Silk Road forums
Discussion => Newbie discussion => Topic started by: nickthird on February 03, 2013, 06:56 pm
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I'm trying to make burgers with mayonnaise just like the professional establishments use.
The regular mayo from the supermarket tastes nothing like it (much worse).
I really like mayo.
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I love mayo too. What brand(s) from the store have you tried ?
I never made it but it's basically raw eggs and oil.
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I've tried all the ones we have here (just two): Hellmann's some Spanish company.
I'm currently using Russian mayo I recently found out about, its better, but no where near the real thing.
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Goto foodnetwork.com for a good recipe but it's usually eggs and oil
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To make 1 cup of mayonnaise you will need:
1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil
1 egg
Juice of 1 lemon, or vinegar
A pinch of salt (and pepper, if desired)
Water to thin the mayonnaise
2. Separate the egg. Reserve the whites for other recipes.
3. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
4. Lemon juice or vinegar adds acidity and flavor to the mayonnaise.
For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.
5. Combine the egg and acid in the bowl, whisking to mix.
You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you're whisking vigorously. (Note: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)
6. Continue to whisk constantly, adding the oil in a slow, steady stream.
If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.
When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.
If it never thickened and you're stirring a puddle, chances are you will need to start over. (Or, if you're still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe), and adjust the seasonings.
now i wanna try this as well LOL
Peace,
ChemCat
8)
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Marco never lets me down
2 egg yolks
2 tbsp white wine vinegar
1 tsp english mustard
1 tsp whole grain mustard
Olive Oil
Place the egg yolks into a bowl, add the vinegar and whisk. Slowly pour in the olive oil a bit at a time whisking constantly. Add both mustards and stir through the mixture to a smooth consistency.
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@ napalm
+1 Karma for you :)
Peace,
ChemCat
8)
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buy that bulk shit from costco. :D
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Who is costco?
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I just tried the recipe, my end result was yellow watery substance that did not taste to my liking.
How do you get it to thicken and turn white?
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Go to fast food establishment, and then ask to buy the mayo they use. Just offer a silly amount of cash and the employees will probably just pocket it and give you a shit load of mayo
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If anyone has a really great mayonnaise recipe, you should definitely get a vendor account and list it. Last I checked, there aren't any mayo vendors on SR. It's a completely untapped market!
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Who is costco?
I feel sorry for you.
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Costco kicks ass! It's more or less the same as Sam's Club, if you know what that is. Basically, they sell consumer products in bulk. Also, they charge a membership fee to shop there so they are able to lower prices even more than WalMart or other retail stores are able to.
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Mmmm....
I am professional Chef and I can tell you few good recipes, but for now I will explain the one that is much close to my heart, my mother traditional recipe!
Need:
1 egg
1/2 garlic clove ( 1 if is small, and remove the interior green part of the garlic)
we use xtra virgin olive oil, but you can use sunflowe, or olive oil,or try... ;)
A bunch of like 8 gms. of fresh flat parsley.
a pinch of salt
and a good hand blender (stick blender)
so! try to prebiosly remove the egg/s from the refrigerator, for them to be at atmosphere temperature,
add the egg/s in a tubular container that it fit the hanblender but not very dancyng on it,
then add the garlic (peeled), the parsley (a bit chopped, to make it smooth faster) the salt.
and then, this is the "complicated part" you need to poor the oil slowly as you emulsionates (wisk ) with the handblender.
You can put almost as much oil as you want to make it larger, if is to thick, just add some water.
Insted of garlic and parsley you can try with almost anything, like, mustards,seeds,vegs,even fruits or nuts!!
hope is of your interest guys!!
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Try to find Dutch Mayonaise, that have to be the best one in the world! It make french fries taste like something from a michelin restaurant;)
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I've heard the Dutch absolutely DROWN their fries in mayonnaise. Is this true?
Personally, I can't stand mayonnaise on anything. Lol. But to each their own
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and never ever lite digusts me
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Lite anything is disgusting. Here in the US it's all about lite everything... For some reason, people think the carcinogen aspartame is a good way to lose weight instead of exercising.
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What's so difficult about contributing to discussion to get your 50 posts instead of just spamming?
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I hear the Japanese have a soft spot for mayonnaise milkshakes.
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I'm trying to make burgers with mayonnaise just like the professional establishments use.
The regular mayo from the supermarket tastes nothing like it (much worse).
I really like mayo.
You have that backwards... establishments that use mayo on burgers are the antitheses of professional!!!
Gross.
That's like putting ketchup on your Prime Rib.