rockbrain
Cave Dweller 
Member since January 2022
Posts: 3,167
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Post by rockbrain on Apr 13, 2024 12:20:13 GMT -5
Maillard is our friend!  Roasted garlic just came out of the Air fryer and the eggs are just about pasteurized. I'll be making garlic mayonnaise today. It's quite delicious! And although I can't say it's exactly healthy, it's a lot better for you than the store-bought stuff. I use avocado oil and the only other ingredients in that are salt, Dijon, mustard, lemon juice, and a little vinegar. |
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Post by rockjunquie on Apr 13, 2024 12:28:34 GMT -5
Sounds and looks delicious!!! I didn't know you could do garlic in an airfryer. Good to know!
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Post by liveoak on Apr 14, 2024 6:24:59 GMT -5
Do you send out samples ?
Patty
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Post by amygdule on Apr 14, 2024 17:42:09 GMT -5
Recipe Please
Thank You
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Post by Rockoonz on Apr 15, 2024 0:38:11 GMT -5
Recipe for sure, please and TY.
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rockbrain
Cave Dweller
Member since January 2022
Posts: 3,167
|
Post by rockbrain on Apr 15, 2024 9:00:31 GMT -5
RockoonzMayonnaise Recipe ▢1 whole egg ▢½ tbsp lemon juice ▢1 tsp white wine vinegar ▢¼ tsp Dijon mustard ▢¼ tsp sea salt ▢1 cup avocado oil, or light-flavored olive oil INSTRUCTIONS Use a narrow container (I use a quart mason jar, it's the narrowest I had that I could fit my blender in) Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute. Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients. Stir the mayonnaise and place in an airtight storage container in the refrigerator. This recipe is apparently specifically for an immersion or stick blender and will not work with a food processor or blender. It's important that you use a container that's not much wider than the stick blender. The original container that comes with the blender is good. I had my first failure this time after making this at least a half a dozen times. I plopped the egg in at the end and didn't let things settle good. Also, I didn't hold the blender still at the beginning. I tried to video and mix with one hand, the jar was spinning aoround. It never emulsified. I wouldn't think it would make any difference but apparently it does. I made a second batch more carefully following the directions and it came out perfect. I use avocado oil. The only thing I do different is use rice wine vinegar and if making the garlic version I add about 6 cloves of roasted garlic when it's done. I also pasteurize the eggs by putting them in a 130 deg water bath for 1.5 hours. I don't know how necessary this is. Raw eggs aren't supposed to be the issue that they used to be.
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Post by amygdule on Apr 15, 2024 12:59:32 GMT -5
rockbrain Thanks for taking the time to post the recipe. I've been wanting to try making my own mayo. The price of Best Foods mayo has almost doubled the last couple of years. In the news, they have been reporting on new outbreaks of bird flu going around and are saying that we should make sure that eggs are fully cooked.
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rockbrain
Cave Dweller
Member since January 2022
Posts: 3,167
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Post by rockbrain on Apr 15, 2024 14:05:13 GMT -5
rockbrain Thanks for taking the time to post the recipe. I've been wanting to try making my own mayo. The price of Best Foods mayo has almost doubled the last couple of years. In the news, they have been reporting on new outbreaks of bird flu going around and are saying that we should make sure that eggs are fully cooked. No problem, hope it works for you. My eggs can't be considered fully cooked but they are safe. I use a souse vide. The pathogen killing is a combo of time and temperature. If you heat the eggs to 130 it's just under cooking temp but 2 hours exposure kills everything. It's the same with chicken. You can do chicken at a much lower temp than generally considered safe. 165 kills everything instantly. You can cook chicken at 135 if you leave it in there or a while. It will be safe to eat but the texture might be a bit off-putting. I love my souse vide and typically use it a couple of times a week. |
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Post by Rockoonz on Apr 15, 2024 22:56:19 GMT -5
Another sous vide dude, cool. Didn't think of using it to pasteurize, but 130 is my beef temperature so that's perfect. Next 24-30 hour chuck roast I do, I'll have to add an egg for a couple hours towards the end, make the garlic mayo, then 1:1 it with my extra hot horseradish for the roast.
