Home In Disarray

January 8, 2017

The greatest white sandwich bread

soft white sandwich bread
By

This is once again a Rose Levy Beranbaum recipe from The Bread Bible.  During the winter I often find myself baking a lot of bread.  In fact, I bake more bread than Craig and I are capable (or should attempt) of eating prior to it going bad.  Luckily I manage to have pretty good luck in freezing my loafs, and when we don’t have great sandwich bread to fall back on, I find myself disappointed and get down on myself for not just baking off a few loaves of bread every now and again to prevent us from eating something with 11ty different ingredients from the supermarket.  This bread also makes incredible hamburger buns if you decide to shape it into small rounds.  This recipe has a permanent bookmark on it.

preferment

This bread requires a preferment.  That is a small batch of saltless dough that is usually pretty low on flour that spends time allowing the yeast and other microbes in the flour to start developing flavor and interesting.  These are especially important in hearth style breads, but almost all breads can benefit from a little bit of preferment.  Depending on the culture that the style is from, the preferments will have different names.  Italian breads have a biga, French breads have pate fermentee, and American style recipes just have a preferment or a sponge.

knead

Since I only ever use my stand mixer to make bread, my instructions call for the use of the mixer.  If you prefer to make this by hand, please do so, but consider that hand kneading tends to take longer than using a mixer. I also urge you to cook by weight.  This makes bread baking so much easier. And note that instant or bread machine yeast is not the same thing as active dry (which is less fervent than instant)

rise

Basic Soft White Sandwich Loaf – Adapted from Rose Levy Beranbaum

Makes 2 small loaves or 1 large loaf

Preferment Ingredients:

  • 2.25 C + 2 T unbleached all purpose flour (341 grams)
  • 1.75 C room temp water (405 grams)
  • 2 T + 1 tsp honey (45 grams)
  • .75 tsp instant (bread machine) yeast (2.4 grams)

Instructions

  • Make your sponge – In the bowl of a stand mixer, combine the ingredients for your preferment
  • Whisk (either by hand or using your mixer) for 2 minutes to incorporate air and ensure that the mixture is smooth.  It’ll be thin like a pancake batter.
  • Mix your dry ingredients in another bowl and gently spoon over the top of the preferment, completely covering it. Cover with plastic wrap and set aside and allow to set out for at least 2 hours at room temp (or up to 24  hours in the refrigerator).  If the preferment bubbles through the flour blanket during this time, it’s fine.

Dry Ingredients:

  • 2.25 C unbleached all purpose flour (311 grams)
  • .25 C dry milk (40 grams)
  • .75 tsp instant yeast (2.4 grams)

Add-Ins:

  • 1 stick unsalted butter (113 grams)
  • 2.25 tsp salt (15 grams)

Instructions:

  • Add the butter to the bowl and mix with the dough hook on low speed (#2 on a Kitchenaid mixer) for 1 minute, or until it has formed a rough dough.  Scrape down the sides and cover.  Let rest for 20 minutes
  • After 20 minutes has elapsed, sprinkle on the salt and use the dough hook to knead the dough on #4 speed (medium low) for 7 minutes.  Watch your mixer! Mine likes to “walk” during kneading like this and has almost made it off the counter a couple of times.
  • The dough will be sticky and messy and will only start to pull away from the bowl in the last minute or so of kneading.  If it hasn’t become smooth and shiny, allow to beat for up to 3 more minutes. If it is not stiff, add in a little extra flour a teaspoon at a time, if it is too stiff, mist it with a little water.

