A well-written recipe will list all ingredients in the order they will be added in the Preparation Instructions. Most well-written recipes will spell out pan size, cooking temperature, and how much of each ingredient to use. However, you will find some poorly written recipes that use abbreviations. A British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes.
Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. Always grate your lemons first, and then juice them. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd. Remove the zest rind from the lemons using a zester or a peeler be careful to avoid getting any of the white pith.
Juice the lemons after removing the zest. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle.
Remove from heat. The lemon curd will continue to thicken as it cools. Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.
Storing Lemon Curd: Cover by laying a layer of plastic wrap directly on the surface of the curd this prevents a skin from forming on the surface. Store in refrigerator for up to 4 weeks or store in the freezer for one year. Read your recipe carefully before starting: Be sure you have all the ingredients called for and that you understand the recipe clearly.
This is the reason most recipe fail. When preparing a recipe for the first time, it is recommended that you follow the recipe exactly so you have an initial template of how the writer intended it to look and taste. Many nutrition software programs can perform this function. Add a quality photo. In the social media era, people really do eat with their eyes. There is much more to writing a good recipe beyond the basic rules. I asked several recipe writers to weigh in on their best advice.
Check out one of my favorite online purveyors of healthful, plant-based, sustainable organic foods and products, Thrive Market. If you are writing a recipe from scratch and you know the ingredients you want to use, how do you know the quantities?
For example, I want to create a beef pie. I want to use g of meat, how would I know the quantities of the herbs and spices to add to this. This is a good question. A lot of times I get ideas for quantities from standard basic recipes. For example, if you are making mashed potatoes, looking up the ratio of potatoes to liquid can be helpful.
But then the other thing you can do is taste and experiment and add more if needed. Sometimes it takes a few times to get it right. I found it helpful when you said that recipes must contain descriptive words. As you said, the title of the recipe can either invite you in or out. This is something that I would give my agreement to since I am planning to look for recipes cooking blogs. I am getting married in December, and I want to be a good and caring wife.
It will surely make sense for me to find cooking blogs that can interest me. Learning a lot through your blog is really great. It gave me the confidence to write so accurately. Thank you very much. I always like having other people taste my dishes before I try it myself. It gives me ideas on what to improve for the next time.
It gave me confidence to write so precisely. Thank you so much. You are right about testing recipes multiple times before getting it right. My sister is planning to give Russian cuisine a try. I will give her the confidence to continue cooking and to not give up when she gives it a try. He often jots down quantities ahead of time, but nothing else. No matter how you approach the recipe before you start cooking, you'll want to keep a pen and paper in the kitchen.
How much paprika did you use? Did you cook the onions until they were golden brown or deep brown? Existing recipes are just for guidance—the rest is up to you. Try subbing brown sugar for white sugar, fresh ginger for ground.
Use the base coffee cake recipe you like, but experiment with totally different toppings. Work in coconut oil on your first pass, but save the almond flour swap for your second try. Sometimes those anchovies are there for a reason.
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