I am completing a course on woodstove cooking. One of the challenges is trying to cook without using a timer and temperature control. Using sight, touch, sound, and smell to understand where something is in the cooking process is a skill set that has been numbed with the use of timers and pre-packaged heat and serve foods. Next week I am going to be making a Lemon Curd recipe that was discovered in a 18th century cook book. I decided to make a batch on the modern stove, so that I could observe the thickening process, and see what the curd looked like at the 3 min point, the 5 minute point and so forth. Next week I will be attempting to make this on a woodstove located in a 19th century historic house. Good thing this recipe cooks up so delicious, this was hands down the best lemon curd I have ever consumed, so having another batch to look forward to next week will be a pleasure.