Dish

deconstructing: explanations from the inside out

popular italian coffees

[Times photo: Patty Yablonski] Left to right: cappuccino, espresso and latte

espresso

Here's a reason to think more kindly about the French: The first espresso machine was born in France in 1822. Espresso, which the Italians perfected after the French introduced the first rudimentary machine, describes the method of extracting maximum flavor from coffee beans. Hot water is forced by high pressure through finely ground coffee into a cup, resulting in a very strong brew. Because of its strength, espresso is traditionally served in small quantities in cups called demitasse, meaning "half cup" in French. Espresso is the basis for all Italian specialty coffees.

cappuccino

Cappuccino is one part espresso, one part milk froth and one part steamed milk. The coffee is poured into a large cup and the froth is spooned onto the coffee. The steamed milk is then poured into the middle of the froth. Chocolate or cinnamon is sometimes sprinkled on top. In Italy, cappuccino is traditionally a breakfast drink. Cappuccino is named after the brown robes of the monks of the Catholic Capuchin order.

latte

Latte means "milk" in Italian so it makes sense that a latte is more milk than espresso. The ratio is 1 part espresso and 2 parts hot milk. The milk is mixed thoroughly with the espresso for a rich drink usually served in a tall glass mug.

cooking class

Once upon a time, rice, like dried beans, had to be sorted through and rinsed before cooking to get rid of twigs, stones and dirt. Modern rice processing eliminates the need to rinse. Some cooks rinse long-grain white rice before cooking to remove excess starch and make it cook more evenly. There's a tradeoff, though. Rice in the United States is fortified with vitamins and minerals, including iron. If you rinse the rice, you wash away these enrichments as well.

this web site cooks

www.foodreference.com

This Web site appeals to our deep-seated desire for the bizarre and useless but wildly entertaining. It is a marvelous collection of 4,500 Web pages browsed by nearly 10,000 visitors a day. You'll find in-depth articles on food history and usage, food facts, quotes from rhapsodizing foodies, cooking tips, humor, a Who's Who of food and much more. It even links you with food-related posters that would look great in your bar or kitchen.

constant comment

"My kids always perceived the bathroom as a place where you wait it out until all the groceries are unloaded from the car." -- humorist Erma Bombeck (1927-96)

more like incomplete

Betty Crocker Complete Meals dinner kits are probably not the answer to what's for dinner. We tried the chicken and buttermilk biscuits dinner (Progresso hearty chicken and four garden vegetable sauce, Bisquick topping mix and a seasoning blend). The adult testers thought it was bland and lacked substance. Two 7-year-old testers liked it enough to ask for seconds but, alas, there weren't any. The portions are skimpy, despite the box's claim of six servings. The six flavors in the line include herb stuffing and turkey, and lasagna pasta bake with meat sauce. Each package costs about $4.60 to $4.90.

wow, that's hot

Many recipes call for browning or searing ingredients in a skillet on the top of the stove and then placing the pan into a hot oven to roast or braise. After the skillet comes out of the oven, it's easy to forget that the handle is still hot. As a reminder that danger has not passed, keep an oven mitt on the handle, even after you place the pan in the sink.

dinner tonight

Looking for a quick fix for pork chops? In an oven-safe skillet, brown four 1-inch thick pork chops in about 1 tablespoon olive oil. Add 1/4 cup of Madeira -- or port -- to the pan which will help loosen some of the savory bits that are stuck on the bottom. Then cover the chops with an undiluted can of cream of celery, broccoli or mushroom soup. Pop into a 350-degree oven for about 15 minutes or until internal temperature of the meat reaches 160 degrees. Serve with rice and a fresh vegetable such as green beans or asparagus.

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