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Joined: November 14th, 2009


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November 2nd, 2019

Sticky Asian Salmon from Sous Vide Supreme

I've been making an ersatz Asian-ish salmon for a long time, with a doctored Hoisin/vaguely teriyaki-ish glaze. This recipe doesn't have that level of sweetness in it, but my family reports that's a good... read more >


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hipcook's Reviews


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4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Jeni's Splendid Ice Creams at Home

By Jeni Britton Bauer
Artisan - 2011

I'd call this a 4 for the ice cream - nice banana flavor. If you've got some leftover fruit purees from other recipes, you can use them well here - strawberry banana is good.

It's a two for the chocolate freckles though, with an asterisk that it's probably my equipment's fault. The directions say to drizzle the chocolate bombe shell "through the opening in the top", but my old bought-at-the-hardware-store ice cream maker doesn't _have_ an opening at the top. Now, what I should have done was laid down ribbons of chocolate while packing the ice cream. What I did do was take off the top and spin the beater by hand while my son poured in the chocolate. And what I got were a few "freckles" of chocolate, some big chunks that were more like "moles," and 3 or 4 enormous "dude, get that checked by a doctor" clumps. I eventually fished these out and smashed them with the points of a fork to get them down to a size that will fit on an ice cream spoon.

Having done that, it's very tasty. I used dark chocolate and it's a pretty close recipe to Ben & Jerry's Chunky Monkey. So I'll probably make it again, but I'll replace my machine or deal with the chocolate differently next time.

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27th July 2017

Chocolate Bombe Shell : page 200

Dead simple, does what it says on the tin. The coconut oil really does create a chocolate crust which will melt in your mouth. Of course Jeni would point out that it's as good as the chocolate you use; that said I'm perfectly happy with what I got from Nestle bittersweet morsels.

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A very good ice cream, rich and lush. The cream and buttermilk combo gives a very interesting flavor. I'll agree with the comment that a little more strawberry flavor would be welcome. This is an ice cream which really benefits from a minute or two of thawing - the creamy texture becomes something you'd expect at an ice cream shop, and the strawberry wakes up just a bit.

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16th July 2017

Watermelon Lemonade Sorbet : page 88

I've tried to make sorbets before, and consistently come out with a granita at best and a frozen block of flavored ice at worst. But the instruction earlier in the book is spot on - churn to the consistency of a thick smoothie. With this recipe and that instruction, I got a nice soft scoopable sorbet. And a delicious flavor - primarily watermelon with some refreshing lemon acidity.

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