Did You Know
Apr 04, 2009 | From the kitchen of Rose
That egg whites can be frozen for at least a year but to freeze egg yolks you need to add sugar to keep them from getting too sticky and unusable.
For 1 egg yolk/about 1 tablespoon/0.6 ounce/18 grams stir in ½ teaspoon/2 grams sugar. Don’t forget to remove the sugar from the recipe after defrosting the yolks.
My favorite healthful lunch is 0 fat Greek yogurt with 1 heaping teaspoon of lemon curd swirled in and a handful of blueberries.
Makes: almost 1 1/4 cups /11.6 ounces/330 grams
INGREDIENTS |
VOLUME |
WEIGHT |
|
lemon zest, (grated rind) |
2 teaspoons, loosely |
. |
. |
about 5 large egg yolks |
1/4 cup plus 2 |
3.3 ounces |
93 grams |
sugar |
3/4 cup |
5.3 ounces |
150 grams |
unsalted butter, softened |
4 tablespoons |
2 ounces |
57 grams |
lemon juice, freshly |
1/4 cup plus 2 |
3.3 ounces |
93 grams |
salt |
a pinch |
. |
. |
Have ready near the range a strainer, suspended over a medium bowl containing the lemon zest.
In a heavy saucepan, whisk the yolks, sugar, and butter until well blended. Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly with a silicone spatula (be sure to scrape the sides of the pan), until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the spatula. It must not be allowed to come to the boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling. When the curd has thickened, pour it at once into the strainer and press it through with the spatula. Stir gently to mix in the zest sitting in the bowl (there will be about 1/3 cup/3 ounces/90 grams leftover after filling the cake). Allow the curd to cool for 30 minutes. Cover tightly and refrigerate until no longer warm--about 3 hours.
Store refrigerated in airtight jar or container, 3 weeks. (Longer storage dulls the fresh citrus flavor.)
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Tammy Bartley
04/09/2009 12:05 AM
Thanks Julie. I was having the same issue with egg yolks... I made a dbl batch of mousseline yesterday and I whisked the sugar / egg yolks this time... Thanks for the tip!
REPLY
Jen
04/06/2009 03:50 PM
Rose, thanks for the tip about egg yolk. I've tried freezing them before (w/o adding anything) and of course they're unusable.
REPLY
Fran
04/06/2009 03:33 PM
P.S. The 5 left-over egg whites would be (almost) enough for a half recipe of your chocolate angel food cake. Wilton makes (or made?) a 7" angel food pan - perfect for smaller families.
REPLY
Fran
04/06/2009 03:28 PM
Now imagine the curd, berries and yogurt on a banana dowsa (see daawat.com for recipe). We did mango and yogurt on them a few days ago - yum - next time twill be curd!
REPLY
Gwyneth
04/06/2009 12:37 PM
Thanks for the tip! I was watching the food network yesterday and thinking that the folks on the show should give tips on egg storage once they've separated the eggs rather than throwing the unused portion away as garbage....
REPLY
Nina
04/05/2009 09:46 PM
Hi, Rose. Today I made the Jewish rye bread from your book. It looks great, the texture is very good but it tastes too sweet. Should I reduce the sugar to 1 tablespoon and increase the salt to 3/4 tsp? Also, it browned to quickly after only 12 minutes in the oven. I have convection oven and I preheated it to 450 F for 45 minutes. I covered the bread with foil afer I set it on the stone and baked it only for 40 minutes. Should I reduce the oven temperature 25 F next time I make it? Also, can I add half of the rye and half of the bread flour? Do I need to add vital wheat gluten if I increase th rye flour?
Your advice is greatly appreciated.
Nina
REPLY
Julie
04/05/2009 04:47 PM
This post is worth revisiting!
I have followed this advice, first to make lemon curd (adding the butter before juice- thanks, Rose!), then to add leftovers to greek yogurt. That was so wonderful it led me to put other things in greek yogurt, like walnut or almond oil and lemon or orange zest.
Another egg tip- I read that you should whisk while adding sugar to yolks, don't just dump it in and walk away- that can encourage the yolks to form small lumps. I used to attrribute the lumps to improperly frozen yolks, but I think the problem may have been the sugar.
REPLY
Rose
04/05/2009 07:53 AM
Oh wow, lemon curd. One of the great culinary discoveries of all time. I grew up on lemon curd from a jar and thought it was repulsive. My first taste of real lemon curd was a revelation.
Do you mind if I ask an unrelated question? How do you feel about "par-baking" several loaves of bread and then keeping them frozen to be finished later (like La Brea does for the big supermarkets)? Do you have a method you recommend?
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David Rosengarten
Rose's Melting Pot: India