Let the Dough Rise

  • Scrape the dough into a 4 quart container or bowl (I like using narrow tall containers as it’s easier to gauge exactly how much dough you have) that has been lightly oiled with cooking spray or oil.  Cover the container with a lid or plastic wrap.  Mark or mentally note where double the volume will be.  If the container isn’t marked already, I like using a dry erase marker.
  • Allow the dough to rise until doubled.  In my cold house, I set up a heating pad and set my containers on it, covering them with a towel to hold in the heat.  This usually takes a couple of hours in my house.
  • Turn the dough out onto an floured counter and gently pat/stretch it out to form a rough rectangle.  Try to maintain as much air in the dough as possible. Fold the dough into thirds(like a letter), turn 90 degrees, stretch/pat it out again, and then fold it over again.  This step will help keep you from getting too many big weird holes in your loaf of bread.   Place your dough back into the oiled container and create a new mark at double the height.  It should take up more space this time, there’s air in the dough now.
  • Once your dough has hit your “doubled” mark, turn it out onto a lightly floured counter.  If you are making 2 smallish loaves (this is the size of my old timey pyrex loaf pan), cut it in half, if you are making a big loaf, don’t cut it in half (my large loaf pan is pictured).  Press/stretch the dough into a large rectangle, dimple it to pop any large bubbles, and fold it into thirds again (just once this time). Now roll the dough tightly starting on a short side.  Pull all of the “unfinished” edges in and pinch them together to ensure you have a tight skin.  Place your loaf(loaves?) into a ungreased loaf pan(s?)
  • Spray some cooking spray onto plastic wrap and cover your dough with it.  Allow the dough to rise, once again, until roughly double it’s size.
  • Once the dough has been set aside to rise, preheat your oven to 350 degrees.  If you have a baking stone or steel, make sure it’s in there.  Preheat the oven at least an hour in advance.  Place an empty sheet pan or cast iron skillet on the floor of then oven (if you don’t have an exposed element – if you do, put one oven rack at the bottom position and put your pan on that).
  • When the bread is ready to go, grab a handful of ice cubes and put them in a container. Remove the plastic wrap gently and use a razor or very sharp knife and a confident hand to make a deep slice down the center of the loaf.
  • Gently place your bread in the oven and dump your ice cubes into the preheated empty pan and close the door.  Keep the door closed.  The steam that this ice will generate will allow your bread to rise before the crust sets, and gelatinize the starch on the outside, generating a more robust crust.
  • Bake for at least 50 minutes, turning after 30.  A skewer inserted in the middle will come out clean, or an instant read thermometer will read 205-210 degrees.  One large loaf may take up to 20 additional minutes.
  • When the bread is cooked through, remove it from the oven and immediately turn it out of the pan onto a wire rack to cool.
  • As good as it smells, do not cut into the bread until it has completely cooled, otherwise you’ll smush it and it’ll be gross.
  • This makes phenomenal sandwiches, grilled cheese, toast, or anything you’d use something like wonderbread for but you know, you want it to be good.  With my big loaf pan, the slices only fit in my toaster sideways, but maybe you have a toaster that isn’t 12 years old and tiny.

shape

toast

Posted in: Baking, Food
August 23, 2016

Custardy Sous Vide Crustless Jar Quiches

Sous vide jar quiche
By

Whoa nelly, that is a mouthful.  It has been hot in the Seattle area.  Hotter than most of us are equipped to deal with. With many stretches of days in the 90s, the idea of turning on the oven, and frankly even using the stove has been far from appealing.  I have set up shop on our covered back deck and doing the vast majority of my cooking out there. We have a little plug-in induction burner that I’ve been using extensively.  We also have the Weber grill and my somewhat ghetto fabulous styrofoam cooler lined with a black trash bag that I’ve been doing sous vide cooks in.  It’s super efficient so we’re using a lot less power to cook stuff.  As is my true summer style, I’ve been slacking pretty phenomenal at avoiding meal planning, and that has resulted in pretty sad improvised dinners and lots and lots of breakfast sandwiches (I haven’t told you about the new chickens yet, but we’ll get there).

I really needed to get back on the wagon and start pretending to be a grown up who is actually capable of managing their own life and feeding themselves and their family, so I came up with a meal plan for the week. One of my favorite make-ahead breakfast items is quiche.  Crustless if I’m being lazy or otherwise avoiding extra carbs.  Unfortunately, part of making quiche involves turning the oven on. Sometime last year I read post about making personal sized cheesecakes in jars.  Makes sense, you use a water bath to regulate the temp of cheesecake in the oven anyway.  I imagine that you’d get an even more even perfectly silky texture with a sous vide style water bath.  That got my wheels turning and I decided to try my hand at making personal size crustless quiches in the water bath, and damnit, they are fantastic! They are creamy and custardy (totally set) but not dry or runny.

