Re: "Half-gallon"

On 25 Mar 2008 12:38:20 GMT, Dover Beach <moon.blanched@[EMAIL PROTECTED]
>
wrote:


>
>I have such a hard time keeping the yolks from curdling.  I can't get
>the whole tempering thing down. 


The easiest way to do it is to take the whisked eggs (there are 4
yolks in this case, so that is a good amount)  and add about 1/4 cup
of hot liquid INTO the eggs, whisking all the while. Repeat this until
the whisked eggs are quite warm to the touch. Then, the egg mixture
can be poured into the milk-cream-sugar mixture while you whisk that
briskly.

I sounds more complicated that it actually is. If you watched someone
familiar with the technique do it, you'd  pick up on it immediately, I
bet.

This isn't perfect and misses the last step of incor****ating the
tempered egg mixture into the cream-sugar one, but it shows you how to
temper.
http://www.youtube.com/watch?v=gyRvd7b1J4M

Boron