Matsayin Kosher: Saurare, Kosher don Idin Ƙetarewa
Tart da silky, lemon curd yana sa karamin kayan aiki don komai daga launi da berries zuwa da wuri ko abubuwan da aka gina. (Har ila yau, mai girma ne ga hamantaschen .) Amma mafi yawancin kayan girke-girke na samun wadata daga karuwar man shanu, wanda ya sa ya rage iyakokin abinci na kosher ko wadanda ke dauke da ciwon daji. (Wasu girke-girke suna yin amfani da margarine don maye gurbin man shanu, amma dandano yana shan wuya, kuma swap zai iya ƙara ƙwayoyin jikinsa marasa amfani ga mix.) Wannan girke-girke yana amfani da zumunci na al'ada tsakanin Citrus da karin man zaitun manya - akwai kawai man fetur don sutura da tango mai kaifi na lemun tsami, amma yana da shakka mai haske, mai dadi citrus dandano wanda ya rinjaye.
Abin da Kayi Bukatar
- 2/3 kofin sukari
- 2/3 kofin abincin ruwan 'ya'yan lemun tsami (daga kimanin 3 zuwa 4 manyan lemons)
- 2 qwai masu yawa
- 1 tablespoon lemun tsami zest (daga about 1 manyan lemun tsami, zai fi dacewa Organic)
- tsuntsun teku ko gishiri
- 2 tablespoons karin budurwa man zaitun
Yadda za a yi shi
- A cikin matsakaici, matsananciyar ƙasa, wanda ba za a iya ba da amsawa ba , sai ya hada da sukari, ruwan 'ya'yan lemun tsami, qwai, lemon zest, da gishiri. Sanya matsanancin zafi kuma ci gaba da motsawa tare da whisk har sai sugar dissolves, game da 5 da minti. (Kada ku damu idan kun ga raguwa na fararen da aka yi da fararen nama - za ku dame su.)
- Canja zuwa cokali, kuma ci gaba da dafa cikin cakuda, yin motsawa lokaci-lokaci, har sai cakuda ya yalwata da kankanin kumfa fara fara farfajiya. Cire har kullum don cakuda ba ta tafasa, dafa don karin mintina 1 zuwa 2, ko kuma har sai cakuda ya dasu baya na cokali. A hankali kara man zaitun 1 teaspoon a lokaci guda, a haɗuwa bayan kowane bugu har sai an cika man fetur a cikin curd. Gudura yatsan ƙasa da baya na cokali - idan layin tsabta a kan cokali ya zauna, an rufe curd. (A duka, curd zai dauki kimanin minti 10 zuwa 12 don dafa.)
- Sanya raga mai kyau a kan tanda mai tsabta mai tsabta ko gilashin gilashi mai tsabta. Sanya ƙuƙwalwa ta hanyar da za a cire duk wani daskararru. Bada izinin kwantar da dan kadan, sa'annan kuma ya firiji, an rufe, har sai da shirye don amfani. A curd zai thicken kamar yadda cools.
Manyan Bayanai
Don saurin tsarin sanyaya da tsabtace jiki, yi amfani da wanka kan wanka : Sanya kankara a cikin kwano ko kwanon burodi wanda ya fi girma fiye da kwano ko kwalba da za kuyi amfani da shi don rike da lemun tsami. Bayan da ya rage curd, kora da kwano ko kwalba a cikin kwano tare da kankara. Ƙara ruwan sanyi mai yawa zuwa ƙananan, gilashi ya cika gilashi don isa kusan rabin zuwa waje na akwati dake riƙe da lemun tsami. Sanya curd a kowane mintoci kaɗan don taimakawa wajen yin haske da sanyi. Cire ganga daga kankara wanka, rufe, da kuma adana cikin firiji don kwanaki 3 zuwa 5, ko a cikin injin daskarewa don har zuwa wata.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 143 |
| Total Fat | 6 g |
| Fat Fat | 1 g |
| Fat maras nauyi | 4 g |
| Cholesterol | 113 MG |
| Sodium | 81 MG |
| Carbohydrates | 19 g |
| Fiber na abinci | 1 g |
| Protein | 4 g |