Sous vide jar quiche

Sous Vide Crustless Quiches (Ingredients for one, easy to scale)

Equipment:

  • Sous Vide temperature controller, immersion circulator, etc
  • 1/2 pint wide mouth jars
  • immersion blender (useful but not necessary)

Ingredients (per quiche – if you have a calculator or basic math skills, scaling up is pretty easy)

  • 22g frozen broccoli florets, defrosted & drained
  • 27g mushrooms, sautéed (just a few slices)
  • 15g shredded cheddar cheese
  • 1 slice thick cut bacon, fried then chopped
  • 1 large egg
  • 30g heavy cream
  • salt & pepper to taste

Instructions:

  • Prep your jars – for easy cleanup, spray or rub with a neutral oil of some sort.  This isn’t necessary though.
  • Portion out broccoli, mushrooms, cheese, and bacon into each jar.  Everything can be capped and refrigerated for up to 3 days at this point if you’re not going to have the time to do your cook right away.  My poor little Anova has a heck of a time getting my water bath up to 172F, so I did this on separate nights.
  • Preheat your water bath to 172 degrees.  While it is heating, crack your egg(s) and add in cream.  I made a batch of 6 quiches, so used 6 eggs and 180g heavy cream.  Add salt and pepper to taste.  Either whisk thoroughly or just blitz it for a few seconds with your immersion blender. The IB will give you a more consistent texture.
  • Divide your egg mixture evenly among all jars and cap them.  You want to tighten the lid finger tight.  Firm but not so firm that extraneous air can’t escape.  If  you’ve ever canned anything, think that tight.
  • Place your jars in the water bath at 172 degrees F.  Bubbles will likely escape as they sink.  If they don’t sink, let them float and cook.  No harm no foul. Cook for 1-2 hours.  Remove from bath.  To do this, I use my canning jar grabber, and with the depth of this bath, I also use a dishwashing glove so I don’t burn my hand.  Verify that your egg mixture is set.  I tilted my jars to pour off the water that’s accumulated on the lids and keep an eye on the filling to see what it does.
  • Allow to cool for 15 minutes on a towel on the kitchen counter, then transfer to a bowl with ice water to cool more.  Refrigerate overnight.
  • I imagine that these are actually pasteurized and as such would last some time in the fridge, but since I am no scientist, and frankly, they’re delicious, mine aren’t going to last all that long.  Safe refrigerated for a week.

Sous vide jar quiche

Nutritional Breakdown if that matters to you:

Per Quiche:

320 calories

25g fat

4g carbohydrates

2g fiber

16g protein

Posted in: Food, Low Carb, Paleo, Sous Vide
March 24, 2016

Eggroll Stir Fry Bowls

By

I totally stole this idea from another blog.  It sounded pretty legit, so I fussed with it to suit our tastes and not depend on leftovers. I am well aware that this is one of the least photogenic foods that has existed.  I’m comfortable with that.  It’s delicious.  If you’re not being so strict about watching carbs, adding shredded carrots or thinly sliced red bell pepper would be really nice.  Really anything can be modified, this is just what I put in mine.

egg roll stir fry

Eggroll Stir Fry Bowls (makes 8)

Ingredients:

  • 32 oz boneless skinless chicken thighs – trimmed & marinated in a little tamari and white vinegar, cut into 1/2″ chunks
  • 1 chub “hot” style breakfast sausage
  • 1 medium-large head green cabbage, cored and shredded (about 24 oz)
  • 12 oz crimini mushrooms, cleaned and sliced
  • 1 container firm tofu, drained, and extra moisture pressed out (if you freeze and thaw, the tofu can be rung out kind of like a sponge) – cut into 1/4 – 1/2″ cubes
  • 3 tablespoons avocado oil
  • 2 tsp ginger root, grated
  • 3 cloves garlic, pressed
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sake
  • 1 tsp sesame oil
  • 1/2 tsp hot chili oil

Instructions:

  • If you have a super hot stove burner and a wok, please, I defer to you.  I don’t.  Everything was done in batches and mixed together in a bowl off the heat.  If you are a mere mortal, follow my instructions.
  • Make sure everything is prepped and ready to go before you start cooking.
  • In a large skillet, brown your sausage.  Once browned, pull the sausage out of the pan into a large bowl but try to leave as much of the rendered fat in the pan.
  • Add your tofu and cook over medium heat to allow the tofu to crisp
  • Once tofu has crisped, dump it into a large bowl with the pork.
  • Reheat the pan over high heat, and add your chicken thighs.  Cook until browned, add to bowl.
  • Pour a little avocado oil into the pan, reduce heat to medium high and add your sliced mushrooms.  Cook until moisture has evaporated and mushrooms begin to turn golden brown. Add them to your bowl.
  • Add the rest of your avocado oil and cabbage.  Cook over medium high heat until the cabbage begins to darken or char a little on the bottom.  Stir/flip the cabbage until it all begins to soften.
  • Add your ginger and garlic to the cabbage.  Stir.  As soon as it begins smelling really great, add the tamari, vinegar, sake, sesame oil, chili oil mixture.  Shake/stir until cabbage is coated and remove from heat.  Add to the bowl.
  • Thoroughly mix everything in the bowl and split the mixture into 8 portions.
  • Enjoy

egg roll bowl assembly

Nutrition Breakdown (per 1/8 recipe)