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rockbrain
Cave Dweller
Member since January 2022
Posts: 3,167
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Post by rockbrain on Apr 17, 2024 15:40:16 GMT -5
130 is my steak temp too. I usually do rib eye or NY but have been playing around a bit lately with sirloin and leaving it in longer to tenderize. The best pork chops I've made are in the Souse vide. Doesn't matter if they're 2 inches thick they're tender and juicy everytime. I've not done a chuck roast. I have done a rib roast and then seared it in my kamado over lump charcoal. It was amazing!
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Tommy
Administrator 
Member since January 2013
Posts: 12,981
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Post by Tommy on Apr 19, 2024 16:07:38 GMT -5
Mayonnaise Recipe ▢1 whole egg ▢½ tbsp lemon juice ▢1 tsp white wine vinegar ▢¼ tsp Dijon mustard ▢¼ tsp sea salt ▢1 cup avocado oil, or light-flavored olive oil INSTRUCTIONS Use a narrow container (I use a quart mason jar, it's the narrowest I had that I could fit my blender in) Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute. Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients. Stir the mayonnaise and place in an airtight storage container in the refrigerator. This recipe is apparently specifically for an immersion or stick blender and will not work with a food processor or blender. It's important that you use a container that's not much wider than the stick blender. My wife bought an immersion blender and has been making our own delicious mayo for a couple of months now. I can't even express how happy we are to abandon the store bought garbage they call mayo. Her recipe is almost exactly the same as yours minus the garlic because we both work with the public  |
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Post by jasoninsd on Apr 19, 2024 20:45:26 GMT -5
Mayonnaise Recipe ▢1 whole egg ▢½ tbsp lemon juice ▢1 tsp white wine vinegar ▢¼ tsp Dijon mustard ▢¼ tsp sea salt ▢1 cup avocado oil, or light-flavored olive oil INSTRUCTIONS Use a narrow container (I use a quart mason jar, it's the narrowest I had that I could fit my blender in) Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute. Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients. Stir the mayonnaise and place in an airtight storage container in the refrigerator. This recipe is apparently specifically for an immersion or stick blender and will not work with a food processor or blender. It's important that you use a container that's not much wider than the stick blender. My wife bought an immersion blender and has been making our own delicious mayo for a couple of months now. I can't even express how happy we are to abandon the store bought garbage they call mayo. Her recipe is almost exactly the same as yours minus the garlic because we both work with the public   |
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Post by rockjunquie on Apr 20, 2024 7:24:12 GMT -5
Rockoonz Mayonnaise Recipe ▢1 whole egg ▢½ tbsp lemon juice ▢1 tsp white wine vinegar ▢¼ tsp Dijon mustard ▢¼ tsp sea salt ▢1 cup avocado oil, or light-flavored olive oil INSTRUCTIONS Use a narrow container (I use a quart mason jar, it's the narrowest I had that I could fit my blender in) Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute. Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients. Stir the mayonnaise and place in an airtight storage container in the refrigerator. This recipe is apparently specifically for an immersion or stick blender and will not work with a food processor or blender. It's important that you use a container that's not much wider than the stick blender. The original container that comes with the blender is good. I had my first failure this time after making this at least a half a dozen times. I plopped the egg in at the end and didn't let things settle good. Also, I didn't hold the blender still at the beginning. I tried to video and mix with one hand, the jar was spinning aoround. It never emulsified. I wouldn't think it would make any difference but apparently it does. I made a second batch more carefully following the directions and it came out perfect. I use avocado oil. The only thing I do different is use rice wine vinegar and if making the garlic version I add about 6 cloves of roasted garlic when it's done. I also pasteurize the eggs by putting them in a 130 deg water bath for 1.5 hours. I don't know how necessary this is. Raw eggs aren't supposed to be the issue that they used to be. I use a recipe from an old Fanny Farmer cookbook for food processor mayo. I'm gonna try this with my next empty mayo jar. Homemade mayo is the best! |
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Tommy
Administrator
Member since January 2013
Posts: 12,981
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Post by Tommy on May 5, 2024 14:46:29 GMT -5
I use a recipe from an old Fanny Farmer cookbook for food processor mayo. I'm gonna try this with my next empty mayo jar. Homemade mayo is the best! Do share please! A photo is OK, you don't have to type it out. I'm just very curious and love looking at old recipes from the days before fats were deceptively villified by 'big sugar' |
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