Here it is....make your own mayo, flavored, or dressings
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KitKat posted 1 year ago.
This is awesome, thanks so much! Oh yea, I also like wasabi in my mayo :)
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*Smile, it does a body good*
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Nutty posted 1 year ago.
Blender? Coward. We're supposed to be endurance athletes around here, use a whisk!
-alan
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Porksalad posted 1 year ago.
A couple of side notes to what chefsmith wrote. On the use of olive oil, do not use extra virgin olive oil only but you can use a blend of evoo and say vegetable oil to give the mayo a little more of a fruity flavor. Also if you buy a lot of fresh herbs and need another use for them a nice trick is to take and blanch them in salted boiling water for 2 seconds and immediatly place in ice water (this helps to retain the color and nutrients, use only soft herbs basil, parsley, chives, even spinach etc.) Gently squeeze out the excess water (don't go crazy) and puree in a blender with a bland oil, such as grape seed oil (expensive but high in omega 3) or vegetable oil, and a touch of salt. Use this oil in place of mayo if you do not like mayo for some added fat and flavor (use for finishing only not for cooking such as in sandwiches, sauces, pasta or on top of grilled or baked fish) or use this in place of plain oil to make a bright/flavorful herb mayo (use the same directions that chefsmith uses). And Chefsmith if you are going to tell people about the maillard reaction (nice point by the way) then you should also let them know this is a colloidal dispersion (fancy name for emulsion).
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theShiba posted 1 year ago.
Porksalad wrote:
A couple of side notes to what chefsmith wrote. On the use of olive oil, do not use extra virgin olive oil only but you can use a blend of evoo ....
Please help keep Trifuel Rachel Ray free.
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ChunkyB posted 1 year ago.
theShiba wrote:
Please help keep Trifuel Rachel Ray free.
+ a million. There are few things annoy me more than active.com, and that's one of them.
"The melting point of wax means nothing to me": Thrice
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chefsmith posted 1 year ago.
PS Rachel Ray is my arch enemy, i would like to hit her in the head with a bulb of fresh fennel
"Continuous effort -- not strength or intelligence -- is the key to unlocking our potential."
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brittda posted 1 year ago.
Well I love her. For women cooking for their husbands who are busy off training and want food, she does the trick, and for men who don't have a clue in the kitchen, she makes easy stuff. Most of her recipes can be altered to be a bit more "waist healthy" and she offers lots of good ideas for creating vairety.
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ChunkyB posted 1 year ago.
brittda wrote:
Well I love her. For women cooking for their husbands who are busy off training and want food, she does the trick, and for men who don't have a clue in the kitchen, she makes easy stuff. Most of her recipes can be altered to be a bit more "waist healthy" and she offers lots of good ideas for creating vairety.
Yeah, but what the heck is up with her voice. It bugs me so freaking bad. It's like she's been smoking 2 packs/day for like 70 years. It's ridiculous.
"The melting point of wax means nothing to me": Thrice
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Porksalad posted 1 year ago.
Sorry to get everyone all fired up. I hate her so much I don't even know her lingo. In all fairness E.V.O.O. has been a restaurant term long before she was around. I am glad you liked the added info.
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theShiba posted 1 year ago.
chefsmith wrote:
PS Rachel Ray is my arch enemy, i would like to hit her in the head with a bulb of fresh fennel
I can imagine how that would go down....
**WHAP**WHAP** "Ohh, is that fennel? Yum-o!"
Then she'd load up her arms with all of the ingredients she could have easily just left in place, because they are only a couple of feet from where she is, and attack you with something... but you'll have no idea what the hell it is, because she'll use some wacky abbreviation for it you've never heard of.
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chefsmith posted 1 year ago.
that was the funniest fake Rachel Ray scenario ive ever heard, and probably true.
"Continuous effort -- not strength or intelligence -- is the key to unlocking our potential."
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Nutty posted 1 year ago.
Tony Bourdain fo life yo
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beads1985 posted 1 year ago.
I am not a big mayo fan but the recipes sound pretty good.
'Nothing to it, but to do it!'
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Tikal Dog posted 1 year ago.
Thanks so much chefsmith!
Hyperactive Trifueler!!!! (I refuse to let the status go :p)
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Donna posted 1 year ago.
If you don't plan on keeping the mayo long (like including it in a recipe for that day) can you use eggs that you get in the grocery store?
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chefsmith posted 1 year ago.
you can use regular eggs anytime, BUT even if you will use it that day, you still run the risk of salmonella...albeit a very small risk, but there is still a chance
"Continuous effort -- not strength or intelligence -- is the key to unlocking our potential."
So a lot of people are asking me about how to make your own mayonnaise...tastier and healthier. Thanks Tikal: The trick to making your own "healthier" mayo is using pasteurized eggs( to prevent food borne illness) and using oils low in saturated fats such as vegetable oils, safflower, sunflower,...there are a few. I wouldn't recommend olive oil, although healthy it can separate a few hours after making due to the composition of the oil particles being irregular from other oils. They are different than other oils. I use a food processor or robo coupe to make it easier to whip rather than breaking your arm. Here is what you need: egg yolks, salt, pepper, oil, dijon mustard (vinegar optional). Take the two egg yolks and combine 1 tsp dijon(acts as an emulsifier) and desired vinegar. Puree the yolk mix on low in a food processor and add desired salt and pepper. Slowly drizzle oil in while the yolks are blending. When the mixture is thick and shiny and pale yellow you are finished. If it starts to break (separate), you can add in a little water to re-emulsify, or start with a fresh yolk add oil, then slowly add in the broken mixture.
Some tasty mayonnaise alternatives :
ADD IN:
-Fresh herbs
-Toasted Curry
-Cumin
-Sesame oil
-Roasted Garlic
-Ginger and lemongrass
-Cilantro and Lime
-Oregano and Rosemary
Even though the egg yolks are pasteurized, I would only save the mayo in the fridge for a week or so. It is still raw, just a safer raw. There are many other combinations and flavors you can try. You can try as spreads or add more acid such as vinegar and turn the mayo into a dressing if you need to use it up. Hope this helps. Good eating!
"Continuous effort -- not strength or intelligence -- is the key to unlocking our potential."