462 calories

36g fat

10g carbohydrates

4g fiber

36 g protein

DSC_0243

Posted in: Cooking, Food, Low Carb
March 20, 2016

Bacon Cheeseburger Quiche

Bacon Cheeseburger Quiche
By

This is as ridiculous as it sounds.  But it is also delicious, filling, and if you’re keeping an eye on your carbohydrate intake, low carb.  It also gives you all the flavor of a bacon cheeseburger without the bun.  Either eat this on its own, or have it over a simple salad.  I like to double the recipe, make 2, and freeze one of them for a few weeks later.  In my experience, when eating a restrictive diet, the easiest way to set yourself up for success is having tons of “premade” stuff that is ready to eat – which is why I usually have already peeled boiled eggs, string cheese, salami, and jello in the fridge.  This bacon cheeseburger quiche is one of those puzzle pieces.  It keeps in the fridge for a full week easily, although we’ve never had it last any longer than that, if you know what I mean. 😉

bacon cheeseburger quiche

 

Bacon Cheeseburger Quiche (makes 6 servings – photos show a double recipe)

Ingredients(one pie plate):

  • 1lb ground beef
  • 1 tablespoon dry chopped onions (or fresh if you like chopping a tiny amount of onions)
  • 5 oz shredded kerrygold cheddar
  • 4 thick slices bacon, fried till fairly crisp (I use Fletchers from Costco)
  • 71 grams mayonnaise (a few tablespoons)
  • 5 tablespoons sour cream
  • 4 eggs
  • salt & pepper to taste

Instructions:

  • Preheat the oven to 400 degrees
  • Cook your bacon (I trust you’ve done this before and know what you’re doing)
  • In a large skillet, brown your ground beef.  Add the dehydrated onion to the skillet as it’s cooking.  After the beef has browned, drain and remove it to a bowl to cool.
  • Shred your cheddar, and chop the bacon.  Once the beef has cooled, mix in the cheese and bacon.  Transfer beef mixture to a pie plate. It doesn’t need to be greased. There’s enough fat in this that it doesn’t really stick.
  • Combine the mayonnaise, sour cream, eggs, salt & pepper in the bowl.  Whisk until they’re homogenous, and pour the mixture slowly over the beef.  It takes a while for the egg to seep down into the beef mixture.
  • Bake the quiche in a 400 degree oven for 25 -35 minutes, until the center is no longer jiggly when bumped.
  • Remove and allow to cool to room temp.
  • Cover with plastic wrap and refrigerate, or place into a freezer bag and freeze for up to 3 months(I made that number up, freeze for however long you’re comfortable freezing)
  • Slice into 6 slices, reheat in the microwave, and enjoy!

Bacon Cheeseburger QuicheBacon Cheeseburger Quiche

bacon cheeseburger quiche nutrition copy

Posted in: Cooking, Food, Low Carb, Meal Plan
February 15, 2016

Orange Creamsicle Cupcakes

orange creamsicle cupcakes
By

This recipe is originally from the now neglected Not So Humble Pie. It has been heavily modified and dolled up to suit my increasingly picky tastes but is quite good.  The secret to this recipe is the orange bakery emulsion.  It gives you a strong and bright orange flavor that doesn’t bake out the way that an alcohol based extract does.

 

orange creamsicle cupcakes

Orange Creamsicle Cupcakes 

Companion Recipes – Orange Curd & Creamsicle Mousseline Buttercream

Makes 23 (I know, right?)

