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Need help with tempering eggs

post #1 of 8
Thread Starter 

Hi,

 

I am planning to make a Greek custard pie (Bougatsa) next week.. the recipe for the custard filling states that I should heat the milk, add semolina and stir, then add eggs mixed with sugar to this mixture.. Knowing how delicate eggs are, I was wondering if I could temper the eggs with the milk mixture.. I know that usually I can, however the semolina is what makes me unsure.. I guess the milk-semolina mixture will be thicker than regular milk, will I be able to add this thick mixture in a "thin, slow stream" into the mixture? Or should I add the semolina later, tempering the eggs with milk before that?

post #2 of 8
Thread Starter 

Also, the ratio of milk to semolina is something like 8:1, so it shouldn't get too thick, but I am asking how thick would it get, can I add this "thick" mixture in a stream in order to temper the eggs? Semolina is like flour, so that's why I need to know around how thick can it get..

post #3 of 8

Tasty,

When you heat the milk you could take a bit to temper the eggs and then add the semolina then stir and add eggs.

If you are just heating the milk you can probably go right in.

jeff

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 8

You can temper the flour thickened liquid into the egg yolks. It's a technique widely used to finish flour thickened sauces.

Don't worry about thin streams, just do it a little bit at a time.

.

post #5 of 8

When done like this; it is usually called adding a Laisson. It was done with cream soups many years ago and still done in upscale places. Only bad part soups cannot be reheated and must all be used for that particular dinner service. Makes soup more creamier and richer.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 8
Thread Starter 

Okay, thank you.

 

Do you think I should slowly transfer the whole milk - semolina mixture to the eggs then return the custard to the pot, or just a couple of tablespoons and then put the temper eggs in the rest of the semolina mixture?

post #7 of 8
Yes, take a cup of the milk and mix it with the eggs and then back into the milk mixture. Think custard, the recipe should tell you to keep stirring over heat until the mixture thickens like custard. I would throw a little butter into the mixture once off the fire. Are you using phyllo? I would stay away from those savory techniques. Just kidding Jeff
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 8
Thread Starter 

Yeah phyllo.. I'm not sure about the butter, I've seen recipes recommend it, but I will be putting a decent amount between each phyllo sheet anyway.. thanks anyway, I'll rethink the butter :)

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