[Sca-cooks] Custard (was Re: Easter Weekend at Hampton Court)
dragon at crimson-dragon.com
Fri Mar 28 13:15:48 PDT 2008
Elise Fleming wrote:
>Another hint involved making proper custards. One should burst the
>membrane of each yolk and allow the contents to drain out and then discard
>the membrane. I can see where the membrane (and its attached little white
>thingy) would make the custard less smooth, but it sure is time-consuming
>if one is using lots of yolks!
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That sounds like a rather labor intensive method for achieving the
same thing I get when I strain my custard through a fine colander
before cooking it.
The "attached little white thingy" is called the "chalaza".
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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