Magic Formula

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When preparing lemon curd, remember that one is the magic number. For every 1 egg yolk, use 1 tbsp (15 mL) each of sugar, lemon juice and butter. Plus you add 1 tbsp (15 mL) of zest and 1 pinch of salt to the mixture. More tips and recipe links: Luscious Lemon Curd. All about custards, pg. 599 in 12,167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets

Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.