Lemon Curd
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- Опубліковано 5 тра 2014
- Lemon curd-edible sunshine-everyone loves it. Click for the recipe: chfstps.co/1fNEWYz
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I never thought you would make it using sous vide. I usually use a Bain Marie.
Loved your technique of making. Congratulations.😍❤🇧🇷🍋🍋🍋
I'm going to try it this way! So much easier than whisking forever! Thanks!
Did you have chance in the last three years to make it?
metoo
@@simisup5423 I'm about to try it. I'll let you know.
That was totally awesome!!!! Nice!!
this chanel is so satisfying
Riley is the shit! Great video, always love your stuff!!
Does anyone know what pastry bag tip they are using in the video?
high quality videos!
wow
Is there a difference in taste or texture with sous vise or cooking the curd on a stove? Or is the sous vise a sure way to make sure u don't run the risk of curdling the curd?
What makes you use one kind of strainer over another?
For those of use with a cheap vacuum pump that can't handle liquids, will the eggs tolerate being frozen or will that set them?
just one question, what haven't you sous vide and or tried to sous vide?
It's there another way to cook this instead sous vide?
Thanks! love the videos!
the normal method is over a bain marie
This channel feels like a cooking channel for hipsters. I like it! Subbed.
That's an insult to this channel.
That's what exactly is. But I must admit I've learned a lot from here, things I didn't even know they existed. I think one must learn from as much sources as he can without any prejudice and then, only after gaining a complete knowledge, try to put that knowledge in practice in its own way.
Facts
Francesco Anastasio this is true for everything
Yummm, this looks easy! (though I don't really have citric acid so maybe ill just do the sous vide and then blend) No whisking over stove involved :D
Glad to see someone with common sense. Finally!
I love this stuff, and may be making it this weekend for a friend...:)
Maybe no one will be able to answer this but maybe I’ll get lucky: I’m trying low-carb and am using xylitol instead of sugar. It has a cristalline texture, dissolved in hot liquids and has 70% of normal caster sugar’s sweetness. But would it work in this? Is the only job of sugar in lemon curd to sweeten it, or is it about a chemical reaction that xylitol might not provide? The stuff is quite expensive, so I don’t want to waste it, in case it doesn’t work...
delish
what does the citric acid do?
tesco finest range is great
Love it!
Can you simply replace lemon with key lime to make key lime tart?
Or that'll require modification to the amount of citric acid to add..
I do this all the time with all kinds of citrus...
Adjust it to taste ot omit it all together its not a deal
breaker.
Yuji Aizawa I have substituted many different purees when making curd but I always keep at least ¼ of the citrus juice to maintain enough acidity/tartness. The citric acid in this recipe may help with that too.
Deixeu de explicar cuentos xinos i dediqueu en la veritable explicació de gastronomia real. un salut xef
what is saus vide?
btw absolutely love ChefSeps
stefan lines I am not sure what "saus vide" is. But, sous vide is using a water bath for a totally controlled temperature environment. If you set your oven to 350, there may be a rise or drop in temp, but not with the water bath. Food is usually cooked for long periods of time at a lower heat. This is awesome with eggs. You can completely cook a egg yolk, but still have it in liquid form. No small bits of yolk, like you can get by making lemon curd on a range top.
If I have sheet gelatin how much do I use compared to the powder?
Where did you see gelatine???
@@ivegotheblues If you follow the link for the recipe it mentions it but not in the video for some reason. If you want extra stability for lemon bars or lemon meringue pie it helps.
Oh, sorry, didn't see that
oh, I miss Riley.
i think you can bain marie/cook over a hot water bath for this one...just make sure not to use really high heat and have an ice bath near you to prevent the egg yolk from scrambling....just need to practice technique and patience
What if you dont have sous vide?
too much hassle, I'll just use the good old double boiler methods. but thanks for the video!
👍
What mean curd?
One hour for lemon curd
does this taste like lemon
no it tastes like chocolate
+Joe Florentin fuckstupid video
yes lemon curd is like the best shit in the world
Best recipe for diabetes
they're gonna sous vide this, right?
sous vide everything .___.
(and then strain it)
***** but why would you not do that?
Straining is (optional) though.
Thumbs up
I’d have a sous vide in my home but I’ve no counter space for a swimming pool.
Is lemon curd just a dessert hollandaise? 🤔
So you Sous Vide for an hour instead of just doing it the 10-15 minute way? You can use the extra 45 minutes to allow it to set and you’re done while you still get the same consistency
or u can just pop it in the bath and not worry about it then use that 10-15 mintues of standing in front of the stove wasting ur arms energy for something productive
Pls tell me how to make eggless lemon curd thx
But isn't this the same concept like a lemon meringue filling, just a bit runnier in consistency?
Why would you need citric acid?
It's just vitamin C. It adds an extra sour flavor and kind of fizzy texture. Take a vitamin C tablet and grind it up, that's citric acid.
zippadeedooday vitamin C is not citric acid, its ascorbic acid. I would be sure about these things before you go around dishing advice.
Fair correction. It's still a perfectly safe organic acid found in piles of things like lemons. Complaining about them adding extra citric acid is like complaining about them adding an extra tsp of lemon juice - just plain silly.
zippadeedooday I would assume that citric acid plays more of a chemical role than merely flavor enhancement, possibly to aid in thickening since acids coagulate proteins. Adding ascorbic acid in the same proportions most likely won't yield the same results.
completely convinced that all of the men at ChefSteps are cute
is the citric acid 100% completely necessary?
