Thread: Rate late night quick meal/10
08-06-2022, 09:49 AM
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#31
Originally Posted By DolphinPilot⏩
So I checked and the one I like is made with soybean oil. Personally not bothered, particularly since I don't eat it daily or anything.It seems to me all the mayo options have soybean oil, modified food starch, etc. Weird **** I don't feel like eating. I even looked into some aioli options and they were about the same.
It would be nice to find something so I can have tuna salad sandwiches again as well
It would be nice to find something so I can have tuna salad sandwiches again as well
But though I've never bothered I believe it is supposed to be easy to make from simple ingredients:
Adding a teaspoon of water to the yolks before dripping in the oil helps create a stronger and more stable emulsion, Dori said. She picked up the secret in culinary school years ago, and her mayonnaises haven’t collapsed since.
The first time I tried it, I achieved the lightest, most ethereal mayonnaise I’d ever made. It tasted deeply of the good olive oil I used, seasoned with lemon and mustard. We ate it with roasted asparagus, dunking the spears two, three and four times into the tasty sauce until we swabbed the bowl clean. The next day I whisked together another batch, stirring in minced anchovies at the end. It made some of the finest egg salad I’d ever had.
“A little water physically broadens the space between fat droplets, helping them stay separate,” Mr. Bunch said. If the oil droplets don’t stay distinct from one another and evenly dispersed in the oil, the mayonnaise will break. He explained that while you need not add water for an emulsion to form, just a teaspoon increases the odds that it will.
Lemon juice and vinegar accomplish the same thing, but if you add too much you run the risk of ending up with mayo that is too tart. A dollop of mustard can help create and hold an emulsion, too, which, beyond flavor, is why many mayonnaise recipes call for it.
Adding water also heightens the fluffy factor.
“Without any added water, mayonnaise can be like petroleum jelly,” Mr. Bunch said. “Water gives you that nice, light texture.”
Another reason to add water is that it dilutes the yolk and opens up the complex matrix of lecithin and proteins it contains, said Richard D. Ludescher, the dean of academic programs at the School of Environmental and Biological Sciences at Rutgers. The lecithin binds the oil droplets and the water in the yolk; that’s the essence of a mayonnaise emulsion. As long as they are bound together, the emulsion is stable.
Other tips:The first time I tried it, I achieved the lightest, most ethereal mayonnaise I’d ever made. It tasted deeply of the good olive oil I used, seasoned with lemon and mustard. We ate it with roasted asparagus, dunking the spears two, three and four times into the tasty sauce until we swabbed the bowl clean. The next day I whisked together another batch, stirring in minced anchovies at the end. It made some of the finest egg salad I’d ever had.
“A little water physically broadens the space between fat droplets, helping them stay separate,” Mr. Bunch said. If the oil droplets don’t stay distinct from one another and evenly dispersed in the oil, the mayonnaise will break. He explained that while you need not add water for an emulsion to form, just a teaspoon increases the odds that it will.
Lemon juice and vinegar accomplish the same thing, but if you add too much you run the risk of ending up with mayo that is too tart. A dollop of mustard can help create and hold an emulsion, too, which, beyond flavor, is why many mayonnaise recipes call for it.
Adding water also heightens the fluffy factor.
“Without any added water, mayonnaise can be like petroleum jelly,” Mr. Bunch said. “Water gives you that nice, light texture.”
Another reason to add water is that it dilutes the yolk and opens up the complex matrix of lecithin and proteins it contains, said Richard D. Ludescher, the dean of academic programs at the School of Environmental and Biological Sciences at Rutgers. The lecithin binds the oil droplets and the water in the yolk; that’s the essence of a mayonnaise emulsion. As long as they are bound together, the emulsion is stable.
- works better if the oil and the egg are the same temperature [either cold or room temperature]
- start adding the oil very gradually; a few drops at a time
- using a whisk can be better/avoid excess heat, but if you use a food processor cold water can help keep down the heat level
Link to recipe w/variations and more tips:
https://www.theendlessmeal.com/how-t...de-mayonnaise/
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08-06-2022, 09:54 AM
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#32
08-06-2022, 09:56 AM
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#33
- Redfish225
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- Redfish225
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08-06-2022, 10:22 AM
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#34
08-06-2022, 11:25 AM
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#35
08-06-2022, 11:51 AM
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#36
08-06-2022, 01:37 PM
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#37
- kimm4
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Originally Posted By MEDITATE⏩
I don't eat much bread. I normally grab the sarah lee honey wheat but they were out. This is sarah lee butter bread...never had it but it tastes pretty good.milk bread? why ?
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08-06-2022, 01:40 PM
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#38
- MEDITATE
- cockroach indians
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Originally Posted By kimm4⏩
it falls under the high glycemic index food, aka insulin spike which equates to fat storage regardless of what youll eat in the next 8 to 12 hoursI don't eat much bread. I normally grab the sarah lee honey wheat but they were out. This is sarah lee butter bread...never had it but it tastes pretty good.
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