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Tech integration and ideation

Changes at "Lemon curd cream"

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  • -["
    Originary from
    Popular England
    Cooking time
    20
    Total time
    120
    Directions
    1/3 cup granulated sugar\n1/3 cup fresh lemon juice\n2 tsp lemon zest, finely grated\n2 large eggs, room temperature\n1/4 cup butter, room temperature\n\nIn a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.\n\nAdd the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.\n\nStrain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.\n\nThe curd keeps fresh in the refrigerator for about 1 week.\n
    "]
  • +["
    Originary from
    Popular England
    Cooking time
    20
    Total time
    120
    Ingredients
    1/3 cup granulated sugar\n1/3 cup fresh lemon juice\n2 tsp lemon zest, finely grated\n2 large eggs, room temperature\n1/4 cup butter, room temperature\n
    Directions
    In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.\n\nAdd the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.\n\nStrain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.\n\nThe curd keeps fresh in the refrigerator for about 1 week.\n
    "]
  • -["<xml><dl class=\"decidim_awesome-custom_fields\" data-generator=\"decidim_awesome\" data-version=\"0.7.0\"><dt name=\"text-1618493323848\">Originary from</dt><dd id=\"text-1618493323848\" name=\"text\"><div>Popular England</div></dd><dt name=\"number-1618493350630\">Cooking time</dt><dd id=\"number-1618493350630\" name=\"number\"><div>20</div></dd><dt name=\"number-1618493368480\">Total time</dt><dd id=\"number-1618493368480\" name=\"number\"><div>120</div></dd><dt name=\"textarea-1618493403281\">Directions</dt><dd id=\"textarea-1618493403281\" name=\"textarea\"><div>1/3 cup granulated sugar
  • -1/3 cup fresh lemon juice
  • -2 tsp lemon zest, finely grated
  • -2 large eggs, room temperature
  • -1/4 cup butter, room temperature
  • -\nIn a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
  • -
  • -Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  • -
  • -Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  • -
  • -The curd keeps fresh in the refrigerator for about 1 week.
  • -</div></dd></dl></xml>"]
  • +["<xml><dl class=\"decidim_awesome-custom_fields\" data-generator=\"decidim_awesome\" data-version=\"0.7.0\"><dt name=\"text-1618493323848\">Originary from</dt><dd id=\"text-1618493323848\" name=\"text\"><div>Popular England</div></dd><dt name=\"number-1618493350630\">Cooking time</dt><dd id=\"number-1618493350630\" name=\"number\"><div>20</div></dd><dt name=\"number-1618493368480\">Total time</dt><dd id=\"number-1618493368480\" name=\"number\"><div>120</div></dd><dt name=\"textarea-1618493561903\">Ingredients</dt><dd id=\"textarea-1618493561903\" name=\"textarea\"><div>1/3 cup granulated sugar
  • +1/3 cup fresh lemon juice
  • +2 tsp lemon zest, finely grated
  • +2 large eggs, room temperature
  • +1/4 cup butter, room temperature
  • +</div></dd><dt name=\"textarea-1618493403281\">Directions</dt><dd id=\"textarea-1618493403281\" name=\"textarea\"><div>In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
  • +
  • +Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  • +
  • +Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  • +
  • +The curd keeps fresh in the refrigerator for about 1 week.
  • +</div></dd></dl></xml>"]
Deletions
  • -["
    Originary from
    Popular England
    Cooking time
    20
    Total time
    120
    Directions
    1/3 cup granulated sugar\n1/3 cup fresh lemon juice\n2 tsp lemon zest, finely grated\n2 large eggs, room temperature\n1/4 cup butter, room temperature\n\nIn a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.\n\nAdd the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.\n\nStrain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.\n\nThe curd keeps fresh in the refrigerator for about 1 week.\n
    "]
Additions
  • +["
    Originary from
    Popular England
    Cooking time
    20
    Total time
    120
    Ingredients
    1/3 cup granulated sugar\n1/3 cup fresh lemon juice\n2 tsp lemon zest, finely grated\n2 large eggs, room temperature\n1/4 cup butter, room temperature\n
    Directions
    In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.\n\nAdd the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.\n\nStrain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.\n\nThe curd keeps fresh in the refrigerator for about 1 week.\n
    "]
Deletions
  • -["<xml><dl class=\"decidim_awesome-custom_fields\" data-generator=\"decidim_awesome\" data-version=\"0.7.0\"><dt name=\"text-1618493323848\">Originary from</dt><dd id=\"text-1618493323848\" name=\"text\"><div>Popular England</div></dd><dt name=\"number-1618493350630\">Cooking time</dt><dd id=\"number-1618493350630\" name=\"number\"><div>20</div></dd><dt name=\"number-1618493368480\">Total time</dt><dd id=\"number-1618493368480\" name=\"number\"><div>120</div></dd><dt name=\"textarea-1618493403281\">Directions</dt><dd id=\"textarea-1618493403281\" name=\"textarea\"><div>1/3 cup granulated sugar
  • -1/3 cup fresh lemon juice
  • -2 tsp lemon zest, finely grated
  • -2 large eggs, room temperature
  • -1/4 cup butter, room temperature
  • -\nIn a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
  • -
  • -Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  • -
  • -Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  • -
  • -The curd keeps fresh in the refrigerator for about 1 week.
  • -</div></dd></dl></xml>"]
Additions
  • +["<xml><dl class=\"decidim_awesome-custom_fields\" data-generator=\"decidim_awesome\" data-version=\"0.7.0\"><dt name=\"text-1618493323848\">Originary from</dt><dd id=\"text-1618493323848\" name=\"text\"><div>Popular England</div></dd><dt name=\"number-1618493350630\">Cooking time</dt><dd id=\"number-1618493350630\" name=\"number\"><div>20</div></dd><dt name=\"number-1618493368480\">Total time</dt><dd id=\"number-1618493368480\" name=\"number\"><div>120</div></dd><dt name=\"textarea-1618493561903\">Ingredients</dt><dd id=\"textarea-1618493561903\" name=\"textarea\"><div>1/3 cup granulated sugar
  • +1/3 cup fresh lemon juice
  • +2 tsp lemon zest, finely grated
  • +2 large eggs, room temperature
  • +1/4 cup butter, room temperature
  • +</div></dd><dt name=\"textarea-1618493403281\">Directions</dt><dd id=\"textarea-1618493403281\" name=\"textarea\"><div>In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
  • +
  • +Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  • +
  • +Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  • +
  • +The curd keeps fresh in the refrigerator for about 1 week.
  • +</div></dd></dl></xml>"]
Version number 2 out of 4 Show all versions Go back to proposal
Version author
Avatar: Ivan Vergés Ivan Vergés
Version created at 15/04/2021 15:33