Zabaglione - was, Re: SC - Book Review WAS Verjus

[CBlackwill at aol.com]

In a message dated 3/29/00 11:27:14 AM Pacific Standard Time, 
Gwynydd_of_Culloden at freemail.com.au writes:

> Not quite the finest.  Icing sugar is ground even more finely - so finely 
> that it is as powdery as flour (I have a feeling that the Americans might 
> call icing sugar "powdered sugar" and castor (or as I have seen it spelled 
in 
> some US cookbooks, caster) sugar "confectioner's sugar", but I could be 
wrong 
> about this).  Castor sugar is more finely ground than regular sugar, but it 
> still has visible crystals.  I think that the reason for using it is that (
> having smaller crystals) it dissolves more quickly than plain "granulated" 
> sugar.

We Americans sometimes call Icing sugar "powdered sugar", and confectioner's 
sugar "powdered sugar", too.  Chalk it up to our silly accents.  
Caster/Castor sugar in the U.S. is "superfine sugar" or, believe it or not, 
"caster sugar".  When will we ever get this straight?

Balthazar of Blackmoor.

Man cannot live on bread alone... he must have beer to soak it in.