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Knowledge gained

by VM Brasseur on December 24th, 2006

When making a cranberry tart (gingersnap crust, pastry cream filling, topped with cranberries), don’t steep ginger in the milk for the cream. Ginger, it turns out, will curdle milk.

*sigh* Off to the store with me so I can replenish the milk supply.

From → Food

2 Comments
  1. JoiseyGirl permalink

    uh, woops. sounded like a good idea at the time.

  2. It was brilliant idea. We were just lacking a few facts on the chemical makeup of ginger, that’s all.

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