A question of curds...
Hello cooking!
I thought I would try a new approach and ask this time, before I ruined a bunch of ingredients on something that tasted horrible.
Now, I know that technically curds (and I'm talking about the mostly citrus curds - lemon, grapefruit, etc.) can't be called curd if it doesn't have any eggs in it...but I since I'm mildly allergic to eggs, sometimes I cook mine with just corn starch or tapioca starch, sometimes successfully, sometimes not so much.
Now, on to the question. I was thinking of using coconut oil (the stuff that's solid at room temp) instead of butter to make a vegan version for a friend. Has anyone tried this? I'm not so much worried about taste, since I could use a fruit that compliments the mild coconut taste of the oil. I'm thinking of what it tastes like, and what the texture is like. Anyone tried this? How were your results?
I thought I would try a new approach and ask this time, before I ruined a bunch of ingredients on something that tasted horrible.
Now, I know that technically curds (and I'm talking about the mostly citrus curds - lemon, grapefruit, etc.) can't be called curd if it doesn't have any eggs in it...but I since I'm mildly allergic to eggs, sometimes I cook mine with just corn starch or tapioca starch, sometimes successfully, sometimes not so much.
Now, on to the question. I was thinking of using coconut oil (the stuff that's solid at room temp) instead of butter to make a vegan version for a friend. Has anyone tried this? I'm not so much worried about taste, since I could use a fruit that compliments the mild coconut taste of the oil. I'm thinking of what it tastes like, and what the texture is like. Anyone tried this? How were your results?