Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

Lucinda

(31,170 posts)

3. Yep. I agree that it would. I find new techniques and info all the time

Reply to Major Nikon (Reply #2)

Thu Aug 15, 2013, 01:59 PM

Aug 2013

from my experimentations. Working with egg proteins is part of my my lemon curd challenge. The recipe is only four ingredients - lemon - sugar - egg & butter, but they way you handle them makes all the difference in texture.

I'm working against physical limitations from health problems, so I have to pace myself these days!

Edit history

Please sign in to view edit histories.

3 replies

= new reply since forum marked as read

Highlight:

How to make the perfect egg [View all] Major Nikon Aug 2013 OP

As someone who will work a recipe until I master it, I can really relate Lucinda Aug 2013 #1

The experience gained would relate to any custard Major Nikon Aug 2013 #2

Yep. I agree that it would. I find new techniques and info all the time Lucinda Aug 2013 #3