MENU
 

How To...

Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques

Just Tell Me What to Eat!

The Delicious 6-Week Weight Loss Plan for the Real World

Just Tell Me What to Eat!

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.

Get the prescription for better health as well as healthy weight loss, including:

  • What to eat
  • How to cook it
  • When to eat it
  • What to eat at a restaurant
  • What to eat if you're in a hurry
  • and best of all....
  • Why eating great food is the best health decision you'll ever make.

Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h


 

Cooking Techniques



Sorbet vs. Sherbet

orange sorbet served in hollowed-out oranges

The difference between sorbet and sherbet is that sherbets contain milk or another fat, making it similar to ice cream. Generally thought of as being fruit based, sorbets can be made with any ingredient.

Sorbets are technically ices (as in Italian ice) and are also referred to as granitas. They were actually the first iced dessert, probably having been invented by the Asians and then introduced to the Middle East and Italy. They are generally granular in texture where sherbet is creamy as a result of the added fat.

The smoothness of a sorbet is also dependent on the secondary ingredients because of how they can change the structure of the frozen recipe. More or less sugar or alcohol or even the amount of water will make a big difference in the texture of the recipe.