Re: Spumoni Ice Cream
Christine Dabney
wrote:
>I've checked a couple gelato shops/counters this last week just out
>of curiosity, and nada.
>
>Does anybody in any part of the country still have access to retail
>Spumoni?
>
>-sw
I think you were on the right track. I have seen it in one of the
Gelato shops here in town...so maybe just keep looking in such shops?
Christine
--
http://nightstirrings.blogspot.com
Wayne Boatwright
The bakeries in Cleveland's Little Italy all carry Italian ices, gelatos,
and spumoni. Each shop varies in selection, and each shop's spumoni is
different, but all quite good.
--
Wayne Boatwright
------------------------------------------------------------------------
Bread deals with living things, with giving life, with growth, with
the seed, the grain that nurtures. It is not coincidence that we
say bread is the staff of life. ~Lionel Poilane
Bob Terwilliger
> Spumoni.
>
> Whatever happened to Spumoni ice cream? As a kid I almost hated it.
> But even though I haven't had it for 30 years, I can still taste it.
> I hadn't even thought about it until about it again until a week
> ago.
>
> A hint of cloves and nutmeg, is what I would guess having not even
> known what cloves and nutmeg were back then.
>
> I've checked a couple gelato shops/counters this last week just out
> of curiosity, and nada.
>
> Does anybody in any part of the country still have access to retail
> Spumoni?
My local Safeway has it; I just saw it yesterday. It's from Villa Dolce.
Bob
rec...@foodforu.ca
Make your own, here's two you could investigate ;)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: SPUMONI GOURMET
Categories: Desserts
Yield: 6 Servings
5 Egg yolks
3/4 c Sugar
2 c Milk
1 Piece vanilla bean
1 c Heavy cream
1/4 c Sugar
1 tb Chopped marachino cherries
1 tb Shredded candied orange peel
1 tb Slivered blanched almonds
In a saucepan beat 5 egg yolks and 3/4 cup sugar until the mixture
is
thick and pale in color. Stir in 2 cups milk, add a 1-inch piece of
vanilla bean, and cook over very low heat, stirring constantly,
until
the custard is thick. Be careful not to let it boil. Discard the
vanilla bean and cool the custard. Turn it into a refrigerator tray
and freeze it for about 2 hours, or until it is firm, but soft
enough
to be molded easily.
Whip 1 cup heavy cream until it is stiff, fold in 1/4 cup sugar and
1
tablespoon each of chopped marachino cherries, shredded candied
orange
peel, and slivered blanched almonds and chill the mixture.
Chill a 1-quart jelly or spumoni mold and line the inside of the
mold
with the frozen custard. Fill the center of the mold with the
chilled whipped cream mixture, cover the top of the mold with wax
paper, and freeze the spumoni without stirring.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Spumoni
Categories: Ice cream, dessert
Yield: 1 Servings
1 1/2 pt Vanilla ice cream
Rum flavoring to taste
6 Maraschino cherries
1 1/2 pt Pistachio ice cream
1/3 c Chopped pistachio nuts
3/4 c Whipping cream
1/3 c Instant cocoa (dry)
1 pk (10 oz) frozen red
-raspberries, thawed
1 ds Salt
1/2 c Whipping cream
1/4 c Sifted confectioner's sugar
Chill 2 quart metal mold in freezer. Stir vanilla ice cream just to
soften. Stir in rum flavoring. Refreeze until workable. Spread
quickly in layer over bottom and sides of mold, brining ice cream
all
the way to top. (If it tends to slip, refreeze till workable).
Circle
cherries around bottom. Freeze.
Stir pistachio ice cream to soften. Stir in nuts. Refreeze until
workable. Quicikly spread over first layer. Freeze.
Combine 3/4 cup cream and cocoa; whip to peaks. Quckly spread over
pistachio layer. Freeze. Drain berries (discard syrup or save for
another use). Sieve. Mix 1/2 cup cream, sugar and dash salt; whip to
peaks. Fold in berry pulp. Pile into mold; smooth top. Cover with
foil. Freeze 6 hours. Peel off foil. Invert on chilled plate. Rub
mold with hot towel; lift off mold. Cut in wedges to serve. Makes 12
to 16 servings.
MMMMM
rec...@foodforu.ca
wrote:
>Spumoni.
>
>Whatever happened to Spumoni ice cream? As a kid I almost hated it.
>But even though I haven't had it for 30 years, I can still taste it.
>I hadn't even thought about it until about it again until a week
>ago.
