citrus sorbets

aaah,a tip, from the archives of Shuna Lydon's blog I just can't seem to stop reading even though it's growing late.

It is best to eat citrus sorbets soon after they are churned. They tend to freeze rock-solid.

{If you find that this is true, "temper" your sorbet in your refrigerator for about 20 minutes or as long as it takes to come to desired temperature.}

On a similar note, I noticed my strawberry ice milk was also better/softer after about ten minutes of sitting out. When initially removed from the freezer, I could barely scoop it but ten minutes later the iciness was mostly gone and it had a rather creamy mouthfeel after all.

I made a second batch of ice milk tonight that had been doctored with 3T peppermint schnapps and, when mostly frozen, chopped thin mint cookies. Pissed off after the strawberry experiment I figured the extra sugar would help it freezer better. We'll taste the results tomorrow.

I'm going for Vietnamese food in Oakland tomorrow night, for someone's birthday party. I have to be in Berkeley tomorrow afternoon--maybe I'll stop by Sweet Adeline's or the Berkeley bowl or somewhere I probably won't get back to once I move to SF.

I really like Shuna's blog, and I really hope that she writes me back and that I can help with one of her cooking classes. I feel like I'm always struggling to learn more or better but I don't have other people I can bring that dialogue back to. Not even the pastry girls, really. Sometimes, sure, but not really. In culinary school I wasn't caring about the whys of what I was doing so much, so I think they'd be really surprised at me...if they knew I got Food Arts and ate at all the best restaurants I could (not) afford to go to, and arranged unpaid stages with amazing chefs and relocated my whole life for food, if they knew I made lists and try to really understand the thing (cardamom. sorbet base. dough.), well, do they do the same thing? I don't know.