How can I stop my eggs from cooking when I make lemon/lime curd?

Question

I used this recipe http://allrecipes.com/recipe/fresh-lime-curd/. I added a lot of the hot liquid to temper the eggs and they looked good and then I added the mixture to the pot and whisked but the egg whites still cooked and I had to strain the curd to get it all out.

Is there a better way to avoid this from happening?

Asked by Luz_Ramirez

Answer

To prevent this from happening, apart from what Jefromi says, check the temperature with a thermometer. Eggs start coagulating around 60ºC. If you keep the temperature around 55ºC you are pasteurizing the eggs at the same time.

Answered by BaffledCook

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An efficient way to zest key limes?

Question

Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary ingredient. The second of which does not, though a recommended modification of the recipe, which I followed, does call for it.

Timing the process, it took me about 20-25 minutes to grate 3 tsp. of zest from my key limes using a planar grater/zester and a small ceramic bowl. I would like to significantly speed up this process if I can, but the size and texture of key limes makes them difficult to zest for more than a pinch at a time.

Is there a faster way? I was thinking of doing something crazy with my food processor or investing in a proper zester, though I'm not sure how much this would speed things along. There also seem to be rather expensive products like the Spin Zester out there, but they seem of dubious applicability to this problem.

Answer

It seems to me, that a quality planar grater is the best solution. The Spin Zester is way too expensive for a home kitchen. I can recommend this fine micro plane grater for zesting:

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How do I remove bitter flavor from lime rind in soup?

Question

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the whole thing has a really bitter flavor. I've removed the rinds, are there any suggestions on how to save this?

Answer

You might be able to counter-balance it with other flavors (salt, sour, sweet, hot), but you're likely still going to have some bitter notes come through, it's just a question if it's tolerable or not, and some people dislike bitter more than others. (I can't understand how people can drink beers other than lambics)

In looking at a similar thread on Chowhound, one of the recommendations is a bit of milk or cream. If you're not lactose intollerant, it might be worth a try.

This could also be a chance for an experiment -- ladle it into a bunch of glasses, try some different things (sugar, vinegar, soy, hot sauce, milk, worcestershire, combinations of them, etc), and report back to us with what you think worked best.

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What can I substitute for Kaffir Lime Leaves?

Question

Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers market, whole foods, normal grocery, but not an Asian grocery store). What is the flavor profile of these leaves? Is there a good substitute?

Answer

I wouldn't attempt to substitute. I've read somewhere that you can use regular lime leaves, but I've never seen those anywhere. Even Googling for lime leaf turns up kaffir lime leaves.

They can be found easily enough online: ImportFood.com. They freeze well for months in just a zip-lock bag.

The flavor profile is best described as a bright floral aromatic. It's similar in function, not taste, to a bay leaf. Thai cuisine uses kaffir lime leaves much as we do bay leaves.

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If you decide buying online isn't worth the hassle, then Kitchen Savvy suggests the following substitute:

• 1/2 a small bay leaf
• 1/4 tsp of lime zest
• 1/8 tsp of fresh lemon thyme

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