 | Lynn Rosetto Kasper is host of The Splendid Table. . . a nationally syndicated public radio call-in program devoted to the bountiful world of food, broadcast on KMUW FM89, listener supported public radio serving Wichita and South Central Kansas. Tune in every Saturday from 3 – 4 pm and join Lynne and her guests! For more information about FM89 membership, programming and special events, visit us online at www.kmuw.org |
Food & Drink
2002-02-01 16:35:00
Of juicy steaks & gelato
Answer: The difference is generally the quality or grade of steak we get at most markets versus those a restaurant can get. Tenderness and juiciness depend a great deal on the quality of the meat and the amount of very fine marbling of fat present in the lean part of the meat. When you buy steak at a market, look for meat graded "prime" or "choice," select cuts such as rib-eye, New York strip, or porterhouse and look closely for very fine lines of white fat dispersed throughout the lean. Make sure you get a very thick cut (1-1/2 to 2 inches) so you can cook it in a hot pan until the outside is brown and crusty without over cooking the inside.Question: What is gelato?Answer: Gelato is an Italian ice cream but very different from ice cream as we Americans know it. Gelato tends to have less fat, and the secret of its creamy and silken quality is that it's kept at a very soft state so that when it's served you have no sense that it's low in fat, although the fat content can vary from one gelato to another. Gelato is usually based on an egg custard and is served in cones, but, rather than being scooped the way American ice cream is, creamy "petals" of gelato are gathered onto a metal paddle-like utensil and layered, one after another, in the cone. When in Italy, look for signs saying "PRODUZIONE PROPRIA," which means the gelato is made on the premises. The real essence of gelato is consistency and pure ingredients