>
>A hint of cloves and nutmeg, is what I would guess having not even
>known what cloves and nutmeg were back then.
>
>I've checked a couple gelato shops/counters this last week just out
>of curiosity, and nada.
>
>Does anybody in any part of the country still have access to retail
>Spumoni?
>
>-sw
sf
<arti...@ix.netcom.com> wrote:
>On Thu, 16 Apr 2009 21:15:34 -0500, Sqwertz <swe...@cluemail.compost>
>wrote:
>
>
>>I've checked a couple gelato shops/counters this last week just out
>>of curiosity, and nada.
>>
>>Does anybody in any part of the country still have access to retail
>>Spumoni?
>>
>>-sw
>
>I think you were on the right track. I have seen it in one of the
>Gelato shops here in town...so maybe just keep looking in such shops?
>
Dryers (Edy's in some places) makes retail spumoni, but it's not as
good as what they sell to restaurants.
--
I love cooking with wine.
Sometimes I even put it in the food.
Tonia
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:160409.21153...@sqwertz.com...
> Spumoni.
>
> Whatever happened to Spumoni ice cream? As a kid I almost hated it.
> But even though I haven't had it for 30 years, I can still taste it.
> I hadn't even thought about it until about it again until a week
> ago.
>
> A hint of cloves and nutmeg, is what I would guess having not even
> known what cloves and nutmeg were back then.
>
> of curiosity, and nada.
>
> Does anybody in any part of the country still have access to retail
> Spumoni?
>
> -sw
I've bought Blue Bunny and Private Selection brands of Spumoni at Smith's
and Albertsons grocery stores here in Nevada. I know Smith's is Kroger and
I'm not sure what Albertsons may be; Safeway perhaps?
Tonia
notbob
> Does anybody in any part of the country still have access to retail
> Spumoni?
Apparently, spumoni has become some sort of holiday niche flavor <shrug>.
Kroger stores (City Market, Sooper, etc) carry a house brand spumoni between
Thanksgiving and Christmas.
nb
brooklyn1
"Sqwertz" wrote
>
> Whatever happened to Spumoni ice cream? As a kid I almost hated it.
> But even though I haven't had it for 30 years, I can still taste it.
> I hadn't even thought about it until about it again until a week
> ago.
>
> Spumoni?
>
>
YES!
Too bad you live in texass, you'll never know real spumoni, or real pizza.
http://www.spumonigardens.com/photos.asp
Of course make your own, I've posted a recipe many times.
TARTOFFU
Tartoffu is a dome-shaped Italian ice cream confection, generally served as
a dessert but can be eaten alone as a snack, usually served with demi-tasse.
Tartoffu can be prepared in various sized portions; for single serving, for
six, eight, as many as you'd like.
Here we go...
Choose an appropriate sized [round-bottomed] glass bowl, one large or
several small bowls. Line bowls with plastic wrap leaving extra lapping
over the rim. Place lined bowl(s) in fridge.
Next melt bittersweet chocolate, how much depending upon bowl size(s) - you
can never have too much chocolate - actually how much will become apparent
shortly.
Coat inside of cold lined bowl(s) with melted chocolate. A fairly thick
coat is required, approximately 1/8" thick - you may need to apply 2-3 coats
chilling bowl(s) in freezer between coats.
Chocolate bowl(s) will be filled with ice cream, so begin preparing ice
cream filling ahead.
Here is the traditional ice cream recipe; prepare a quantity which will
suffice. Again, the method whereby this recipe is used for Tartoffu will
become apparent
Spumoni©
I think it would be very hard to find a spumoni mold nowadays, so instead,
use a large 3/4-quart jello mold.
First Mixture:
2 cups milk
3/4 cups sugar
5 egg yolks
1/2 tsp vanilla (or you can use any flavoring you wish)
Combine milk, sugar, egg yolks, and vanilla in a saucepan and cook over very
low heat, stirring constantly until mixture is thick. Cool, then place in a
metal bowl and freeze until mixture is medium hard, about two hours. Mixture
should be soft enough to be spooned out easily.
Second Mixture:
1 cup heavy cream beaten stiff
1/4 cup sugar
9 maraschino cherries, cut into small pieces
1 tbsp. candied orange peel cut fine
2 tbsp blanched slivered almonds
Gently mix all of the ingredients together, and chill in refrigerator. Chill
your mold well. When first mixture is ready, line the inside of the mold
with it, leaving a hole big enough for the second mixture in the center.
