In my cooking the one thing I am consumed by at the moment is emulsions and the science of them. Cream in ice cream is an example of a natural emulsion. Gravies and white sauce are also items I am interested in for my more savory cooking. These are basically rouxs. Ph and salt affects emulsions as well as heat. Both too cold and too hot can cause a deemulsification. You can lose your colloid type material, colloid coming from a Greek word meaning glue like. Indeed if you were to dry any emulsion you would end up with a glue of some sort. In order to have full freedom on the range you must remove the gluey hazards. I feel this works for what once was the open American west as well as a synonym of oven. Anyways an emulsion is basically a mixture where oil and water do mix. You typically need to add an emulsifier and control your other variables which factor prominently into cooking, like Ph, temperature, and salt content. Anyways I think there’s something here. I’m just a beginner, but on to the recipe.

Ingredients:

• 1/2 cup butter
• 1/2 cup all purpose or cake flour
• 8 cups milk
• Salt and pepper to taste
• 1 lb green beans
• 1 lb grape tomatoes
• 1 lb sausage
• 1 1/2 cups rice
• 1 cup water

Instructions:

1. In large frying pan brown sausage.
2. Remove from pan and save for later.
3. Over medium heat melt butter in sausage drippings.
4. Add flour, mix thoroughly, and cook over medium heat for about five minutes making sure not to burn.
5. Add milk slowly. The roux will clump. You might have to use a whisk to remove the lumps.
6. After all the milk has been added and the lumps are gone, break the beans into bite sized pieces, add them to the frying pan, and bring mixture to a boil.
7. Add water and rice. Allow rice to absorb. This will take 20 to 30 minutes based on the type of rice.
8. You should have very little liquid left in the frying pan and a colloid material which you have built.
9. Allow to cool, cut grape tomatoes in half, and fold in grape tomatoes and sausage.
10. Salt and pepper to taste.
11. Serve and enjoy.

Root beer floats are a tasty summer treat. This recipe doesn’t disappoint. I apologize for the large period of time between posts. My cooking is now in a completely different place. I can still remember this recipe and deliver. You may even have been able to put it together given the ingredients I have given you. This ice cream has very good texture. It made me question what I could do differently with my ice cream recipes. Anyways on to the recipe.

Ingredients:

• 1 cup Root beer caramel
• 1 2/3 cup skim milk
• 1 1/3 cup heavy whipping cream

Instructions:

1. Mix all three ingredients in medium saucepan.
2. Over low heat bring mixture to 165 degrees Fahrenheit or pasteurize the mixture.
3. Place pan in the refrigerator for about an hour.
4. Prepare ice cream according to manufacturer’s directions.
5. Serve soft immediately or place in ice box and serve hard later.
6. Enjoy.