HOW TO MAKE CLAIM JUMPER 3 CHEESE POTATO CAKES AT HOME!

Claim Jumper is a restaurant chain headquartered in Irvine, California with 45 locations in Arizona, California, Illinois, Colorado, Nevada, Washington, Wisconsin and Oregon. ] Until 2005, CWN Management, Inc., which operates the Claim Jumper chain, had been privately owned by the Nickoloff family. Claim Jumper restaurants are typically known for the level of detail in their atmospheres. The restaurants feature a California Gold Rush theme, although newer locations have not included the numerous "artifacts" of the time period that are prevalent throughout the original stores. They are known for fairly large portions of their dishes. The large menu features a wide range of foods, including sandwiches, pizzas, and salads, but focuses mainly on meats such as steaks, and ribs. They have become well known for their signature desserts, most notably their Chocolate Motherlode cake, which comes in six or three layer sizes. Each restaurant also features a full "saloon" bar which includes signature drinks. Luna, Nancy (September 10, 2010). "Claim Jumper sold, files for bankruptcy protection". The Orange County Register.

Parks had the opposite problem at Table Three Ten—they only had a subzero freezer—so she altered her recipes to be scoopable at -23°C. At New York's Empellon restaurants, pastry chef Lauren Resler times her freezer's mechanized defrosting cycle to align with the evening's dinner rush—a tricky feat of planning and training her staff. The takeaway: The single biggest investment you can make in your ice cream is keeping it cold. Repeat after me: processed stabilizers don't make bad ice cream. Bad technique makes bad ice cream. Then ask Kurtzman, who adds a proprietary blend called Sevarome as well as milk powder and maltodextrin to many of her bases.

Or Plyter, who uses such a small amount of plant gums in his recipes that the first time he blind tasted a sample, he didn't realize it was stabilized at all. Resler likes the slight chewiness guar gum adds to ice cream and the creamy texture xantham gum lends sorbet. Atlanta's High Road uses different stabilizer blends depending on each recipe, and even Southern Craft, an excellent—and purist—farmstead ice cream company, employs some gelatin. Kurtzman, who relies on them at Otto to manage the heat shock her ice cream endures from less-than-ideal storage conditions. But just as stabilizers don't guarantee bad ice cream, they aren't necessary for good ice cream. An ice cream sandwich from Melt Bakery. Some pros just prefer to avoid them, like Obolsky at North End Grill.

For Parks, "over-reliance" on syrups, stabilizers, and emulsifiers "limits creativity." At Amali, Markow eschews most refined stabilizers in favor of whipped meringue or fruit pectin in sorbets. There's no right or wrong answer when it comes to stabilizers, just the pro's personal preferences and kitchen needs. The takeaway: Stabilizers are just one of many tools in an ice cream maker's arsenal, and every pro has their own preferences. What do they all agree on, If you use stabilizers, use them sparingly. Liquid sugars drastically impact ice cream and sorbet texture. Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.