Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

I'm planning to make this recipe but will change the mixed berries to blueberries and, in addition, would like to add a tablespoon or two of Microplaned lemon zest.  Will the addition of the zest require any other changes to the recipe?  Thanks.

 ... Shel


 

Posted

I agree.  I expect that you would only need to worry if the new ingredient was going to add 1) moisture/water 2) appreciable fat or sugar.  They may be other things to look out for, but these are the 2 I think about first.

  • Like 1

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

Posted

Structurally, no.  But you might want to modify the seasoning (sugar, salt, zest) if you're just using blueberries.  They can be very bland.  Also, they tend to release less moisture than other berries, so you may need less flour.

×
×
  • Create New...