Fill hole with second mixture, and cover with wax paper, or plastic wrap and
freeze for two hours. Dip in warm water quickly to unmold. Cut into portions
of 6 to 8
------
Now fill your chocolate lined bowl(s) with ice cream, leaving 1/4" space at
top. Place filled bowl(s) into freezer to set up, about 1 hour. Meanwhile
re-heat or melt more chocolate. Then fill the 1/4" space with a thick
coating of chocolate - this will become the Tartoffu bottom. Cover
Tartoffu(s) with plastic wrap and place back into freezer until ready to
serve.
To serve remove from freezer and peel back plastic wrap. Invert Tartoffu(s)
onto appropriate serving plate(s) and unmold gently and peel off remaining
plastic wrap.
Place one half a glacè cherry on top of each Tartoffu - Mangia!
Dave Smith
> I see it here when I'm looking in the ice cream section at Dierberg's.
> Can't recall the name of it. I might buy it once a year at most. I like
> spumoni but it's not something I go out of my way to buy. Now I want some.
I have not bought ice since I got my ice cream maker about 5 years ago,
so I have been out of touch with what is available in the local stores.
This morning when I was out shopping I went through the ice cream
section to look for Spumoni. There wasn't any there.
Goomba
> I have not bought ice since I got my ice cream maker about 5 years ago,
> so I have been out of touch with what is available in the local stores.
> This morning when I was out shopping I went through the ice cream
> section to look for Spumoni. There wasn't any there.
>
As a kid, we'd visit this Italian restaurant in Washington, D.C. that
had the best little tartufo "bombes" ever. Filled with spumoni which
included assorted things like rum soaked rasins, walnuts, pistachios and
such, it was covered in a delicious hard shell of chocolate. I never see
that on menus anymore and miss it :(
Merryb
> Spumoni.
>
> Whatever happened to Spumoni ice cream? As a kid I almost hated it.
> But even though I haven't had it for 30 years, I can still taste it.
> I hadn't even thought about it until about it again until a week
> ago.
>
> known what cloves and nutmeg were back then.
>
> I've checked a couple gelato shops/counters this last week just out
> of curiosity, and nada.
>
> Spumoni?
>
> -sw
I know Dreyer's makes it...
James Silverton
>I know Dreyer's makes it...
Another Italian ice cream that I liked and which seems to have
disappeared is Tortoni, often called "bisque tortoni".
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
James Silverton
>> On Apr 16, 7:15 pm, Sqwertz <swe...@cluemail.compost> wrote:
>>> Spumoni.
>>>
>>> Whatever happened to Spumoni ice cream? As a kid I almost
>>> hated it. But even though I haven't had it for 30 years, I
>>> can still taste it. I hadn't even thought about it until
>>> about it again until a week ago.
>>>
>>> A hint of cloves and nutmeg, is what I would guess having
>>> not even known what cloves and nutmeg were back then.
>>>
>>> I've checked a couple gelato shops/counters this last week
>>> just out of curiosity, and nada.
>>>
>>> Does anybody in any part of the country still have access to
>>> retail Spumoni?
>>>
>> I know Dreyer's makes it...
> Another Italian ice cream that I liked and which seems to have
> disappeared is Tortoni, often called "bisque tortoni".
Sorry, adding to my own post; when I ate Spumoni it was composed of
three different flavors of ice cream. I am told that Tortoni and Spumoni
are both Italian ice creams but hard to find in Italy too.
Kathleen
Are you sure you're not thinking of Neapolitan, a chocolate, vanilla and
strawberry conglomeration?
As a child I considered it an abomination, although I happily consumed
banana splits containing discreet scoops of those same flavors.
Sadly, these days I can manage no more than a bite or two of any ice
cream, no matter what the flavor. I just don't process it well any
more. It's an enzyme thing, i think. No big deal. I'm weaned, have
been for decades.
Happily, we have a hawaiian shave ice stand close by and there's nothing
better on a hot summer night.
Blueberry, cinnamon, blackberry, strawberry daiquiri, bubble gum,
tiger's blood? Or any of the other 50 flavors and combos? If you can't
find something that sounds good, shame on you, go home thirsty.
Dave Smith
>
>
> Are you sure you're not thinking of Neapolitan, a chocolate, vanilla and
> strawberry conglomeration?
Spumoni is similar to Neapolitan, another Italian name, with chocolate
and strawberry, but with pistacio instead of vanilla.
