« previous next »
Pages: [1]   Go Down

Author Topic: Q for Consultants  (Read 5891 times)

Offline meganjane

  • Hero Member
  • *****
  • Posts: 3723
    • View Profile
    • The Bush Gourmand
Q for Consultants
« on: June 19, 2012, 02:46:56 am »
I've noticed when I make Lemon Custard at a demo there's always a comment about the bits of lemon rind in the custard making it off putting. I'm of the same opinion, but need to show how it minces lemon rind.

I was thinking of doing vanilla bean custard instead and putting the lemon rind in the Herb & Garlic Dip. Has anyone tried that?
Logged
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline cecilia

  • Hero Member
  • *****
  • Posts: 1377
  • Renew. Refresh. Rejoice.
    • View Profile
    • Thermorevolution
Re: Q for Consultants
« Reply #1 on: June 19, 2012, 03:10:37 am »
How long do you mill the lemon rind for, MJ?  20 secs?  Also, you might get a better result if you use the dump from MC onto spinning blades trick.  Vanilla bean custard is an option but lemon is very easy and very beautiful - aroma, colour, taste. 
Logged
"Be kind whenever possible. It is always possible." — Dalai Lama

https://www.facebook.com/thermorevolution

Offline Nikkit

  • Hero Member
  • *****
  • Posts: 983
    • View Profile
Re: Q for Consultants
« Reply #2 on: June 19, 2012, 05:18:26 am »
I whizz the rind, sugar and flour or cornflour all together for 20 seconds or so, then add the rest of the ingred. and cook.

Or is that what you are already doing?

Haven't thought of putting the rind in the dip - sounds good, must try it one day.
Logged

Offline meganjane

  • Hero Member
  • *****
  • Posts: 3723
    • View Profile
    • The Bush Gourmand
Re: Q for Consultants
« Reply #3 on: June 19, 2012, 05:25:55 am »
Yep, do it for 20 seconds. It's really thin and in small bits, but I still hate the bits. I love the aroma from the lemon rind when it's milled, and I guess you wouldn't get that so much with garlic and parsley.
I'll try it at home first and see how it goes.
Logged
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline Nikkit

  • Hero Member
  • *****
  • Posts: 983
    • View Profile
Re: Q for Consultants
« Reply #4 on: June 19, 2012, 05:28:13 am »
MJ, the other thing is make sure the rind is dry. I peel it (with a peeler) in the morning and squish it / wipe it with some paper towel so it isn't oily. I have found that wet or oily rind doesn't mill as well.
Hope that helps.
Nikki.
Logged

Offline meganjane

  • Hero Member
  • *****
  • Posts: 3723
    • View Profile
    • The Bush Gourmand
Re: Q for Consultants
« Reply #5 on: June 19, 2012, 07:21:09 am »
Yeah, do that too Nikki. Thanks for your advice. I just don't like lemon rind in my food!!
Logged
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline Aussie Brenda

  • Hero Member
  • *****
  • Posts: 2248
    • View Profile
Re: Q for Consultants
« Reply #6 on: June 19, 2012, 08:13:38 am »
Hi MJ.  I asked the Consultant to mill the lemon rind for a bit longer when I had my demo as I don't like the little bits either, it was much better the second time around.
Logged

Offline Nikkit

  • Hero Member
  • *****
  • Posts: 983
    • View Profile
Re: Q for Consultants
« Reply #7 on: June 19, 2012, 11:40:43 pm »
Morning MJ, Well that's it for me - all out of ideas I'm afraid!
Offer the host chocolate custard instead! I sometimes break up 100g dark choc and mill it for 10 seconds, then add the rest of the ingredients and make the custard as per normal. That is yummy!
Logged

Offline meganjane

  • Hero Member
  • *****
  • Posts: 3723
    • View Profile
    • The Bush Gourmand
Re: Q for Consultants
« Reply #8 on: June 22, 2012, 11:17:20 pm »
Recent demo that I had as fine! I did make the pieces of lemon rind smaller, so I think that's the trick.
Logged
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline obbie

  • Hero Member
  • *****
  • Posts: 17053
    • View Profile
Re: Q for Consultants
« Reply #9 on: June 22, 2012, 11:19:43 pm »
Lemons, lemons, I love lemons.... :)
Logged
My Thermomix,  Kitchen Aid, Pizza oven, Nu Wave 5 in 1, Spatulas, all brings love, laughter, happiness, and great food  to my kitchen.

http://obbieskitchen.wordpress.com/
[/url

Offline meganjane

  • Hero Member
  • *****
  • Posts: 3723
    • View Profile
    • The Bush Gourmand
Re: Q for Consultants
« Reply #10 on: June 22, 2012, 11:45:45 pm »
haha! Were you looking for lemon recipes obbie?
Logged
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand
Pages: [1]   Go Up
« previous next »