Comments on: caustic confit http://smittenkitchen.com/2007/02/caustic-confit/ Sat, 20 Mar 2010 03:50:44 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Christina http://smittenkitchen.com/2007/02/caustic-confit/#comment-352524 Christina Sun, 28 Feb 2010 03:20:06 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-352524 It occurs to me that your slab pie recipe would benefit from the lemon filling you suggest you wanted to try here. Also: whack, ha! It occurs to me that your slab pie recipe would benefit from the lemon filling you suggest you wanted to try here.

Also: whack, ha!

]]> By: Yuka6 http://smittenkitchen.com/2007/02/caustic-confit/#comment-267017 Yuka6 Sat, 11 Apr 2009 10:29:03 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-267017 And it looked sooo beautiful :[ And it looked sooo beautiful :[

]]> By: Catherine http://smittenkitchen.com/2007/02/caustic-confit/#comment-14820 Catherine Wed, 07 Mar 2007 00:06:29 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-14820 With Lent fast approaching and the elimination of dairy products from my diet I was happy to see this recipe. But my husband is diabetic so I substituted Splenda for the sugar and left it off the top. A small piece with a strong cup of espresso was amazing! But then again any treat is good at this time of the year. With Lent fast approaching and the elimination of dairy products from my diet I was happy to see this recipe. But my husband is diabetic so I substituted Splenda for the sugar and left it off the top.
A small piece with a strong cup of espresso was amazing! But then again any treat is good at this time of the year.

]]> By: Elise http://smittenkitchen.com/2007/02/caustic-confit/#comment-10402 Elise Tue, 20 Feb 2007 21:40:04 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-10402 Hi Deb, You have done the world a favor by posting this. We made the recipe the day after it came out, with Meyer lemons from our tree. It really was almost inedible. Way too tart! What were they thinking? Perhaps there was a typo and there should have been another cup of sugar in the filling? We are going to try to make at least a half recipe of the filling again, but with fewer lemon rinds and more sugar, to see if we can salvage the recipe. Didn't have the same problem that you did with the crust. Hi Deb,
You have done the world a favor by posting this. We made the recipe the day after it came out, with Meyer lemons from our tree. It really was almost inedible. Way too tart! What were they thinking? Perhaps there was a typo and there should have been another cup of sugar in the filling?
We are going to try to make at least a half recipe of the filling again, but with fewer lemon rinds and more sugar, to see if we can salvage the recipe. Didn’t have the same problem that you did with the crust.

]]> By: Sara http://smittenkitchen.com/2007/02/caustic-confit/#comment-9897 Sara Mon, 19 Feb 2007 07:13:54 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-9897 Hi there! I'm sorry this didn't turn out for you, but I did want to note for any readers out there that I had a lot of success with this recipe. I made it with all meyer lemons for a dinner party, and we all found it to be delicious! I don't think it works well with regular lemons, but with meyers it's amazing. Definitely on the intense end of the lemon scale, but also very yummy. The shortbread was lovely too--sometimes I think things like how humid it is can have an effect? But we didn't have trouble with crumbling in any case, and I would make the crust again and bake it up into cookies...yum! Hi there! I’m sorry this didn’t turn out for you, but I did want to note for any readers out there that I had a lot of success with this recipe. I made it with all meyer lemons for a dinner party, and we all found it to be delicious! I don’t think it works well with regular lemons, but with meyers it’s amazing. Definitely on the intense end of the lemon scale, but also very yummy. The shortbread was lovely too–sometimes I think things like how humid it is can have an effect? But we didn’t have trouble with crumbling in any case, and I would make the crust again and bake it up into cookies…yum!

