Lɛmon kɔd na tart krim ɔ pie filin we dɛn mek wit eg, shuga, bɔta ɛn lɛmon jus.
Yu kin ad di grated zest fɔ wan ɔ tu lɛmon ɛn vanila ɛkstrakt bak to di risɛp.
Yu kin yuz am as ples fɔ brɛkfas jam pan tost ɔ as swit filin insay tart.
Lɛmon kɔd kin gɛt bɔku difrɛn we dɛn. Bɔku pan dɛn swit ɛn dɛn gɛt smol smol tin.
Bɔt di klas risɛp fɔ lɛmon kɔd gɛt 2 pat shuga to 1 pat eg yɔlɔk ɛn 1 pat lɛmon jus (ɔ di zest fɔ 1-2 lɛmon).
akɔdin to sɔm masta sabi pipul dɛn Di ɔrijinal lɛmon kɔd rɛsipɛkt bin kɔl fɔ tik krim pas rɛgyula krim. Bikɔs di asid we de insay di lɛmon dɛn, i tik pas krim.
Insay dis atikul wi go ansa di kwɛstyɔn bɔt aw fɔ kɔd lɛmon kɔd.
intrestin na Dis nɔ izi. Yu kin want fɔ ad mɔ pɛktin.
Infakt, if yu mek mistek, dat kin bi risɛp fɔ mek yu gɛt sakrifays.
Aw fɔ chiz lɛmon?
Dɛn kin mek lɛmon kɔd bay we dɛn kin kɔd lɛmon jus ɛn shuga ɛn bɔta.
Yu kin yuz am bak as tɔpin fɔ ayskrim, chiz ɔ ɔda dɛzat.
Di tradishonal we fɔ mek dis fayn fayn sos na fɔ briŋ ɔltin to simmer bifo yu pul am na di ɔt sɔs.
Na bikɔs i go mek di milk nɔ kɔd. wetin go apin if dɛn bɔyl
- fɔ pripia yogɔt miks di lɛmon jus Neks na di shuga we de insay di pan.
- Bit di bɔta ɛn shuga togɛda na rum tɛmpracha te i pal. Dis go mek am izi fɔ miks insay di laym.
- Put am insay sospen ɛn stir pan smɔl faya te i tik (lɛk 6-10 minit) Put am insay stɛrilayz jɔg ɛn put am na frij.
- Yu kin put lɛmon kɔd na frij fɔ lɛk wan mɔnt so.
Wan pafɛkt lɛmon kɔd fɔ tik ɛn in kɔlɔ we gɛt pale yɔlɔ.
Di tɛkstɔr fɔ strɔng. Bɔt nɔto had ɔ kranch.
Sɔntɛnde, dɛn kin lɛf sɔm frut dɛn kɔmɔt na di wata we dɛn miks. (kɔmɔn lɛmon sid dɛn)
Dɛn nɔ fɔ put dɛn tin ya insay fɔ no if yu las prɔdak kɔrɛkt.
Wetin mek yu lɛmon de rɔn ɛn wata de bɔku?
If yu yogɔt gɛt wata ɛn rɔn Sɔm rizin dɛn kin de.
- Yu nɔ kuk di tin dɛn we yu go yuz fɔ mek di miksɔp tik. If yu shɔ se di pɔt dɔn lɛf smɔl fɔ bɔl bifo yu pul am na di ɔt sɔs dis nɔ go bi prɔblɛm pas yu es di pɔt tu kwik.
- Dɔn bak, tray fɔ mek di faya go ɔp smɔl smɔl ɛn stir am ɔltɛm, bikɔs sɔntɛnde ɔt pɔt kin mek di tin dɛn we yu de yuz fɔ mek di it bɔn bifo dɛn at.
- Yu de yuz tumɔs wata wit yu jus. Nɔ yuz pas 1 kɔp lɛmon jus fɔ ɛvri 1 kɔp shuga we yu ad. Dis go afɛkt bak di fluid we di lɛmon kɔd gɛt.
- Wan pan dɛn tin ya nɔ de na yu risɛp. Yu nɔ fɔ lɛf ɛnitin. Mek shɔ se yu gɛt bɔta, shuga ɛn smɔl lɛmon jus. ɛn wan smɔl sɔl insay yu miksɔp. Tumɔs wata go mek yu gɛt blɔd.
- Yu nɔ bin yuz inof bɔta. Yu kin mek lɛmon kɔd we yu nɔ gɛt bɔta. Bɔt fɔ tru, di teys go difrɛn. Bɔta impɔtant fɔ mek di lɛmon sos gɛt krim. If yu nɔ yuz inof bɔta yu lɛmon kɔd go rɔn bikɔs dɛn yuz tumɔs wata fɔ mek di miksɔp.
Ɔda Mistek dɛn we Lɛmon Kɔd?
pan ɔl we i at fɔ no Bɔt ɔda mistek dɛn kin mek lɛmon kɔd te difrɛn.
Fɔ ad bɔta tumɔs kwik: Dis na wan pan di mistek dɛn we yu kin mek we yu de mek kɔd.
Fɔ avɔyd dis mistek Hɛt di miksɔp bifo yu ad di bɔta ɛn miks.
Na di sem tin kin apin to pɔsin we de bit pɔsin wit an.
Mek shɔ se yu bit di miksɔp fɔ lɛk 5 minit bifo yu ad di bɔta.
