Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
The modern version of ice cream contains lot of fat and preservatives. This article discusses four nutritional components of modern ice cream. Note: The serving size for most ice cream is Â½ cup. Fat. A serving of ice cream can contain anywhere from 7 to 22 grams of fat. The difference in fat depends on how much milk fat the ice cream contains. Most of the fat in ice cream is hydrogenated oil and animal fat. These fats are saturated fat. Saturated fat raises blood cholesterol and is believed to contribute to obesity, heart disease and cancer. Calories. The calories found in ice cream vary depending on the flavor and brand.