lemon curd

Discussion in 'Food & Cooking' started by nyfirepatrolche, Sep 23, 2002.

  1. nyfirepatrolche

    nyfirepatrolche

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    Due to dietary restrictions, I cant use sugar or butter. If its the only game in town I can live with subbing honey or brown rice syrup for the sugar, and soy margarine for the butter. Question is~
    will the chemistry of the recipe work with the liquid sweetener?
    If so...do I follow (what I was told was) the standard substitution of 1/2 part liquid to 1 part sugar (aka if the recipe calls for 1c sugar...use 1/2c honey or whatever).
     
  2. cape chef

    cape chef

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    Professional Chef
    This would be a great question to post in one of our "pastry" forums.
     
  3. thebighat

    thebighat

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    Actually I think the substitution is a little higher. Liquid sugar weight multiplied by .8 equals the dry sugar weight, so I guess you'd have to divide to go the other way. Then subtract the dry sugar weight from the liquid sugar weight to find out how much liquid to add to balance a formula, not so important in a curd. And since it's the eggs that do the thickening, I don't know why this wouldn't work.
     
  4. firepatrolchef

    firepatrolchef

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    oh man ...music to my buds....
    next project...lemon curd!!
    Thanks!
     
  5. nancya

    nancya

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    I'm curious...what kind of dietary restrictions where you can't have sugar but can have honey?

    Just sticking my nose in.....:D
     
  6. firepatrolchef

    firepatrolchef

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    not a problem...
    beef
    pork
    processed white flour
    yeast
    sugar
    alcohol
    chocolate
    dairy
    heavy fatty oils
    sulfites
    nitrates

    :chef:
     
  7. svadhisthana

    svadhisthana

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  8. firepatrolchef

    firepatrolchef

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    Yes you have...very much so...thank you.
    Thats also a great link...I have it bookmarked.
     
  9. w.debord

    w.debord

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    BigHat, could you explain that again........it went right over my head? Thanks