whats the consistency of the gelato?
319983
In my experience, it is denser than what is produced by a normal ice cream maker but probably not as dense as you'd get in a commercial gelato shop with larger, professional grade machines. And regardless, you'll probably want to let it set up in the freezer for a little while before serving it.
543799
Yes. Mine was the same. I think it 'a mostly alcohol which explains the consistency.
1209513
It will actually be a little bit of both. If you shake it up the then it becomes a thin gel consistency.
1466262
I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means inedible. I still enjoyed it second time around. I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means... » Read More I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means inedible. I still enjoyed it second time around. « Show Less
1254442
Sent mine back...Tried ice cream, gelato, & frozen custard...chilled ingredients first, ice crystals formed in all 3 recipes but didn't solidify...i like soft ice cream but all 3 efforts had the consistency of frozen slushies. Maybe it was the unit, but wasn't willing to retry. My sense is that the compressor was fine, but the small paddle was plastic and not powerful enough to actual churn the mixture adequately.
1397834
I have no idea... I don't sell this stuff... I just buy it and use it. I can really only give my opinion about its consistency, taste etc. I would contact the seller and ask them if this is a typo if I were you.
1734939
I don't have any problem with it. It doesn't have a gummy feel. I really like mine.
1434935
no. Gelato is a different machine that doesn't add air to the mix like an ice-cream maker. you need a different machine for that.
2196244
I've had my container for a couple of years now and still has the same consistency as when I opened it. It's about the same as consistency as a container of heavy grease. If you want it thinner just add water, you have a lifetime supply to experiment with , thick or thin. I hope this helps you out, it's good stuff.
1394452
I usually follow measurements except for French dressing. It's been awhile since I made Italian so I can't remember. You can adjust it to your tastes.
453124
I tried the Zesty Italian dressing mix and I didn't like it. It was a while ago so I don't remember the taste enough to compare. My adult daughter says it was a weird flavor so she doesn't use it either.
1039169
It's not a gel. More like a powder in consistancy, but remember it's made from a wax too, so it's not exactly the same.
795493
Tom, thank you for your reply. I went to Grazia's website and asked the same question. Hopefully they will email the recipes to me. We'll see. Thanks again.
1945300
The consistency is neither thick or runny. It's in between the two. It has a really nice texture and smells great.
1989771
Yes, for the most part it is the same. It does seem to be a tad bit light on flavor.But, it still gets the job done to a point that I plan to order it again.
178819
The consistency seems the same but mine doesn't seem fresh. Has a sight odor to it that just doesn't seem right. I wouldn't buy again
1738652
not sure of the consistency. this is better for soft items even mashed potatoes which is thick