"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-24-2012, 04:07 PM   #21
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Snip, thanks for the suggestions. TL, no I didn't throw it out. I was so tired at that point that I decided to defer the decision. I was thinking the same thing, that it looks like salad dressing and has pretty much the same stuff. I was also waiting to see if there were any suggestions if it could be recovered, but I doubt it.

Plan #1 right now is to go get Ratio and I'll head over to the library--their online catalog claims it's on the shelf at my local branch.

Also, I'm going to have a look over everybody's suggestions and probably pick one, then stop by the market and get anything required ingredient wise. I'm leaning towards fish.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 10-24-2012, 04:15 PM   #22
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,155
Quote:
Originally Posted by Greg Who Cooks View Post
Well I'm sorry to say: total fail.

My mayonnaise never emulsified. I ended up with something resembling Italian salad dressing. I can't find the website now, I must have closed the window.
Was your egg cold?

Did you hold the blender right over the egg until it started to form a stiff mixture before you started to blend?

Quote:
I hit it with an immersion blender for probably an hour. It always looked like it was going to emulsify but it never did.
When it works it only takes about 25 seconds.

Quote:
This is one of my biggest cooking defeats in years.
It took me a few attempts before I got it to work.
__________________

__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 10-24-2012, 04:38 PM   #23
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I got the message and warmed the egg to room temperature. Otherwise I've kind of forgotten the details. I was frustrated and tired and hungry, and getting progressively more grumpy by the minute!

And yeah, I didn't expect the whole thing to take more than several minutes from measuring ingredients to putting it in a storage container.

I expect to try it again tonight. I'm leaning towards the Lemon Aioli suggestion although I'm going to take a quick peek at Ruhlman's book before making a final decision.

Salmon sounds good at the moment. I usually broil it over the gas grill so I think I'll poach it, to give the mayo a maximum opportunity to star without any competition from other flavors.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 10-24-2012, 05:12 PM   #24
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Funny to see this post today, as I have just finished making mayo with my stick blender. Also made seasoned bread crumbs. Now I thought I might use the mayo to coat some of my ravioli, then coat them with the crumbs, and deep-fry them and a side of sweet potato fries. Roasted tomato sauce on the side.I'll let you know how they turn out.
__________________
salt and pepper is offline   Reply With Quote
Old 10-24-2012, 05:51 PM   #25
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,039
Quote:
Originally Posted by Greg Who Cooks View Post
Well I'm sorry to say: total fail.

I did a google search on home made mayonnaise or something like that, and took the first result. The directions looked reasonable so I followed them.

My mayonnaise never emulsified. I ended up with something resembling Italian salad dressing. I can't find the website now, I must have closed the window.

I hit it with an immersion blender for probably an hour. It always looked like it was going to emulsify but it never did. I finally sauteed some fillet mignon strips and made tacos...

I reserved "Ratio" and there's 2-3 copies in the public library system within driving distance if the library doesn't just pull the copy off the shelf at my local branch and put it on their hold shelf. (The way things are going they'll probably send it from South LA, but if they do at least I can go over to my local branch and just pick it off the shelf.)

This is one of my biggest cooking defeats in years.
IMHO a blender does a much better job of making mayo than a stick blender.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-24-2012, 06:05 PM   #26
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,880
Send a message via Skype™ to taxlady
My nicest textured homemade mayo was made with a mixer. Okay, the stuff I made by hand with a whisk had great texture too, but it seemed to take forever.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-24-2012, 06:07 PM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,039
Quote:
Originally Posted by taxlady View Post
My nicest textured homemade mayo was made with a mixer. Okay, the stuff I made by hand with a whisk had great texture too, but it seemed to take forever.
We made it in Home Ec by hand and you certainly developed some muscles.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-24-2012, 07:13 PM   #28
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Finished product:
__________________
salt and pepper is offline   Reply With Quote
Old 10-24-2012, 11:35 PM   #29
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Addie View Post
IMHO a blender does a much better job of making mayo than a stick blender.
Well aready I've had my second fail, and working on the third.

I'm going to have to put my salmon in the oven pretty soon. (I'm oven baking/steaming it in a foil packet.)
__________________
Greg Who Cooks is offline   Reply With Quote
Old 10-25-2012, 12:00 AM   #30
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Sorry to say I've had my 3rd fail and working on the 4th.

I followed Ruhlman's basic recipe... I got his cookbook. )

Unfortunately I got another total fail. Salad dressing, assuming I add vinegar
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Reply

Tags
mayonnaise, recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.