]]> By: Michael http://smittenkitchen.com/2007/02/caustic-confit/#comment-7399 Michael Sun, 11 Feb 2007 19:34:20 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-7399 I made this tart and after I stuck it in the oven, I did a search for the recipe. After I made the confit, I thought it seemed so odd that I checked to see if there was any more information about the recipe. It really seemed like a step had been left out. I so wish I'd done research sooner. I used 1/2 meyer lemons, and it was still extremely intense. Cut with some good ice cream, it is edible in very small portions. But it is not worth the time that goes into it by any means. I did like the shortbread though. I had a few remnants from the dough that I shaped into some little wafers that turned out quite yummy. I made this tart and after I stuck it in the oven, I did a search for the recipe. After I made the confit, I thought it seemed so odd that I checked to see if there was any more information about the recipe. It really seemed like a step had been left out. I so wish I’d done research sooner. I used 1/2 meyer lemons, and it was still extremely intense. Cut with some good ice cream, it is edible in very small portions. But it is not worth the time that goes into it by any means. I did like the shortbread though. I had a few remnants from the dough that I shaped into some little wafers that turned out quite yummy.

]]> By: Danielle http://smittenkitchen.com/2007/02/caustic-confit/#comment-6375 Danielle Thu, 08 Feb 2007 12:32:47 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-6375 My friend made this with meyer lemon and it still came out too intense. But good when eaten with enough dulce de leche ice cream to moderate the flavor down a few notches. My friend made this with meyer lemon and it still came out too intense. But good when eaten with enough dulce de leche ice cream to moderate the flavor down a few notches.

]]> By: Jennifer http://smittenkitchen.com/2007/02/caustic-confit/#comment-6210 Jennifer Wed, 07 Feb 2007 21:33:31 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-6210 Thank goodness it's not just me. I had precisely the same experience with this seriously, seriously flawed recipe. The tart smelled bad - my husband's word was "acrid" - and tasted vile. The Times ought to print a retraction, or at least a major overhaul of this disappointing (albeit attractive) dessert. It definitely was responsible for my biggest kitchen failure to date. Thank goodness it’s not just me. I had precisely the same experience with this seriously, seriously flawed recipe. The tart smelled bad – my husband’s word was “acrid” – and tasted vile. The Times ought to print a retraction, or at least a major overhaul of this disappointing (albeit attractive) dessert. It definitely was responsible for my biggest kitchen failure to date.

]]> By: laura http://smittenkitchen.com/2007/02/caustic-confit/#comment-6203 laura Wed, 07 Feb 2007 15:48:42 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-6203 I tried this recipe incredibly bitter. Tried to fix with some orange marmalade and a pinch of baking soda. Even tried after mixture was cooked to add in super fine sugar to increase the sweetness. No luck! It was sweeter but still bitter. Read up on how to confit, seems you need to broil fruit 2x to remove bitterness then add sugar and cook down. Finally tossed filling, divided the crust into two disc and froze them. Will eventually find something to do with them, even though not sure I even want to use the crust. I'm so glad I found this site thought it was me making the error in recipe. I tried this recipe incredibly bitter. Tried to fix with some orange marmalade and a pinch of baking soda. Even tried after mixture was cooked to add in super fine sugar to increase the sweetness. No luck! It was sweeter but still bitter. Read up on how to confit, seems you need to broil fruit 2x to remove bitterness then add sugar and cook down. Finally tossed filling, divided the crust into two disc and froze them. Will eventually find something to do with them, even though not sure I even want to use the crust. I’m so glad I found this site thought it was me making the error in recipe.

]]> By: Deborah Dowd http://smittenkitchen.com/2007/02/caustic-confit/#comment-6024 Deborah Dowd Wed, 07 Feb 2007 02:57:49 +0000 http://smittenkitchen.com/2007/02/caustic-confit#comment-6024 That is something that will really encourage your readers to actually try new things. We sometimes are led to believe that making a new recipe from a reliable source is a sure thing, but it is really more like an experiment and sometimes you don't get the results you expect! This said, your pictures make something you felt was disappointing look damn good! That is something that will really encourage your readers to actually try new things. We sometimes are led to believe that making a new recipe from a reliable source is a sure thing, but it is really more like an experiment and sometimes you don’t get the results you expect! This said, your pictures make something you felt was disappointing look damn good!

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