Afta di bɔta dɔn mɛlt Mek shɔ se di bɔta dɔn kol to rum tɛmpracha ɔ i dɔn wam smɔl.
Dis na bikɔs if i tu hot di lɛmon jus ɛn lɛmon kɔd go tɔn to jus kɔd.
Fɔ dɔn, nɔ yuz bɔta instead fɔ yuz rial bɔta. Ivin if na di opshɔn we smɔl pas ɔl.
Yuz di rɔng lɛmon: Dis mistek rili klia. Bɔt if yu yuz bɔku lɛmon jus fɔ mek yogɔt, di teys nɔ go fayn lɛk dat.
If yu want di yogɔt fɔ swit ɛn smol Yuz lɛmon jus we nɔ swit fɔ balans di shuga ɛn di sawnd.
Aw fɔ tik lɛmon sɔl
Yu kin mek di lɛmon kɔd kɔnsistɛns bɛtɛ bay we yu kuk di miksɔp layt wan fɔ pul di wata we pasmak ɛn fɔ mek i sɛtin fayn.
Sɔntɛnde dɛn kin du dis pan smɔl faya fɔ 5 to 10 minit.
If yu kɔd stil de rɔn ɛn wata afta yu dɔn fala di kɔrɛkt step Si aw fɔ kɔd milk.
1 – Yuz kɔnstach
If yu kɔd de rɔn afta yu put am na frij I de sho se wata stil de na di miksɔp.
If yu ad kɔnstach, i go tek di wata we pasmak ɛn i go tik.
- Miks 1 tebul spɔnj kɔnstach insay 1/4 kɔp wata te i sɔlv fayn fayn wan.
- Smɔl smɔl, tɔn di miksɔp insay di lɛmon kɔd. Dɔn pipul dɛn kin kɔntinyu fɔ yuz sɔft layt te i tik to di tik we dɛn want
2 – Yuz jelatin
Dis na trik we rɛstɔrant dɛn we de gi lɛmon kɔd kin yuz. Fɔ tik lɛmon kɔd yuz jelatin Fɔ fala dɛn step ya:
- Ad 1 tebul spɔnj pauda jelatin to 1/4 kɔp kol wata ɛn stir fɔ mek i kam togɛda. Mek di miksɔp sidɔm fɔ at le 10 minit fɔ mek i sɔlv ɔl. If hot wata Gelatin nɔ go sɔlv ɔl.
- Smɔl smɔl, tɔn di miksɔp insay di lɛmon kɔd. Dɔn pipul dɛn kin kɔntinyu fɔ yuz sɔft layt te i tik to di tik we dɛn want
3 – Yuz di yolk
Dis na ɔda trik we pɔsin kin du na os. If yu want fɔ tik di lɛmon miksɔp, yuz eg yolk. Fɔ fala di step dɛn we de dɔŋ ya:
Ad wan eg yolk to wan kwata kɔp wata ɛn whisk fɔ mek i kam togɛda.
Smɔl smɔl, tɔn di miksɔp insay di lɛmon kɔd. Dɔn pipul dɛn kin kɔntinyu fɔ yuz sɔft layt te i tik to di tik we dɛn want
Bɔt we yu de yuz dis we, mek shɔ se di yolk fresh.
If nɔto dat, di miksɔp nɔ go sɔlid bikɔs i de sɔlid kwik kwik wan.
4 – Ad di bɔta ɛn miks.
If yu dɔn ɔlrɛdi ad bɔta to di lɛmon kɔd Di bɛst we fɔ mek i tik na fɔ ad mɔ bɔta ɛn miks am fayn fayn wan.
Dis prɔses go ɛp fɔ miks insay di wata we pasmak so di sos go wok as i de kol.
I de gi di lɛmon kɔd bak wan krim tɛkstɔr. If yu yogɔt na lumpy ɔ i nɔ strɔng lɛk aw yu go want. i kin rili tan lɛk tin
Transfa to pan ɛn kuk pan midul ɔt, stir am ɔltɛm.
Di wata fɔ evaporate ɛn di kɔd go tik lɛk rɛgyula jam.
Yu kin strɛch di kɔd bak tru fayn siev we dɛn layn wit rag.
Wan big mistek we yu kin mek we yu de yuz mɛtal bol.
Di lɛmon jus ɛn bɔta go riak wit di mɛtal. I de mek yu yogɔt gɛt mɛtal teys.
fɔ avɔyd dis prɔblɛm Ɔl di tul ɛn tin dɛn fɔ mek dɛn wit plastic ɔ sɛramik.
Yu kin mek lɛmon kɔd flawa bay we yu ad tin dɛn lɛk sitrus, hεmp jinja, ɔ pikɛn.
If yu lɛk kad dɛn we gɛt spays yu kin ad sɔm drop dɛn pan ɔt sos.
dɔn
Fɔ tɔk smɔl, lɛmon kɔd na simpul dɛzat. Yu kin du am na os wit smɔl peshɛnt ɛn di rayt tɛknik.
Lɛk ɔda kayn yogɔt, fɔ gɛt di rayt kɔnsistɛns kin tranga. Bɔt di step dɛn fɔ du dat nɔ kɔmplikt.
Di tik tin dɛn we wi dɔn rayt ɔp go mek di lɛmon kɔd kɔnsistɛns fɔ mek i nɔ gɛt lumps ɛn kɔd we dɛn kol am na frij.
So di nɛks tɛm we yu disayd fɔ gɛt lɛmon kɔd. Tray di trik we de ɔp.
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