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Best:

The Olives	1 vote - 100 %
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1 Total Votes

DIY Mayonnaise + Puttanesca ala Cory | 10 comments (10 topical, 0 hidden) | Trackback

A note on canned tomatos by debacle (4.00 / 1) #1 Fri Dec 01, 2006 at 12:49:46 AM EST

You can get rid of the tinny taste by emptying them into another container and leaving them sit in the fridge for a few hours. I don't know why tomatos get that flavor, but olives and other fruit doesn't.

Also, aren't you supposed to use egg whites, not the yolks? It's been a while since I've made mayonnaise. I'm not much of an ovavore, either.

Alton Brown rocks, though.

At which point during the cooking does she usually start tearing her clothes off and moaning?

"I'm very responsive to certain stimuli, and pain is pretty much at the top of that list." - BadDoggie

: He used a full egg... by coryking (2.00 / 0) #6 Fri Dec 01, 2006 at 12:51:59 PM EST

...For the "food processor" method. He used only yolks (not whites) for the "do it with a wire whip" method. Somewhere he explained why, but I'll have to watch the show again. I don't think egg whites have the right molecules to bind the fat to water.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16262,00.html
"You can get rid of the tinny taste by emptying them into another container and leaving them sit in the fridge for a few hours"
I'll give that a shot next time around.
"At which point during the cooking does she usually start tearing her clothes off and moaning?"
Pretty damn quick :-)
We are Siamese if you please. We are Siamese if you don't please.
[ Parent ]

I make my mayonnaise the other way around by Herring (4.00 / 1) #2 Fri Dec 01, 2006 at 09:18:46 AM EST

Add one egg + mustard + enough oil. Whizz until stiff. Whizz in (white wine) vinegar, salt & pepper until it tastes right.

Dunno if it's right, but it works.

I'm English, and as such I crave disappointment. - Bill Bailey

: I think he added vinegar in first by coryking (2.00 / 0) #5 Fri Dec 01, 2006 at 12:47:10 PM EST

Because it would help stabilize the emulsion. Actually, while his recipe has vinegar, on the show he used Cream of Tartar (which I guess isn't what you think, but is just powdered acid).
We are Siamese if you please. We are Siamese if you don't please.
[ Parent ]

Aaaaah, mayo. by blixco (4.00 / 1) #3 Fri Dec 01, 2006 at 09:40:55 AM EST

The condiment of kings. And people who like raw eggs.

I recently made a grilled smoked turkey sandwich that used fresh mayo (with a touch of wasabi) for the dressing. It was a damn fine sandwich, if a bit unhealthy. As I was making the mayo, though, I thought to myself "self, does Kraft Foods make it this way?"

So I looked it up on this internet thing I have at home, and I found zero info on how they make it, but I did get a decent recipe for pesto mayonnaise using something called "Extra Heavy Mayonnaise." I wonder if that's anything like "extra tar cigarettes" or "fat bastard ale" or what.
---------------------------------
I accidentally had a conversation in italian at lunchtime. I don't speak italian. - Merekat

Oh Shit.... by coryking (2.00 / 0) #7 Fri Dec 01, 2006 at 12:57:14 PM EST

Wasabi Mayonnaise. California Roll or Spicy Tuna Roll. Dear Sirror. I shall subscribe to your daily mayo recipes.

I see zero reason to buy mayo anymore. I will just need to figure out how far I can downscale this recipe so I can stock it over its theoretical 1 week lifespan without throwing anything out.

What oil are you using as a base?
We are Siamese if you please. We are Siamese if you don't please.
[ Parent ]

: Oil! by blixco (2.00 / 0) #9 Fri Dec 01, 2006 at 04:18:08 PM EST

I use either canola or peanut or...well, it depends entirely on what I have on hand + what I'm doing with it. Chipotle mayo works very well with peanut oil.
But normally I use garden variety canola.
---------------------------------
I accidentally had a conversation in italian at lunchtime. I don't speak italian. - Merekat
[ Parent ]

Mayo by sasquatchan (4.00 / 1) #4 Fri Dec 01, 2006 at 09:55:03 AM EST

There's a cool place nearby that, while pricey, is a fun experience. You'll get cooking lessons and the recipes to make, while eating a wonderful meal (with 5+ glasses of wine to boot!).

And the one we went to they made mayo. Guy suggested egg beaters to avoid any food-illness issues. But he said he could never buy mayo in the store, given how easy it is to make, and you can make it however you want (herb-y, more vinegar, etc etc)

: Considering by coryking (4.00 / 1) #8 Fri Dec 01, 2006 at 12:59:03 PM EST

It only "costs" an egg and some oil, now that I've tried it, I agree. The lady has full sign off on the new venture as well.
Williamsburg, VA is a bit of a drive for me, but it sounds interesting.
We are Siamese if you please. We are Siamese if you don't please.
[ Parent ]

holy crap. by dev trash (2.00 / 0) #10 Fri Dec 01, 2006 at 08:20:09 PM EST

They pastuerize anything thiese days. I draw the line with apple cider.

--
Blizzard of Death '06

DIY Mayonnaise + Puttanesca ala Cory | 10 comments (10 topical, 0 hidden) | Trackback


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