Ingredients:

  • 200g AP flour
  • 200g sugar
  • 1 Tablespoon baking powder
  • 1/2 tsp table salt
  • 1/4 c (58g) neutral oil (I like safflower oil for cakes)
  • 1/4 c (58g, 1/2 stick) softened butter
  • 1/4 c (60g) sour cream
  • 1/3 c (100g) orange juice concentrate
  • 90g (3 large) egg whites
  • 2.5 tsp orange bakery emulsion
  • 1 tsp vanilla extract
  • 10 drops orange food coloring (I used Americolor Orange)

Instructions:

  • Preheat oven to 350 degrees.
  • Sift together your flour, sugar, baking powder and salt.
  • Combine your oil and butter in your stand mixer.  Beat on medium low with your paddle attachment.  It will never smooth out.  Don’t sweat it.
  • Add your sour cream and orange juice concentrate and beat on medium for a few minutes.
  • In a separate bowl, combine your egg whites, orange emulsion, vanilla, and food coloring.  Mix thoroughly.
  • With your mixer running on low, add your flour mixture to the sour cream-oil mixture and allow to combine loosely.  Scrape the sides of the mixer bowl and beater.  Slowly add the egg white mixture and mix thoroughly.  Taste the batter and adjust your flavorings to suit your tastes.
  • Add mixture to 23 cupcake liners, filling them about 1/3-1/2 full.
  • Bake cupcakes for 15-20 minutes, until a toothpick stuck in the center of the cupcakes comes out clean.
  • Remove and allow to cool on a wire rack.
  • Once very cool (wait at least an hour), use a melon baller to remove a half-sphere from the center and fill the divot with orange curd.  I like to pipe it in using a ziplock bag.
  • Top with a thick swirl of Creamsicle Mousseline Buttercream.
  • Impress the heck out of your friends, family, and coworkers.
Posted in: Baking, Food
February 15, 2016

Orange Creamsicle Mousseline Buttercream

orange creamsicle cupcakes
By

This is based off of Rose Levy Beranbaum’s Mousseline Buttercream.  Simply put, it is the greatest base buttercream recipe.  Period.  It is just so stinkin’ delicious.  The texture is light for a European style buttercream, it takes hardly any time to throw together, and it’s not too sweet.  It retains a glossy appearance and since it doesn’t contain powdered sugar, it doesn’t dry out or get crusty, making it a perfect option for sitting out all day. The only caveat is that it needs to be consumed at room temp.  If eaten out of the fridge, the texture resembles that of cold butter, and it is utterly unappetizing. You’ve been warned.  The dual color technique looks super complicated, but I promise, it is super easy.  It’s even way less messy than using a piping bag like normal.  FWIW, if you want to look up some youtube videos, the technique is called icing plugs.  Go ahead and do some watching.  I’ll wait.

orange creamsicle buttercream

Orange Creamsicle Mousseline Buttercream

Makes enough to ice at least 36 cupcakes

Ingredients:

  • 1lb (4 sticks) unsalted butter, at room temp
  • 1 cup (200g) sugar
  • 1/4 cup (60g water)
  • 5 large egg whites (150g)
  • 1/2 tsp cream of tartar
  • 2 vanilla beans, cut in half and seeds scraped out
  • 1 tsp orange bakery emulsion
  • 1/4 c orange juice concentrate
  • orange and yellow food coloring

Instructions:

  • Ensure that your butter is room temp.  If it’s super soft, that’ll spell disaster.  If it’s cold, your frosting will suck.
  • Combine your sugar and water in a small pan.  Either a tiny skillet or a small saucepan.  Whatever.  The mixture just needs to be deep enough to stick a probe thermometer into and get a reliable reading. Start cooking over medium heat on the stove.
  • Separate your eggs.  You need to be sure that no yolks get mixed in with the whites.  Add your cream of thttp://www.homeindisarray.com/wp-admin/edit.phpartar.  Using your whisk attachment, beat the whites until they reach medium peaks (somewhere between soft and stiff).
  • Using your probe thermometer, cook the sugar syrup until it reaches 248 degrees F.
  • As soon as the syrup reaches 248, with the mixer running on low, drizzle the syrup mixture in slowly, aiming for the sweet spot between the bowl and the whisk.  If you hit the beater, it’ll fling it everywhere.  If you hit the bowl, it’ll stick to the sides of the bowl and not get incorporated into the whites.
  • Raise the speed to medium-high and beat until the whites get extra fluffy.  Allow to beat at that speed for a couple of minutes.  Lower the speed to low (you just need to keep it moving) and bring the temp down below 90F, ideally closer to 70.
  • When the temp has dropped sufficiently, start adding your butter in, 1 tablespoon at a time.  Initially, the mixture will deflate a little and thin out.  At around stick 3, it’ll look like it’s starting to curdle.  Have no fear.  This is normal and it’ll come out better on the other side.  Increase the speed, allow to beat a little longer between butter additions, but continue adding the butter.  Somewhere in the middle of stick 4, the texture will start to shape up.
  • After all of the butter has been added, increase the speed to medium high and whip for 1-3 minutes.
  • Divide the mixture and set half of it aside.  Add your vanilla caviar and mix until thoroughly combined.  Set a large sheet of plastic wrap out and spread the vanilla flavored buttercream out in a thick line.  Roll it up, and twist the ends.
  • Add your unflavored buttercream back to your mixer bowl and add your orange bakery emulsion and orange juice concentrate in.  Beat to combine.  Add your food coloring, a drop at a time, allowing to mix thoroughly with each addition.  You are going for a pale orange tone. Taste the frosting and add/adjust as your taste dictates.
  • Follow the same procedure to make a plug out of your orange frosting.
  • The the thin ends of both plugs and pull them through the end of a piping bag fitted with an interchangeable tip.  Snip the ends off even with the end of the bag, and fit a large star tip, I like a 1M to it.
  • Using a round swirl pattern, pipe the frosting on top of your cupcakes.  They’ll look like a professional baked them.