> Sadly, these days I can manage no more than a bite or two of any ice
> cream, no matter what the flavor. I just don't process it well any
> more. It's an enzyme thing, i think. No big deal. I'm weaned, have
> been for decades.
Try Lactaid pills. They work. My Lactose intolerance has taught me to
avoid most dairy products, but I have got myself into the habit of
taking at least a half Lactaid pill any time I eat any milk or cream
product. I can now enjoy dairy products without all the uncomfortable
side effects.
brooklyn1
"Dave Smith" wrote
> Kathleen wrote:
>>
>> Are you sure you're not thinking of Neapolitan, a chocolate, vanilla and
>> strawberry conglomeration?
Neopolitan is always in a brick shape, with the three flavors in even
layers, with chocolate in the middle, so when sliced each portion contains
equal amounts of each, correctly served it's sliced, not scooped.
>
> Spumoni is similar to Neapolitan, another Italian name, with chocolate
> and strawberry, but with pistacio instead of vanilla.
I've only seen spumoni in chocolate, pistachio, and vanilla that's lightly
laced with marachinno cherry bits, never strawberry... properly served
spumoni is molded, there is actually a specific spumoni mold.
Tortoni has mostly to do with it's presentation, it's served molded in a
round paper cylinder so it can be pushed up onto a plate... typically topped
with chopped nuts or crushed macaroons. Tortoni is not an ice cream, it's a
frozen whipped cream confection, heavily sweetened and that's laced with
sherry, sometimes rum.... but there are plenty of imitations, usually a
cheap ice cream served in a paper tube on stick, popular from those ice
cream vans that cruise neighborhood streets that blare out the same stupid
tune over and over and over again.
Mike Beede
Christine Dabney <arti...@ix.netcom.com> wrote:
One major vendor has it:
<http://www.edys.com/brand/grand/flavor.asp?b=134&f=1626>.
Not sure if they're in your part of the country or not.
Mike Beede
Phyllis Stone
are 5 ingredients and they are listed on the front of the container. I have
only tried the brown sugar and I like it. It is not real sweet and is very
good with fresh pineapple on top.
Wayne Boatwright
> Newsgroups: rec.food.cooking
> Subject: Re: Spumoni Ice Cream
> From: Kathleen <khhfmde...@charter.net>
>
> James Silverton wrote:
>> James wrote to Merryb on Fri, 17 Apr 2009 23:35:16 GMT:
>>
>>>> On Apr 16, 7:15 pm, Sqwertz <swe...@cluemail.compost> wrote:
>>>>
>>>>> Spumoni.
>>>>>
>>>>> Whatever happened to Spumoni ice cream? As a kid I almost
>>>>> hated it. But even though I haven't had it for 30 years, I
>>>>> can still taste it. I hadn't even thought about it until
>>>>> about it again until a week ago.
>>>>>
>>>>> A hint of cloves and nutmeg, is what I would guess having
>>>>> not even known what cloves and nutmeg were back then.
>>>>>
>>>>> I've checked a couple gelato shops/counters this last week
>>>>> just out of curiosity, and nada.
>>>>>
>>>>> Does anybody in any part of the country still have access to
>>>>> retail Spumoni?
>>>>>
>>>> I know Dreyer's makes it...
>>
>>
>>> Another Italian ice cream that I liked and which seems to have
>>> disappeared is Tortoni, often called "bisque tortoni".
>>
>>
>> Sorry, adding to my own post; when I ate Spumoni it was composed of
>> three different flavors of ice cream. I am told that Tortoni and Spumoni
>> are both Italian ice creams but hard to find in Italy too.
>>
>
> Are you sure you're not thinking of Neapolitan, a chocolate, vanilla and
> strawberry conglomeration?
>
Actually, every spumoni I've ever had also had 3 layers. The bottom layer
was chocolate, usually flavored with cinnamon, the middle layer was
pistachio with nuts, and the top layer was more like frozen whipped cream,
usually with bits of cherry (candied?).
Bisquit Tortoni is predominantly frozen sweetened lightly whipped cream
with brandy, rum, crushed ameretti cookies, bits of chocolate, and toasted
almonnds. It's generally frozen in little cups.
--
Wayne Boatwright
------------------------------------------------------------------------
There is no love sincerer than the love of food. ~George Bernard
Shaw, "The Revolutionist's Handbook," Man and Superman
Giusi
"Goomba" ha scritto nel messaggio
> Dave Smith wrote:
>> This morning when I was out shopping I went through the ice cream >>
>> section to look for Spumoni. There wasn't any there.
