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 From left, sorbetto, sherbet, sorbet, granita and gelato. |
Don't know sorbet from sherbet? Granita from gelato? You are not alone. Here is an explanation of frozen treats that aren't ice cream:
SORBET: A simple frozen confection, usually of fruit, which contains none of the dairy (milk, eggs, cream) ingredients that are in ice cream. Sorbet (French for sherbet) is most often fruit (or sometimes wine, coffee or chocolate), sugar, usually water and lemon juice. Sorbet is intensely flavored and has no fat.
SORBETTO: Italian sorbet that typically has more fruit and less water than French sorbet, which makes it softer and less icy. Also called Italian ice.
SHERBET: Closer to ice cream than other frozen treats because it contains some milk or cream and occasionally egg whites. The consistency is between ice cream and sorbet, and the flavors are usually fruity.
GRANITA: This French treat is similar to sorbet but is more grainy because the mixture is frozen in trays, then scraped and refrozen, which forms icy bits.
GELATO: This is the Italian word for ice cream. Gelato doesn't use as much air in the manufacturing process as its American counterpart, and it has a denser texture.
this web site cooks
If you know a child or a young friend who is just as at home in the kitchen as he or she is in front of the TV, this site could be a turn-on. There are recipes and cooking contests, lots of links and the coolest feature, a monthly cooking "class" for $14.95. The February topic is American pie, and students get a kit in the mail that includes pie ingredients, pans and instructions. Upcoming topics are fondue (March), rice bowl (April) and Italian breads (June).
For kids without online access, call (800) 718-1855 to join the party by mail.
constant comment
"No man is lonely while eating spaghetti -- it requires too much attention." -- Christopher Morley, one of the founders of the Saturday Evening Review
cooking class
It's important to know how to store that flat of Plant City strawberries, or you'll end up throwing a mushy mess in the trash. To maintain freshness, keep the unwashed berries in the refrigerator in a large container with a dry paper towel at the bottom. Before using, wash with the green hulls attached under a gentle spray of cool water. Serve at room temperature.
just like mama's
 Dell’ Amore Premium Marinara Sauce |
how not to eat like a pig
 Gatorade’s EDGE 24-ounce bottle |
- Bring home leftovers.
- Order an appetizer as a main course.
- Order one main course to split between two people.
- Ask for a half-order portion. Many restaurants do this for a reduced price.
gulp
Sport drink aficionados will find Gatorade's new EDGE 24-ounce bottle easier to hold. The EDGE -- Ergonomically Designed Gatorade Experience -- bottle was designed after the company researched athletes' ability to rehydrate more quickly. The bottle has softer plastic, a squeezable grip zone and a squeeze-in-your-mouth cap, which opens and closes with a twist. It's $1.39.
history to digest
For a look at the intertwining of history, culture and food, check out The Historical Cookbook of the American Negro by the National Council of Negro Women Inc. (Beacon Press, 2000, $20). In this reprint of a 1958 community cookbook, you'll find photographs of famous African-Americans along with brief biographies and copies of documents such as the Emancipation Proclamation.
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From the Times Taste section
From the features wire
