Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: Delightful Den on August 04, 2011, 02:22:37 pm
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My wife and I love the lemon custard from the EDC book however it is grainy with pieces of lemon zest. Am I doing something wrong or is it supposed to be this way? ???
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I've never had any problems DD that I've noted. You would need to blitz it for the 20 secs, and make sure the sides have been scraped down if there are still chunky pieces of zest stuck to the sides of the bowl before cooking the custard.
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Hi DD, if you add your flour with your sugar and zest and mill them together you get a better result. This helps to absorb the moisture from the zest and it will mill finer. I also dry my rinds out and store for later use and they are also perfect for custard
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do you reckon the newest EDC will reflect that faffa?
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wouldn't have a clue CP :D I have noticed that the amount of oil in your zest will really affect your outcome with this - which is understandable and why the flour helps ;)
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To be sure, to be sure, but the EDC doesn't mention anything about flour,:
and about zesting with the lemon rind, flour and sugar...
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it may eventually happen I guess. I can't remember if it is a HO directive for consultants or not. Have been doing it for a while at demo's and my note book has gone missing so can't tell you where it came from :( (I have 2 years of consultant notes in it so I am mad about it lol)
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Thanks for the tips. My EDC does say to mill the lemon zest flour and sugar together for 20 seconds at speed 9. I have done this each time and pretty much get the same result. I get small (sand grain size) pieces of zest that affect the mouthfeel of the custard.
I did think of trying lemon juice but thought that this would just curdle the milk. I also thought about using Limoncello (just like you would vanilla) in place of the lemon zest.
Cooking with alcohol how could it go wrong!!
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Cooking with alcohol how could it go wrong!!
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try milling for a bit longer and see how it goes. I would mill for 20 seconds, scrape the bowl down and mill again for another 10-20 and see how that is.
otherwise seriously save your zest and dry it :) I have a HUGE moccona coffee jar full of lemon, orange and lime zest (yes that is 3 jars full :o) If it isn't used in the recipe when I use the juice I save the zest :D
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how do you dry out your rinds - in the open air?
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yep just plain old sitting on a saucer on the bench lol because I peel the zest only from them with a really really good peeler, they are only very thing and dry in no time ;D
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I have found that the dryness of the zest makes a big difference as does milling it with the flour. I peel my zest off ages before I need it and often put it in the hotwater airing cupboard to dry it out.
Another thing is I am pretty sure it says somewhere to use unwaxed lemons - are lemons usually waxed? Because if they are, I imagine that would make it much harder to grind them down finely.
I always use lemons off my tree and mill it with the flour. I do however do the 20 secs stated and then scrape down and do another 20. I have found the extra time does make a difference.
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I use a microplane zester - can't get it much finer than that ;)
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Here in the UK most citrus fruits are waxed.Unwaxed lemons are more expensive to buy,can never figure out why ???
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think they would be more expensive because they wouldn't have as long shelf life CC. I have one of those Enjo cloths that wipes the wax off
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think they would be more expensive because they wouldn't have as long shelf life CC. I have one of those Enjo cloths that wipes the wax off
I have never heard of a Enjo cloth, could you possibly send me a link to a website, so I could have a look. ;D
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If a recipe has zest and sugar, I always process this first. I give it a good zap and then have a look. It is all mixed together. Then if it had flour, corn flour or custard powder I add this next and zap again. Usually use lemons off my tree, but have never had this grainy problem.
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here it is CC, its the apple shaped cloth (Fruit & Veg cloth (http://www.enjo.com.au/products/product-gallery/Kitchen-Care/Kitchen-Glove.aspx)). It also gets the wax off green apples. It is quite an expensive brand, however you might have something similar in the UK perhaps.
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Thanks CP :-* I have never seen anything like that in the UK,I might contact Lakeland to see if they will stock them ;)
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to be honest in all likelihood they wont't (I'm not a Enjo consultant either) because this is a party plan thing. I havn't had a party (cos I'm sick of them) but just ordered when they have a stand in the middle of the shopping centre.
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to be honest in all likelihood they wont't (I'm not a Enjo consultant either) because this is a party plan thing. I havn't had a party (cos I'm sick of them) but just ordered when they have a stand in the middle of the shopping centre.
Didn't realize it was a party plan thing.
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I think you can also from the consultants what you want, but they are always telling you what this months hostess incentive is "in case you thought about having a party"
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I think you can also from the consultants what you want, but they are always telling you what this months hostess incentive is "in case you thought about having a party"
I found that Enjo trade in the U.K and have sent them an email asking if they sell the Fruit and Veg Cloth, as I couldn't see it on their website.
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Great tip to dry the lemon rind etc. I often throw away the lemon after juicing but will peel the rind off first from now on.