Coat The Back Of A Spoon
A cooking technique used to test the doneness of a sauce or more typically, egg based custard. Place a spoon - wooden works well, but metal is fine too - in the mixture. Remove, and run your finger through the middle of the sauce/custard. If a clear path is left and an even run-less film is left on the spoon, the mixture is ready. Depending on the recipe the film will be thin or thick.
Definition: Coat The Back Of A Spoon
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When I used to make ice cream (back when I had time!) I was always happy to reach this custard-y stage because it meant I was that much closer to finishing (and then being able to eat) my dessert!
1Speaking of making ice cream...
2How do you go through the process *without* the ice cream maker machine thing... I have no idea what it's called. But I'm really interesting in making the homemade strawberry ice cream you girls posted.
SU3 it might be tough to make ice cream without the machine, however it can be done. Check out these tips and consider making a semifreddo instead.
3I figured it might be difficult, but thank you for the link to the tips party.
4The Semifreddo sounds delish and simple to do. Question though! If I wanted strawberries instead of pistachios - do I just substitute one for the other in the recipe. Or would there be any other changes?? THANKS!!!
Ok, SU3 I would give this strawberry semifreddo recipe a try: it's a little different than the pistachio and incorporates vanilla and lemon juice.
5Oh that sounds great! Thanks party!
6I wonder if you can be more specific about this "coat the back of a spoon" test. I tried making ice cream recently and immediately after combining the ingredients dipped in a metal spoon. It was coated with the ingredients and when I ran my finger through it it left a trail identical to the one in your photo. The recipe called for cooking 10 to 20 minutes, and several times through the cooking process repeated the test with the same results. At some point as I approached the 20 minute mark small globules formed (which also coated the back of the spoon). After 20 minutes with no change in the spoon test I removed from heat, filtered, chilled, then froze in the ice cream machine. The results were pretty awful. The globules aggregated together and formed little lumps of butter-like stuff in the ice cream.
I'm preparing to try again and am still no closer to understanding how to tell when I've cooked it enough. Help!
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