Monday, June 15, 2015

Tips for Making Curds & Cobblers

I want to take a minute to re-visit one very important, and sometimes over-looked step when you're making homemade curds or cobblers.  Part of the basis of your unique and quality, really creamy curds (or cobblers) is that you want to have absolutely NO LUMPS, whatsoever.  And the key to getting that super smooth and silky texture is going to happen when you're prepping your dry ingredients.

Before you ever even add your liquids or strained fruit juices to your thickening agent (which in our case is either going to be a flour/sugar mixture or a cornstarch/sugar mix), you have got to make sure that the flour agent and the sugar have been completed mixed, a thoroughly blended like it is in this pic, below.

Now, I need you to pinkie-swear me, that you will not, absolutely not, by any means, skip this step and allow a lumpy curd to be served on your table.

Do we have a deal?

If so, please take a minute to go back over this recipe, and practice the curd part of it, and see how smooth and delicious your curd comes out when you have slowly but surely stirred each and every part.

Okay, Mama is done.  Have a Happy Monday friends!

xo- Bakie

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