I read something in a recipe book (which I read with the same ardor that I read (but mostly failed to understand) transformative calculus) and I come across an "aha!" moment and then FAIL to see this concept used in the recipe section.
Case in point: Larry has been seeking out "blood orange" gelato whenever he's in a new town. I asked him if he wanted me to figure out a recipe and he said no...it was the thrill of the chase that he enjoyed.
Fair enough. But I still wanted to understand what made gelato gelato.
So I have two books here from the library and just finished the first one: "GELATO! Italian ice creams, sorbetti and granite" by Pamela Sheldon Johns.
Now, let me make this clear: NOWHERE does Ms. Johns say she is reproducing the identical recipe from the multitude of Italian gelateries she toured in Italy. I'm fine with that.
However, when I read something like this:
"The gelato should be soft like butter" yet they churn it for only 15 minutes for about 15% air volume. How do they get that consistency without stabilizers? Because the gelato is made daily, and doesn't need to be as stable as gelato that is held for several days or longer. They also use a cooked meringue that is folded in, giving the gelato and sorbetti a silky consistency and body.
That last bolded bit was done by ME, because after that....you NEVER SEE the concept of meringue AGAIN with regard to gelato. Eggwhites show up in the sorbet section, but NOTE: the quote was about gelato.
The recipes are Ms. Johns. It's her choice to leave out the
cooked meringue that is folded in, giving the gelato and sorbetti a silky consistency and body.
But then, WHY TEASE ME BY MENTIONING IT and build up my hopes that I can reproduce those nights walking in Florence, Venice, Milan, Rome and Sirmioni, enjoying a tiny scoop of gelato with the love of my life.
Case in point: Larry has been seeking out "blood orange" gelato whenever he's in a new town. I asked him if he wanted me to figure out a recipe and he said no...it was the thrill of the chase that he enjoyed.
Fair enough. But I still wanted to understand what made gelato gelato.
So I have two books here from the library and just finished the first one: "GELATO! Italian ice creams, sorbetti and granite" by Pamela Sheldon Johns.
Now, let me make this clear: NOWHERE does Ms. Johns say she is reproducing the identical recipe from the multitude of Italian gelateries she toured in Italy. I'm fine with that.
However, when I read something like this:
"The gelato should be soft like butter" yet they churn it for only 15 minutes for about 15% air volume. How do they get that consistency without stabilizers? Because the gelato is made daily, and doesn't need to be as stable as gelato that is held for several days or longer. They also use a cooked meringue that is folded in, giving the gelato and sorbetti a silky consistency and body.
That last bolded bit was done by ME, because after that....you NEVER SEE the concept of meringue AGAIN with regard to gelato. Eggwhites show up in the sorbet section, but NOTE: the quote was about gelato.
The recipes are Ms. Johns. It's her choice to leave out the
cooked meringue that is folded in, giving the gelato and sorbetti a silky consistency and body.
But then, WHY TEASE ME BY MENTIONING IT and build up my hopes that I can reproduce those nights walking in Florence, Venice, Milan, Rome and Sirmioni, enjoying a tiny scoop of gelato with the love of my life.