Not the ones that have vanilla ice cream inside and then like an orange layer on top. If not then could I make an orange sherbet and then pour it into ice pop molds? I just want a nice and creamy orange creamsicle.
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Some sweets never go out of style. Give that ice cream truck standard a sophisticate’s touch with Pierre Ferrand’s Dry Curaçao orange liqueur and a splash of vodka—think of it as a boozy walk down memory lane.