Do I watch these on Tastemade when they come out? Yes. Do I still watch them on UA-cam as well? Also yes. I do think that deserved a 9 for presentation, though. So pretty!
And for those who want to cut on their calories: technically, additional fat is not even needed to make a curd. After all, a curd is basically just a very smoothly scrambled egg dish --- which, weirdly, some people hate "because it's too raw" even as they wolf it down as dessert. You can absolutely drop the additional fat to zero if you think you won't miss its taste and if you can manage a very smooth scramble. It helps to have well controlled temps and tempers --- and that last bit is more likely if you do not have to make a gigantic batch of curd. But if you really want insurance, so to speak, dump more fat in. Fat gets in the way of the egg proteins as they cogulate in the heat.
It's exactly the same if you use the entire egg.....the key is the butter at the end, in small chunks. You also do not need a double boiler as long as you are careful. The butter does not stop the cooking, it makes it shiny and custard like. You made this WAY harder than it needs to be
No way! That's easy enough even for kirchen-allergic me! But no way I'm pouring slimy eggs through my hands. Love ya, but I can barely stand even looking at raw eggs when I'm dealing with them.
Do I watch these on Tastemade when they come out? Yes. Do I still watch them on UA-cam as well? Also yes. I do think that deserved a 9 for presentation, though. So pretty!
I hope the Struggle Whisk 3000 is enjoying its vacation on the beach 🏖 sipping margaritas.
I didn't know I wanted this information until this exact moment...
Thanx, Chef Frankie, for another great idea. When it's strawberry season here on Long Island, I'm going to make this recipe.
I’m happy for the success of the channel, no more need for “struggle tools”
I have found the Peter Pan of food. Love it😊
Haha! He's so fun! And I usually hate cooking shows.
Thanks🥭
Very good 👏👏
Yum! and so simple!
Cannot find recipe 😰
Is that around 6tbsp of butter
My mom would make this and use it as a topping for pound cake and angel food cake.
Yum!!!
Lemon is a highly underrated flavor.
I used lemon in everything. Its like salt, it brings out flavors. I also like to use preserved lemons in dishes too.
I like this so much that I watched the ads!
Will plant butter work the same way for us lactose intolerant folks?
As long as it has fat, it would. A lactose-intolerant person nyself, I use a good olive oil. Much sunnier flavor that way, too.
And for those who want to cut on their calories: technically, additional fat is not even needed to make a curd. After all, a curd is basically just a very smoothly scrambled egg dish --- which, weirdly, some people hate "because it's too raw" even as they wolf it down as dessert.
You can absolutely drop the additional fat to zero if you think you won't miss its taste and if you can manage a very smooth scramble. It helps to have well controlled temps and tempers --- and that last bit is more likely if you do not have to make a gigantic batch of curd.
But if you really want insurance, so to speak, dump more fat in. Fat gets in the way of the egg proteins as they cogulate in the heat.
Where can I find me one of those fridges that actually have food in them?
Sometimes I think he smokes a doobie before he films these. 😂
Y U M!
Automatic thumbs up.
Why did he sound like the guy from Tangled when he said 'water' ?
Who else eats the leafy bits on their strawberries?
It's exactly the same if you use the entire egg.....the key is the butter at the end, in small chunks. You also do not need a double boiler as long as you are careful. The butter does not stop the cooking, it makes it shiny and custard like. You made this WAY harder than it needs to be
No way! That's easy enough even for kirchen-allergic me! But no way I'm pouring slimy eggs through my hands. Love ya, but I can barely stand even looking at raw eggs when I'm dealing with them.