>>
>
> As a kid, we'd visit this Italian restaurant in Washington, D.C. that >
> had the best little tartufo "bombes" ever. Filled with spumoni which >
> included assorted things like rum soaked rasins, walnuts, pistachios and >
> such, it was covered in a delicious hard shell of chocolate. I never see
> that on menus anymore and miss it :(
Come to Italy and buy tartufi in bars or supermarkets. They don't have
spumoni in them tho, they come in black chocolate and vanilla. I never see
spumoni anywhere, it's all tiramisu endlessly everywhere. As I recall, it
is plain gelato with things whipped into it. Must look it up, although I
never liked it much.
Bob Terwilliger
> I never see spumoni anywhere, it's all tiramisu endlessly everywhere. As
> I recall, it is plain gelato with things whipped into it. Must look it
> up, although I never liked it much.
Here's what I found as a definition:
spumoni
[spuh-MOH-nee, spoo-MOH-nee]
This frozen molded Italian dessert consists of two layers of ice cream (such
as chocolate and vanilla) between which is sandwiched a layer of sweetened
whipped cream that has been flavored with rum and mixed with toasted nuts
and candied fruit. Sometimes the ice cream is lightened with whipped cream
or beaten egg whites before being spooned into the mold. Spumoni is cut into
slices and sometimes served with a sweet sauce that complements the ice
cream flavors.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
From that definition, it sounds like a passable spumoni could be made at
home using a small springform pan or a loaf pan lined with waxed paper.
(Most of the spumoni pictures I saw looked like they'd been molded in
something shaped like a flowerpot, so a traditional spumoni mold probably
looks like a paskha mold.) Maybe I'll try it this summer. Anybody have
flavor-combination suggestions?
Bob
James Silverton
That's a fuller description of what I remember. "Neapolitan"
(three-flavor) is more commonly encountered these days than either
Spumoni or Tortoni.
brooklyn1
"James Silverton" <not.jim....@verizon.not> wrote in message
news:TWkGl.757$N5....@nwrddc01.gnilink.net...
Duh'Weenie couldn't have posted that until after he read my post, and done a
bit of net snooping... now you know why he's slime.
David Harmon
<khhfmde...@charter.net> wrote,
>Are you sure you're not thinking of Neapolitan, a chocolate, vanilla and
>strawberry conglomeration?
>
>As a child I considered it an abomination, although I happily consumed
>banana splits containing discreet scoops of those same flavors.
I don't know, but I always suspected that the quality of the individual
ice creams used in "Neapolitan" were not quite as good as the straight
stuff.
Gregory Morrow
brooklyn1 wrote:
GEE, is Lil' Wayne STEALING again...!!!???
Lol...
--
Best
Greg
"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher
Becca
If you liked that ice cream, you might like this one. Most of us have
seen the Fruitcake Lady on the Tonight Show, her name was Marie
Rudisill. She was Truman Capote's aunt and Sook Faulk's niece, she
wrote "Sook's Cookbook" and here is an ice cream recipe from that
cookbook. You can buy it new or used at Amazon.com.
Sook's Burnt Sugar Ice Cream
makes about 2 quarts
2 quarts heavy cream
3 cups sugar
6 eggs, lightly beaten
Pinch of salt
2 teaspoons pure vanilla extract he refrigerator.
Caramelize 2 cups of the sugar in a heavy (preferably cast-iron) skillet
until it's a good, deep brown. Combine the eggs, the remaining cup of
the sugar, the salt and the remaining cream in the top of a double
boiler or in a heavy medium-size saucepan over low heat. Stir constantly
until the mixture thickens enough to coat the back of a spoon. Carefully
add the caramelized sugar (it will bubble up) while it is still hot and
whisk constantly to blend. Strain through a fine-mesh strainer into a
clean bowl. Cover and cool completely in the refrigerator.
When thoroughly chilled, remove from the refrigerator and add the
vanilla and the whipped heavy cream. Pour the mixture into an ice cream
machine and freeze according to the manufacturer's directions.
Becca
Jean B.
--
Jean B.
brooklyn1
"Gregory Morrow" <sjsej...@cccoycrr.fr> wrote in message
news:cpudnWVw4PkwZ3TU...@earthlink.com...
similar kooky sickos... the creep was swiping stuff from toys r us to use
for luring little boys. Now I feel ashamed for teaching the warped one a
new trick... Duh'Weenie is going about the hood posing with his spumoni
wagon... pretty widdle boy, come closer so uncle ding-a-ling can pinch your
tortoni!
