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madbakerThis week's Resolution Recipe: (Sous vide) Lemon curd.
6 Tbsp unsalted butter, melted and cooled slightly
juice of 4 lemons (We used Meyer; also added zest from 2)
6 large egg yolks, at room temperature
1 cup sugar
Set the recirculator to 179. Whisk together the sugar, butter, and lemon juice. Continue to whisk until the sugar is dissolved. Add the egg yolks and whisk to combine.
Transfer to a large Ziploc. Place in the water bath and set the timer for 45 minutes.
A few minutes before the timer ends, prepare an ice bath. When the timer is done, remove the bag from the water. Shake vigorously to stir the contents and immediately transfer to the ice bath. Once the curd is cool, transfer to the fridge and chill overnight.
The next day, pour the curd into a bowl and whisk to ensure that it is smooth.
Preface: I have a block where lemon curd is concerned. It doesn't matter what the recipe is: when I cook it, it fails. Usually it just doesn't set up. I'd given up ever trying because after four straight failures, I was done.
What worked: This took me out of the cooking loop. Apparently that was what was needed. It was (eventually, see below) the right texture. Beautiful flavor and color.
What didn't: It took two days to set up rather than one. The zest added lovely flavor, but made it less smooth.
Will I make it again? I won't make lemon curd any other way. (I also can't.)
6 Tbsp unsalted butter, melted and cooled slightly
juice of 4 lemons (We used Meyer; also added zest from 2)
6 large egg yolks, at room temperature
1 cup sugar
Set the recirculator to 179. Whisk together the sugar, butter, and lemon juice. Continue to whisk until the sugar is dissolved. Add the egg yolks and whisk to combine.
Transfer to a large Ziploc. Place in the water bath and set the timer for 45 minutes.
A few minutes before the timer ends, prepare an ice bath. When the timer is done, remove the bag from the water. Shake vigorously to stir the contents and immediately transfer to the ice bath. Once the curd is cool, transfer to the fridge and chill overnight.
The next day, pour the curd into a bowl and whisk to ensure that it is smooth.
Preface: I have a block where lemon curd is concerned. It doesn't matter what the recipe is: when I cook it, it fails. Usually it just doesn't set up. I'd given up ever trying because after four straight failures, I was done.
What worked: This took me out of the cooking loop. Apparently that was what was needed. It was (eventually, see below) the right texture. Beautiful flavor and color.
What didn't: It took two days to set up rather than one. The zest added lovely flavor, but made it less smooth.
Will I make it again? I won't make lemon curd any other way. (I also can't.)
no subject
Date: 2018-02-20 09:08 pm (UTC)no subject
Date: 2018-02-21 03:29 pm (UTC)no subject
Date: 2018-02-20 11:37 pm (UTC)So far I've managed thawing and reheating frozen smoked meats (already vacuum sealed, so easy) and carrots and a few pre-marinated things from Trader Joe's, but nothing more challenging. And I *love* lemon curd.
I'm now intrigued about trying grapefruit curd thanks to allison_is.