I made this for dinner, it was good with one problem. The
light cream separated into curds in an ugly way, very
unappetizing. Culprit: the lemon or the heat?
Pork Chops Baked in Foil
Ingredients: Serves 4
Large pork chops x 4 Mushrooms 0.5lb Butter Salt and Pepper Half a Lemon Juice Plain Flour 1 tbsp Double Cream 8 tbsp
Preparation:
1. Melt the Butter in the Frying Pan and brown the chops on both sides. Transfer them to a piece of foil. 2. Slice the Mushrooms and add to the Frying Pan, sauté quickly and pour on the Lemon Juice. After a minute add the Plan Flour and cook for another minutes or two. 3. Season the chops with the Salt and Pepper and spoon on the Mushroom mix. Add the Cream. 4. Wrap the foil around the mix and cook for an hour in the Oven at 180degC.
On Wed 12 Oct 2005 02:14:43a, Damsel wrote in rec.food.cooking:
Quoted message said:
Kathy in NZ said:
On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young" <[email hidden]> wrote:
>I made this for dinner, it was good with one problem. The > > light cream separated into curds in an ugly way, very > >unappetizing. Culprit: the lemon or the heat? > >Pork Chops Baked in Foil > I think the problem was the lemon juice. Leave it out, or add just before serving
Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor without the curdling action.
"Damsel" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Wayne Boatwright said:
On Wed 12 Oct 2005 02:14:43a, Damsel wrote in rec.food.cooking:
Quoted message said:
Quoted message said:
Quoted message said:
Kathy in NZ wrote: > On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young" > <[email hidden]> wrote: > > >I made this for dinner, it was good with one problem. The > > > > light cream separated into curds in an ugly way, very > > > >unappetizing. Culprit: the lemon or the heat? > > > >Pork Chops Baked in Foil > > > I think the problem was the lemon juice. Leave it out, or add just > before serving
Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor without the curdling action.
Carol
A few drops of lemon oil will work well, too.
Or a fine mist of Lemon Pledge. 😉
Oh, I do have that! Hmmm ...
Thanks for all of the suggestions, I'll try them next time, because that sauce was UUUUUGLY.
On Wed 12 Oct 2005 07:24:12a, Damsel wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright said:
On Wed 12 Oct 2005 02:14:43a, Damsel wrote in rec.food.cooking:
Quoted message said:
Kathy in NZ wrote: > On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young" > <[email hidden]> wrote: > > >I made this for dinner, it was good with one problem. The > > > > light cream separated into curds in an ugly way, very > > > >unappetizing. Culprit: the lemon or the heat? > > > >Pork Chops Baked in Foil > > > I think the problem was the lemon juice. Leave it out, or add just > before serving
Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor without the curdling action.
Carol
A few drops of lemon oil will work well, too.
Or a fine mist of Lemon Pledge. 😉
Carol
Actually, I really did mean lemon oil, food grade of course. I have a local pharmacy order various citrus and spice oils for me that I use in certain dishes, as well as in canning and pickling. The flavors are very concentrated and are naturally extracted from the source.
-- Wayne Boatwright *¿* ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
I made this for dinner, it was good with one problem. The
light cream separated into curds in an ugly way, very
unappetizing. Culprit: the lemon or the heat?
Pork Chops Baked in Foil
Ingredients: Serves 4
Large pork chops x 4 Mushrooms 0.5lb Butter Salt and Pepper Half a Lemon Juice Plain Flour 1 tbsp Double Cream 8 tbsp
Preparation:
1. Melt the Butter in the Frying Pan and brown the chops on both sides. Transfer them to a piece of foil. 2. Slice the Mushrooms and add to the Frying Pan, sauté quickly and pour on the Lemon Juice. After a minute add the Plan Flour and cook for another minutes or two. 3. Season the chops with the Salt and Pepper and spoon on the Mushroom mix. Add the Cream. 4. Wrap the foil around the mix and cook for an hour in the Oven at 180degC.
I notice that the recipe calls for double cream. But in your comments you say you used "light cream". If the situation wherever you are is similar to that in the UK, it would explain the problem. Single cream (UK) has a lower fat content than double cream. As a result it splits more readily. Using double cream in sauces helps to prevent splitting - at the cost of more fat, of course.
I made this for dinner, it was good with one problem. The
light cream separated into curds in an ugly way, very
unappetizing. Culprit: the lemon or the heat?
Quoted message said:
Quoted message said:
Double Cream 8 tbsp
Quoted message said:
I notice that the recipe calls for double cream. But in your comments you say you used "light cream". If the situation wherever you are is similar to that in the UK, it would explain the problem. Single cream (UK) has a lower fat content than double cream. As a result it splits more readily. Using double cream in sauces helps to prevent splitting - at the cost of more fat, of course.
Gotcha. I know half and half is prone to separating, I never had that problem with light cream. I could have used heavier cream, but there was none in the house and I wasn't about to run out for it. Thanks for the info.