Wayne Boatwright
Neapolitan has always been pretty common. I remember it as a child. I've
never associated it with spumoni, but I guess it could be call a poor
relation. It's usually made with substandard ice creams. Spumoni and
biscuit tortoni I associated with having in Italian restaurants moreso than
pur purchasing them in stores.
--
Wayne Boatwright
------------------------------------------------------------------------
The woman just ahead of you at the supermarket checkout has all the
delectable groceries you didn't even know they carried. ~Mignon
McLaughlin, The Second Neurotic's Notebook, 1966
Bob Terwilliger
> Most of us have seen the Fruitcake Lady on the Tonight Show, her name was
> Marie Rudisill. She was Truman Capote's aunt and Sook Faulk's niece, she
> wrote "Sook's Cookbook" and here is an ice cream recipe from that
> cookbook. You can buy it new or used at Amazon.com.
>
>
> Sook's Burnt Sugar Ice Cream
>
> makes about 2 quarts
>
> 2 quarts heavy cream
> 3 cups sugar
> 6 eggs, lightly beaten
> Pinch of salt
> 2 teaspoons pure vanilla extract he refrigerator.
>
> Caramelize 2 cups of the sugar in a heavy (preferably cast-iron) skillet
> until it's a good, deep brown. Combine the eggs, the remaining cup of the
> sugar, the salt and the remaining cream in the top of a double boiler or
> in a heavy medium-size saucepan over low heat. Stir constantly until the
> mixture thickens enough to coat the back of a spoon. Carefully add the
> caramelized sugar (it will bubble up) while it is still hot and whisk
> constantly to blend. Strain through a fine-mesh strainer into a clean
> bowl. Cover and cool completely in the refrigerator.
>
> When thoroughly chilled, remove from the refrigerator and add the vanilla
> and the whipped heavy cream. Pour the mixture into an ice cream machine
> and freeze according to the manufacturer's directions.
That looks good, but I'd change one part of it: I'd use a pan with a
stainless steel interior (or enamel over cast iron) rather than plain cast
iron, because it's a bit tricky to gauge caramel color in a black cast-iron
pan.
Bob
Becca
You are absolutely right. The instructions say to caramelize the sugar
in, preferably, a cast iron skillet. You have used cast iron and you
know how it holds heat. Once the sugar has caramelized, how do you stop
it from burning? When I make nuoc mau, and you mentioned that you make
it, too, you have to plunge the bottom of the pot in cool water to stop
the sugar from overcooking.
Becca
Becca
LOL Thanks for the laugh. Tomorrow morning, I go back on the low carb
diet. I know how you feel.
Becca
Jean B.
Well, there is bad and then there is BAD!!!! Uh-oh, now I am
thinking I can BUY this flavor here. Nooooooooo....
--
Jean B.
James Silverton
> You are absolutely right. The instructions say to caramelize the
> sugar in, preferably, a cast iron skillet. You have used
> cast iron and you know how it holds heat. Once the sugar has
> caramelized, how do you stop it from burning? When I make
> nuoc mau, and you mentioned that you make it, too, you have to
> plunge the bottom of the pot in cool water to stop the sugar
> from overcooking.
It comes of reading posts incompletely but for a short horrible instant,
I thought you were saying you made nuoc mam ice-cream :-)
Wayne Boatwright
We diet, but we never lo-carb. Today isn't even a diet day, as I'm making
chicken with rolled dumplings and a crumb-top apple pie which is now in the
oven. Not sure what else we'll have with the chicken yet.
--
Wayne Boatwright
------------------------------------------------------------------------
Condensed milk is wonderful. I don't see how they can get a cow to
sit down on those little cans. ~Fred Allen
Becca
> Becca wrote on Sun, 19 Apr 2009 14:57:32 -0500:
>> You are absolutely right. The instructions say to caramelize the
>> sugar in, preferably, a cast iron skillet. You have used
>> cast iron and you know how it holds heat. Once the sugar has
>> caramelized, how do you stop it from burning? When I make
>> nuoc mau, and you mentioned that you make it, too, you have to
>> plunge the bottom of the pot in cool water to stop the sugar
>> from overcooking.
>
> It comes of reading posts incompletely but for a short horrible
> instant, I thought you were saying you made nuoc mam ice-cream :-)
Sorry about that. :-)
Becca