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Old 07-25-2016, 03:38 PM   #1
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Mom's Lemon Curd vs Sous Vide Lemon Curd

Mom's Lemon Curd vs Sous Vide Lemon Curd


Mom finally taught me her lemon curd recipe when she was 90. We stood side-by-side at the stove, each stirring our double-boiler frantically. I watched her every move, but it was really frustrating, because she measured nothing.

"Start with four ounces of sugar." I went to get my fancy digital scale, but she pooh-pooed me, grabbed an enormous British tablespoon, and dumped four scoops into her bowl. I howled at the imprecision of it all, and asked her to measure out four scoops into my bowl. When she was done, the scale read 4.0 ounces. I buttoned my lip.

The rest was also purely winging it, but exactly the same amounts of every ingredient went into our double-boilers. Hers turned out markedly better, goshdurn it. (This was back when she was still working. She was a nurse, and described her job as "taking care of old people.")

But lemon curd (and all the other curds you can imagine, like try tracking down actual Seville oranges - the bitter type beloved by marmalade-makers) is trivial via sous vide. Here's the Anova recipe, which involves putting ingredients in a bag, giving them a squish, bathing them, and when they are finished, giving them another squish. It's as good as my Mom's.

From there, it's trivial to stiffen up the recipe a little for making of (say) Napoleons, though I can't imagine why anyone would want to do that:


RIP Mom: she lasted to age 98, living alone until the end.

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Old 07-25-2016, 05:11 PM   #2
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We always welcome new recipes. But I think the recipe from Princess has everyone drooling when it is made.

Lemon Curd a la PF

I love lemon anything. You might want to give it a try. So worth the effort.
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Old 07-25-2016, 05:40 PM   #3
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We always welcome new recipes. But I think the recipe from Princess has everyone drooling when it is made.

Lemon Curd a la PF
Yeah, I saw that, but it's the standard, finicky double-boiler recipe. The one I posted is about ten times easier.
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Old 07-25-2016, 05:51 PM   #4
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Originally Posted by outRIAAge View Post
Yeah, I saw that, but it's the standard, finicky double-boiler recipe. The one I posted is about ten times easier.
I,I,me,me, do you ever get over yourself?
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Old 07-25-2016, 07:23 PM   #5
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Your sous vide recipe is flawed.

It calls for the juice of 4 lemons.

I can guarantee the juice of my Meyer lemons contains much more juice than that of a common lemon. All lemons are not created equal.
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Old 07-25-2016, 08:04 PM   #6
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I,I,me,me, do you ever get over yourself?
Before posting, I searched to see if anyone had posted a lemon curd recipe. I found the one you mentioned, and I also found that it used the standard, finicky double-boiler method, so I posted the trivially-easy recipe that came with my circulator.

I do not understand why you equate that with failing to get over myself, and I ask you to refrain from posting purely hostile comments on an otherwise civil forum.
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Old 07-25-2016, 08:30 PM   #7
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Your sous vide recipe is flawed.

It calls for the juice of 4 lemons.
You are correct! I obviously wrote it down wrong. The three lemons I used were particularly juicy, and the recipe worked, but I agree that giving the lemon juice by volume instead of lemon-count would be clearer.
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Old 07-25-2016, 09:12 PM   #8
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Originally Posted by outRIAAge View Post
You are correct! I obviously wrote it down wrong. The three lemons I used were particularly juicy, and the recipe worked, but I agree that giving the lemon juice by volume instead of lemon-count would be clearer.
Actually, in fairness to you, the recipe in the link you left Sous Vide Lemon Curd
wasn't yours, but from a professional. One would think that she should be aware lemon juice should be listed by volume.

And by the way, I enjoyed the story with your Mom. I miss mine every day too.
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Old 07-26-2016, 01:45 AM   #9
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Originally Posted by outRIAAge View Post
...she was still working. She was a nurse, and described her job as "taking care of old people."...

...RIP Mom: she lasted to age 98, living alone until the end.
I'm not one to make (or use) lemon curd on a regular basis, but I must say I would have loved to have had your Mom as a friend. She must have been, in the words of my Mom, quite a pip.
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Old 07-26-2016, 11:39 AM   #10
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Quote:
Originally Posted by outRIAAge View Post
Yeah, I saw that, but it's the standard, finicky double-boiler recipe. The one I posted is about ten times easier.
After you purchase an Anova Sous Vide....
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lemon, recipe

Mom's Lemon Curd vs Sous Vide Lemon Curd [B][CENTER]Mom's Lemon Curd vs Sous Vide Lemon Curd[/CENTER][/B] Mom finally taught me her lemon curd recipe when she was 90. We stood side-by-side at the stove, each stirring our double-boiler frantically. I watched her every move, but it was really frustrating, because she measured [B]nothing[/B]. "Start with four ounces of sugar." I went to get my fancy digital scale, but she pooh-pooed me, grabbed an enormous British tablespoon, and dumped four scoops into her bowl. I howled at the imprecision of it all, and asked her to measure out four scoops into my bowl. When she was done, the scale read 4.0 ounces. I buttoned my lip. The rest was also purely winging it, but exactly the same amounts of every ingredient went into our double-boilers. Hers turned out markedly better, goshdurn it. (This was back when she was still working. She was a nurse, and described her job as "taking care of old people.") But lemon curd (and all the other curds you can imagine, like try tracking down actual Seville oranges - the bitter type beloved by marmalade-makers) is trivial via [I]sous vide[/I]. Here's [URL="http://recipes.anovaculinary.com/recipe/sous-vide-lemon-curd"]the Anova recipe[/URL], which involves putting ingredients in a bag, giving them a squish, bathing them, and when they are finished, giving them another squish. It's as good as my Mom's. From there, it's trivial to stiffen up the recipe a little for making of (say) Napoleons, though I can't imagine why anyone would want to do that: [CENTER][IMG]https://lh4.googleusercontent.com/-4uGNrWCxt7k/TXRCjbUqEVI/AAAAAAAAAEo/kV2I-pBPl4s/s320/100_0493.JPG[/IMG][/CENTER] RIP Mom: she lasted to age 98, living alone until the end. 3 stars 1 reviews
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