| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Pastries and Baking General General discussion forum for all pastry and baking topics. |
 |
| | Thread Tools |
|
#1
08-28-2004, 11:02 AM
| ||||
| ||||
 Citrus Curd: Sugar Content Is there a scientific proportion of sugar to yolks/citrus juice when making curd? For example, I'm trying to come up with a curd recipe that has as little sugar as possible because it will be sandwiched between 2 rather sweet cookies. Will it affect the stability if I halve the sugar in the following recipe? 125 ml tangerine juice + zest 62ml lemon juice 1/4lb butter 4 oz sugar 8 yolks Thank you.      |
| Sponsored links |
| |
|
#2
08-28-2004, 11:32 AM
| ||||
| ||||
| If you reduce your lemon juice by half and make up the volume with either more tangerine juice of orange juice you can reduce your sugar by half with no problems.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
|
#3
08-28-2004, 11:57 AM
| ||||
| ||||
| I'll try that. Thanks! |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| coating sugar | dbaker11 | Professional Pastry Chef's Forum | 9 | 11-01-2004 01:16 PM |
| I would like your advice... | Myky | Pastries and Baking General | 19 | 07-15-2004 06:28 PM |
| Anyone heard of Birch Bark Sugar? | alex lee | Professional Pastry Chef's Forum | 1 | 07-11-2004 02:35 PM |
| Yeast Sugar Consumption | scott123 | Pastries and Baking General | 7 | 06-22-2004 09:09 PM |
| Fructose taking a bad rap | phatch | Food & Cooking Questions and Discussion | 7 | 04-08-2004 09:55 PM |