+Toby Russell You can omit the citric acid but it will alter the flavor a bit.
it is basically lemon juice but powdered form and taking out the lemon leaving only acid, it is found as the coating(mixed with sugar) for sour candies, things found packaged use it a lot because lemon juice degrades rapidly over time.... so in short it is acid from citrus, kinda like you have fructose from fruit sugar
+sam fields actually,what gives the sourness to those candies is malic acid(c4h6o5),because is,in flavor,acid,compared to citric acid that is kind o bitter
Looks great, definitely one of the best uses of sous video in my opinion. Shame the recipe is behind a paywall
at least it wasnt sieved
Get me simmering water and I'm good to go minus all these chemicals.
there is no chemical inside
What If I don't have a sous vide machine?
use a cooler and some hot water and Ziploc bags. usually does the trick :)
this is not "home friendly". Not everyone has sous vide. Almost all their presentations were using sous vide which is quite unfortunate for those who can't afford to have one :>.
This is alot of work
Actually it's 1/3 of the work that requires the original recipe.
This sounds like Black Mirror music
instead of the sous vide, cant i just get a pot with water boiling, and some ziplock bags?
NICE IDEA! But unfortunately it doesn't work the same. The sous vide machine will keep the water temperature the exact same for the amount of time you set it to. This constant temperature (and the time given) are what give the food different consistencies and even flavors. Expansive machine though :(
Step 1-5 Sous Vide everything . 😉
Will this pipe? :>
I understand the sous vide but how do I make it in a pan 😂
Chemical for the day- citric acid. At least it's no lecithin p50 or some ethydianimetetracycline thingy?
Really? You have problems with citric acid?
hope you don't like ... oranges...
***** this comment sounded really cool in your head but barely makes any sense in the beginning and then leaves you to coinside with the mentality that promotes genocides... nice.
SteadyBakin Half of it is scarcasm, half of it is not.
Citric acid is not a chemical.....Perhaps a little research
before beaking off would be good
Didn't know it takes this long to make a lemon curd. What happened to cooking this on a simmering water?
Kevins kk keuken is better
can anyone explain why sous vide cooking is healthy and safe? is it even legal??
+Aditya Pradipta Here is a ton of free information for you on sous vide, including discussions about health and safety: www.chefsteps.com/classes/cooking-sous-vide-getting-started/landing#/ Thanks for watching!
+Aditya Pradipta considering we use it in our restaurant every day, im pretty sure its legal. why wouldnt it be?
Fırst rules:buy sous vide machine
The idea of lemon curd has always seemed unappealing to me -- (I think it's the word "curd"). I've also tasted some pretty bad lemon curd, kind of like an overly sweet lemon pine-sol gel. Really terrible. Your videos give me hope that all the gross pine-sol tasting lemon curds out there can one day transform into something real like this.
Lemon curd is one of my favorite things. I could eat that like a bowl of yogurt.
+Sarah Sabih I use lemon curd in many of the cakes I make. This version uses sous vide which is only used in restaurants. Look up the recipe on Martha Stewart's web site. It is delicious and quite easy.
+Sarah Sabih Sorry about the year later reply. For the name just call it lemon custard, since that's what it is. Real lemon curd is with egg yolks only. It's a lovely rich tart lemony custard. I make it on the stove top with a double boiler.
Why make it easy when it is complicated!
chemicals from plastic go to the food
This is the most complicated lemon curd recipe in the whole world, sous vide?? And adding Citric acid?
seriously, do you really have to cook it in a sous vide? can't you just do the normal thing and boil it?
Double boiler is probably the best and most practical method... or as I call it, placing a mixing bowl over a pot of water over medium-high heat.
Sous-vide is one of the better, if not best methods of cooking food.
It locks in moisture, and temperature, allowing for an even and perfect heat.
These guys are chefs, they have the equipment. Everything else is just an alternative that can be done well enough.
All you need to make a substitute at home, is some zip lock bags, water at the right temp, a thermometer and a big container that design to store hot or cold things in it. (like a beer cooler, or a deep fryer, or a big Thermos).
www.theguardian.com/lifeandstyle/gallery/2012/mar/21/how-cook-diy-sous-vide-pictures#/?picture=383998339&index=0
If you want to do everything like you always have
why do you even bother coming here and getting all negative?
theres pleanty of websites that condone the inside of the box and
they welcome that kind of thinking
bain marie...
Y'all need to stop with this sous vide crap
Y'all need to stop with this crap comment.
Sous vide is a slow process at a lower temperature adding taste and reserving flavours... Its no crap, I thought it was just like you, culinary school put me to the test as a challenge with salmon, and man this is no joke!
Do we have to sous vide everything? Seriously????
I give this 100 thumbs down just for the sous vide aspect - there are other options and the sous vide was just sous vide for the sake of sous vide - utterly pointless.
But why wouldn't you sous vide it? It's simpler. Change isn't always bad. Just like how you say this is "just sous vide for the sake of sous vide", one could argue that your comment is hate just for the sake of hate. Please provide a couple of arguments as to why this shouldn't be cooked sous vide.
Jesper Hagander You are seriously right... my comment was more than a bit cray-cray and as I read it, I was like, wtf said that. Weird... I must have had the weekend crazies.
Anyway, I get this is an off-beat channel and love a lot of their recipes. Maybe I was just pissed because I don't have a sous vide machine.
Sorry ChefSteps, nothing to see here...LOL
badjujuwan I was gonna to ask for help so that someone could rescue you from the man that was pointing a gun to your head forcing you to watch the awesomeness that is Chef Steps.
Benjamin Roman
Awww, how sweet. It's okay though - I was rescued about a month ago.
why the heck are you here and posting?
If you dont like it dont come here
Cooking food in plastic...meh. Is this safe?
are you sure you're living in 2014
So it's an idiot proof recipe, where's the technique chef