You do need to be careful with this method. My direct heat method takes less than 10 minutes. I think all of our lives are too short for that. The double boiler method can take up to 30 or 40 minutes of constant stirring. And I have always made lemon curd directly in the saucepan. I hate cooking over a double boiler – they are so easy to tip over. So I decided to cook and soften them first.Īnd then many recipes called for the curd mixture to be cooked at glacial pace over a double boiler (in a bowl balanced over a pan of boiling water). Most recipes call for pureeing the peaches from raw and then starting to make the curd.īut here in the UK, my imported peaches aren’t terribly soft and yielding so I was really worried about them being diced into tiny pieces rather than blending into a smooth puree. I was also interested in the methods and timings in my research phase. How exactly is this Peach Curd Quick and Easy?
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