"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-10-2012, 12:00 PM   #11
Sous Chef
 
Skittle68's Avatar
 
Join Date: Jan 2011
Location: Duluth, MN
Posts: 985
Quote:
Originally Posted by Kayelle View Post
Thank you for posting this information CF.

For those who think it's unnecessary, you're most welcome to do as you please, and just scroll on by.

Since I was once hospitalized with salmonella poisoning, I will do everything possible to be safe rather than sorry. Statistics were sure not on my side, but maybe they will be on yours.
I have also had salmonella, and do anything possible to keep it from happening again. No matter how slim the chances are, if there is a way this easy to prevent it, then that is just great. You should see me disinfect my kitchen after handling raw poultry lol. I actually got it from the lettuce in a fast food restaurant, and unfortunately you just don't have any control over something like that if you choose to eat out, but that doesn't mean I shouldn't try to prevent it in my home.
__________________

__________________
Skittle68 is offline   Reply With Quote
Old 12-10-2012, 12:30 PM   #12
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 455
Quote:
Originally Posted by Skittle68 View Post
I have also had salmonella, and do anything possible to keep it from happening again. No matter how slim the chances are, if there is a way this easy to prevent it, then that is just great. You should see me disinfect my kitchen after handling raw poultry lol. I actually got it from the lettuce in a fast food restaurant, and unfortunately you just don't have any control over something like that if you choose to eat out, but that doesn't mean I shouldn't try to prevent it in my home.
Oh man, that's not good. A friend of mine got salmonella poisoning from lettuce. She washes the lettuce well, but I guess sometimes it is inside the leaves? I don't know. There has been a lot of this lately in lettuce and alfalfa sprouts (which I love). Some markets have stopped carrying the sprouts.
I suppose if we could see germs we wouldn't touch the back of a chair.
__________________

__________________
Chef Maloney is offline   Reply With Quote
Old 01-23-2013, 05:12 PM   #13
Cook
 
Join Date: Aug 2012
Posts: 61
We use raw egg yolks when making our mayonnaise. We used to try to pasteurize them, but decided it wasn't worth the effort. It's hard to do it without unintentionally cooking it. Also, when eating mayo, you're not eating a lot at once.

One other aspect to the risk is that if an egg is infected with salmonella, it will supposedly look different (after breaking it open) or smell different from a normal egg. So we always examine ours carefully.

True, it's a calculated risk, but I do think the risk is overblown by the news media.

This recipe rarely fails:

Equipment:

A food processor

Ingredients:

4 large egg yolks
1/4 cup lemon juice
1 tsp salt
2.5 - 3 cups oil (we use olive oil).

I don't worry too much about salmonella in the eggs, since it is rare. However, sometimes I nuke the yolks for about 20 seconds. This can make the may a little lumpy looking, but it still tastes fine.

Process:

Let everything come to room temperature


Put the egg yolks, lemon juice, & salt in the bowl of a food processor with a steel blade.

With the blade running, slowly add a thin stream of canola oil. Do not go too fast. A slow, thin drizzle is best.

When the mixture is properly emulsified (you will have used almost all the oil), stop. The mixture should have the same consistency as a freshly opened, room temperature jar of Hellman's mayonnaise.
__________________

__________________
PianoAl is offline   Reply With Quote
Reply

Tags
eggs

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 11:37 PM.


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