makzu's Profile

The only thing that I don't like using my cast iron skillets to cook is scrambled eggs. No matter how shiny the surface, no matter how much fat I add to the pan, it always leaves that eggy residue that takes a bit of effort to clean.

Other than that, though, best pans ever.

I have to second the white vinegar too. Leaving the lid to soak overnight in some pure vinegar gets the smell out every time for me.

I always add in a pinch of salt when I use my french press. Like breakfast said, it amplifies the flavor of anything you put it in...

I'm not sure how much it would counteract bitterness. It seems like it would amplify that flavor as well.

I second the croutons suggestion - they're really easy to make, and delicious to boot.

90 minutes is way too long! The liquid in the churner bowl would have definitely thawed out by then.

How long are you cooling the custard before putting it in the bowl? I always leave mine in the fridge on the bottom shelf overnight (at least!) to make sure it's as cold as possible before churning.

The bottom line is, unless you have a commercial-style ice cream maker, the best you can get in the bowl is soft-serve. You have to let it harden the rest of the way in your freezer. So don't keep it in there any longer than the directions suggest.

Has anyone here tried to put some kind of insulating layer around the outside of the bowl to keep it colder for longer? I think that may help with the hardening too!