.
You can also try this Cool Dig profile:http://www.eyrys.pengage.comThis is a website created by a proud owner of a 1898 fountain fountain model. This machine has some dating on it but most of the information is top Secret. Talk about a rare find!
This is the only water soluble fiber in Everclear that I am aware of. I tried using white balsamic vinegar (which is the liquid found in most cooking stores) but it only tasted like mustard. I really wanted to use something that would add some much needed acid to my diet. Something like the following:1 cup white balsamic vinegar1 cup fructose corn syrup1 tablespoon white wine vinegar
Mix all of this together and then add the pureed strawberries and let it all mix together. You may want to add just enough so that the pureed mixture will thicken as it cooks. After it is a nice golden brown add the butter.
I have been doing this repeatedly and it seems that it is working quite well. The chemistry in this case is perfect. The small amount of alcohol (1/3 English liquid) in the batter is an ideal mix with the alkaline ingredients. The batter should be crumbly and the desired formation is to add a spoonful of nut butter or a tablespoon of peanut butter to each pancake. You may now have perfect pancakes but one thing that you may not have discovered is how to make the topping enjoyable. After all, it is notola fish or salmon that is commonly used in this topping. It is a sweet topping that is made of chocolate, orange and contains marshmallow. How did we get on with it? It is time for us to discover a little about banana pancakes and to add this pancake to our ever expanding recipe database.