"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 07-19-2006, 04:01 PM   #31
Sous Chef
 
Banana Brain's Avatar
 
Join Date: Apr 2006
Posts: 647
Quote:
Originally Posted by Ayrton
Hey Banana Brain --

What a nice quote you chose from Julia Child, by the way ...

Sorry about the insomnia but hope your mayo-making went well? Tell us about it?

I've now made it 5 times, I think. Thus I stopped writing about it because each time it's just been so predictable and succesful that it's getting boring!

Goofs, though? Doubled the recipe once -- mistake for my little stick blender and bowl since it was way too much. Just kinda looked like a one-egger wouldn't be enough, yet it is.

Also, next to last time overdid the lemon and the mayo. Hubby never stopped whining. Last time I was extra careful and it was just great.

Going to make sandwiches now!
Here is how it turned out. Yellow, too watery, only slightly thick, barely sticks to a fork. And it tastes very lemony. So I guess I'll say badly. I think my flaw may have been that instead of measuring out two tablespoons of lemon juice, I simply swueezed in a whole lemon.
__________________

__________________
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child
Banana Brain is offline   Reply With Quote
Old 10-10-2006, 02:43 AM   #32
Sous Chef
 
Join Date: May 2006
Posts: 665
Quote:
Originally Posted by KellyM
The weather comes to mind. You may have noticed that "Joy" basically tells you not to bother making mayonnaise if a thunderstorm is in progress, or even if it looks like you might have one.
Just a quick P.S. months later: last night tried to make mayonnaise which is now a very common, no-thought-required thing to do in our house because it has been ... until yesterday ... unfailingly succesful, thick and wonderful.

But! Yesterday it just would NOT emulsify, and suddenly I remembered that comment in Joy. I swear, just as I was re-reading the warning sentence ("Don't even attempt to make mayonnaise if a thunderstorm is in progress or threatening nearby as it won't bind"), I heard the first of many claps of thunder.

Amazing, and to me, fascinating. (I still have the mixture itself in the fridge thinking maybe I'll be able to salvage, however, rainstorms are predicted for another four days...)
__________________

__________________
XeniA is offline   Reply With Quote
Old 10-10-2006, 05:18 AM   #33
Sous Chef
 
Join Date: Aug 2006
Posts: 863
Mayonaise.

i make my own mayonaise, too. But i only make enough, for one day, each time.
Try giving your Mayonaise, a stir with a fork, the next day, and see if it goes back to looking good, again.

Mel
__________________
Mel! is offline   Reply With Quote
Old 10-10-2006, 05:23 AM   #34
Sous Chef
 
Join Date: May 2006
Posts: 665
Quote:
Originally Posted by Mel!
i make my own mayonaise, too. But i only make enough, for one day, each time.
Try giving your Mayonaise, a stir with a fork, the next day, and see if it goes back to looking good, again.

Mel
Your comments are interesting: how, exactly, do you just make enough for one day each time? After all, a single egg only gets so small ! (Then again, there is the possibility that a "one-day amount" for you is a full cup?!)

As for stirring it with a fork, trust me, my egg-n-oil soup will NOT miraculously fix up just with a fork. Remember, it can't "go back" to looking good if it never looked good in the first place!

I'll give it a day or two and try another egg yolk. And if all else fails, I'll chalk it up to a learning experience!

Thanks for your thoughts!
__________________
XeniA is offline   Reply With Quote
Old 10-10-2006, 05:31 AM   #35
Sous Chef
 
Join Date: Aug 2006
Posts: 863
Reply

Yeah, a day amount for me, is one egg. I plan it, so on the days i make it, i have a few recipes and sandwichs which require mayonaise.
If u want u could try putting in less vinegar, (or lemon juice, if that is what u use.) and a little more oil. This might cause it to stay like mayonaise and not to turn soupy the next day.

Mel
__________________
Mel! is offline   Reply With Quote
Old 10-10-2006, 09:15 AM   #36
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I know that as a storm approaches barometric pressure drops. In a temperature controlled home, this means less air per given volume, meaning less air whipped into the mayo. Just a wild guess.

I usually make it by bowl/whisk, because cleaning my blender stinks. I hate taking it apart and trying to get all the mayo out from all the little crevices and hiding spots. Definetly gives you pop-eye forearms too.

Lecithin (sp?) in the egg yolks help keep things emulsified. If it starts to break just add another yolk and pray! I usually just make enough for what I'm doing, as no emulsification lasts forever (well, without glowing chemicals) - and I think fresh is best. When you're whisking by hand it's easy to tell how much more oil you need, whereas in a blender it's easy to use too much and have the sauce tumble down.

I'll definetly have to try the stick-blender/jar trick! I can't believe I've never thought of that.
__________________

__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Reply

Tags
None

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 09:11 AM.


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