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Directions. 1. Whisk together eggs, sugar, and lemon juice. You won't need your stove just yet. Whisk the eggs, sugar, and juice together in a non-reactive bowl or nonstick saucepan off the heat. The lemon juice will break down the egg proteins so they're less likely to scramble, and dissolve the sugar so the curd cooks evenly.

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Coat the back of a spoon. This refers to the consistency of a smooth sauce, eg cheese, chocolate or white sauce. To obtain the required thickness, stir the sauce in the pan with a spoon and then turn the spoon over so the curved side is uppermost. When the sauce coats the back of the spoon the required consistency is reached. This refers to the.

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This is really quite simple. When the custard is done it should fully coat the back of a spoon without running off. I used a metal spoon to test this but a wooden spoon would work as well. While the custard was cooking I tested its level of doneness by coating the back of a spoon several times.

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You're looking for the vinegar to coat the back of a spoon — it should be thick yet pourable, similar to warmed honey. The glaze will continue to thicken as it cools, so switch off the heat a minute or two before it's ready. The Best Uses for Homemade Balsamic Glaze Once your glaze is cooled, it's time to have at it!

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Instructions. Preheat oven to 425 degrees F. In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon.

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1 In 2-quart saucepan, heat milk over medium heat until hot. Meanwhile, in small bowl, beat egg yolks and sugar until lemon colored and sugar is dissolved. 2 Gradually stir half of the hot milk into egg mixture; stir back into hot milk in saucepan.

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A sauce that coats the back of a spoon In a recipe I read recently, I came across the expression "reduce the sauce until it coats the back of a spoon." Can you explain exactly what that means? This technique is most often used to test whether a custard sauce is done.

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Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.

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Instructions. Split ½ vanilla bean and scrape out the seeds. Combine 8 oz whole milk, 8 oz heavy cream the vanilla beans and the pod in a pan over medium high heat. Cook until scalding hot. Do not let it come to a full boil. While the milk heats up, whisk together 6 large egg yolks and 3 oz granulated sugar.

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What Does 'Coat the Back of a Spoon' Mean? January 12, 2016 Dave Kitchen 101 0 Comments Many recipes contain the instruction thicken until it coats the back of a spoon Place a spoon - wood, metal, plastic, it doesn't matter - in the mixture. Remove it and and run your finger across the back of the spoon.

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And what does "coat the back of a spoon" mean? The reason that these questions are so confusing is that there is no standard definition of "thick" to go from. Let's say that you're trying to make a pudding and the recipe directs you to cook until thickened.

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The standard technique is to run your finger through the sauce on the back of the spoon. If a fairly straight line of exposed metal or wood, depending on the spoon, remains visible then the product has thickened to the desired degree. If the liquid flows back across the line, then it needs to be cooked some more.

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Sauce will initially become very thick, then get very thin once all the milk is added. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper.

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Most often, it's referring to nappe consistency, which means the mixture is thick enough to coat the back of a spoon. Dip your spoon or spatula into the custard, then run your finger through it. If the line made by your finger stays, the mixture is properly thickened. Like boiled custards, stirred custards can be covered directly with plastic.

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Stir until combined and bring to a boil over medium-high heat. Remove the saucepan from the heat. While stirring the egg yolks with a wooden spoon, slowly pour in 1/3 cup of the hot cream mixture. Once fully combined, add the yolk mixture to the saucepan and stir to combine. Return the saucepan to medium-low heat.

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After the steaks have cooked, turn off the heat. You are left with these wonderful "bits" called fond . Pour off the excess fat and add the brandy or cognac and ignite. This will deglaze the pan while the brandy burns off. When the flames have subsided, add the cream and whisk to a nappe consistency.