How to Make Updated Italian Classics Like Chicken Piccata and Chocolate Semifreddo 

@Bo Lewis. Thank you Bo. I love the suggestion. I am an unselfish vegetarian, and I am always looking for great recipes for my family, so I will give this a try, and slice the lemon as you suggested. God bless. 😘

Instablaster.

cbboucher I think she got lost in his eyes for a second

I guess I need to watch the video again. I don't see it. However, I do wear glasses. 😁

@Bobbi Laird. You are funny. 😁

If they're that fussy they shouldn't be watching this and they should already know how to make it.

It doesn't take much effort to make Italians go completely bonkers

I thought the same.... I think it would make the perfect last addition to this recipe!

Possibly too much acidity. The lemon is bright and white wine is usually bright so when you double the acidity you might have too much. There are ways to get around this. Adding more fat or a tiny bit of baking soda.

Le Cruset

staub

3:13 giggle

If you don’t have kosher salt, you can typically substitute about half the amount of regular table salt by volume. For example, 1/2 teaspoon of table salt is about the same by weight as 1 teaspoon of Crystal Diamond brand kosher salt. Morton brand kosher salt is somewhere in between.

mandarin in a rum sauce would be yummy!

Or fresh strawberries.

Do you think rice is a good starch with it?

I think French fries would be great

Or buttered parm noodles!

The Shakers made a pie by piling alternating layers of very thinly sliced lemons with sugar. It looks like it'd be nasty with all that lemon and it's peel still on, but its really good.

This made me smile - when my kids were little (2 years apart) one would eat the inside of the lemon, the other would eat the outside!

Heavy cream and whipping cream are the same thing, so you're good to go!

Whipping cream has about 30% milkfat, while heavy cream has 36% milkfat. Ironically it's easier to whip heavy cream than to whip whipping cream. Still both of them are close enough in milkfat that you can always substitute one for the other.

They are related. (the equation is in the link) en.wikipedia.org/wiki/Thermal_effusivity

@@LENZ5369 The temperature of the contact surface between Dan's hand and ice cubes could indeed be calculated straightforwardly, with another thermal property: thermal effusivity, defined as the square root of the product of the material's thermal conductivity and its volumetric heat capacity, according to the link provided. Thank you very much. A real pleasure.

And if they did pronounce semifreddo the Italian way, people would complain that it sounds fake and out of place. So whatever.

I think so, but check out what Bo Lewis said as a comment. It makes sense. I'm vegetarian and I am going to try the recipe for my family, but with Bo's suggestion. God bless.

max50011 The cutlets are one half inch thick. I use this method frequently, and it always works. The salt brine truly keeps the meat moist.

love Julia's sense of humour!-'shircular' ha! never had a semifreddo before those cherries look devine.

They didn't even have him for the 20th anniversary show, so....

I think he left with some perpritory info and was sued.

...melting...

It's still a mistake (mine) to explain why the chocolate semifreddo is harder to melt than ice cream, by their difference in mass density. The higher heat capacity of more condensed semifreddo may contribute to the difference in how easily the two melt, but probably is not the defining factor. To produce ice cream, nowadays large food companies do use considerably higher content of cream with a lot of air whipped into it, to create a soft, smooth texture, so the whipped heavy cream in the semifreddo recipe wouldn't make the difference either, though higher content of air does help to prevent the melting in both cases. Then what's the most significant difference in ingredient, between ice cream and chocolate semifreddo? CHOCOLATE, I would say. Good chocolate will melt at 30C~32C, lower than body temperature. So the question comes down to the phase change phenomenon of the mixture of water and chocolate. Below the melting point of water, both water and chocolate are solid. Above the melting point of water but below that of chocolate, ice is starting to melt, but the chocolate is still solid, so with the solid support of chocolate, you can still cut the semifreddo with a knife at the room temperature. Above the melting point of chocolate 32C, everything melts. That's the reason why the chocolate semifreddo is so light and refreshing when consumed. If you replace the chocolate in the semifreddo recipe with flour, the resultant would be something like the batter of a chiffon cake. After freezing, probably you can still cut with a knife at the room temperature, but when you eat the frozen batter, it would be much harder to melt. So nothing compares to chocolate. It's worth to say the phase change phenomenon of a mixture of inert ingredients with different melting points, does not always resemble that of water and chocolate mixture. Under rarer circumstances, some ingredients could form a eutectic mixture at certain ratio, which would have a single melting point lower than either of the components. The effect would be just opposite to what has been observed on the phase change behavior of the water and chocolate mixture. The eutectic mixture would be easier to melt than each of the components.

You're right. Arrest them!

Just because you don't like lemons in the sauce, that doesn't mean you're stupid. You're being too hard on yourself.

Then takr the lemons out of the sauce they will never ever know.