orange creamsicle buttercream

Posted in: Baking, Food
February 15, 2016

Simple Orange Curd Sous Vide

Sous vide orange curd
By

I learned last minute that we would be celebrating a coworker’s birthday the next day.  I just started at a new company a month and a half ago, so I am still in the phase where I’m doing my best to show them how incredible I am.  Since this particular coworker eats satsumas and oranges all the time, I knew that my creamsicle cupcake recipe would do the trick.  Unfortunately, I made it experimentally and didn’t do that thing where I actually noted down what I did, so to figure out what happened last time, I had to find old posts that I had made on chowhound to see if I had described how I made it.  You see, orange curd is more difficult than you might expect.  The acid in lemon juice is what is responsible for the thickening in lemon curd, and since I wouldn’t be using lemon juice, I had to come up with ways to thicken it.  Gelatin is an option, but for something piped, getting a creamy consistency is a toughy.  I used my super thick lemon curd recipe, doubled the egg yolks, and used orange juice concentrate.  It came out thinnish, but useable as a cupcake filling.  Usually when I’m baking cakes/cupcakes, I premake my cake and my fillings, then make the frosting the day of and go from there.  I didn’t have the luxury of time, so I decided to go for it and cook the curd sous vide! I would call it a success, and I’m not sure that I’d make lemon curd on the stovetop again!

orange curd

Sous Vide Orange Curd

Makes about 3.5 cups, or enough to fill at least 48 cupcakes

Ingredients:

  • 1 stick butter
  • 4 eggs
  • 6 egg yolks
  • 1 cup sugar
  • 1 cup orange juice from concentrate
  • (optional) strips of zest from one orange, all traces of pith removed
  • (optional) 2-3 drops Americolor orange food coloring

Instructions (Sous Vide):

  • Preheat your water bath to 167 degrees F.
  • Melt your butter and combine all ingredients in a bowl and whisk to combine.
  • Pour into a zip top gallon size freezer bag
  • Place bag in water bath at 167 and cook for 1 hour.
  • Remove from bath.  If you added zest, remove.
  • Pour curd liquid into a blender and blend for maybe a minute.  The color of the curd will change as a little air is incorporated and it re-emulsifies.
  • To quick-cool, put into a clean ziplock bag and allow to lie flat somewhere to dump heat.  I used my granite counters. Then place bag(still flat) in the fridge to chill – about 45 minutes.
  • To normal-cool, pour into a jar, allow to cool a bit on the counter, and then refrigerate until set, usually 4-6 hours.

Instructions (Stovetop):

  • In a heatproof, nonreactive bowl (I like using glass for this), combine everything but the butter and give it a quick whisk, trying not to incorporate too much air.
  • Place bowl over a pan with a small amount of simmering water, creating a double boiler.  Cook, stirring constantly until the mixture thickens, usually when the temp hits the mid 160s.
  • Remove bowl from heat, remove your zest if used, and add your butter, cut up into 8-10 pieces.  Stir until all of the butter is melted.
  • Refrigerate curd overnight, and use to fill cupcakes, normal cakes, have on top of scones, or ice cream.  Basically anything where you’d use lemon curd.

 

Posted in: Baking, Food, Sous Vide