/ck/ - Food & Cooking

skill issue

>>17318182
I wasn't having much luck either and never really figured out why but I read it helps if you let the egg come to room temp first, if you were trying it with cold eggs.

>>17318197
tbf i live in bongland and it is fucking cold in my kitchen rn meat takes the better part of a day to defrost.

>>17318208
there was meant to be a . in there btw, guess i missed a stroke

>>17318182
If you have a stick blender it's really hard to screw up and takes 1 minute to prep. Crack an egg into a tall narrow vessel. Pour in some oil and whatever vinegars, mustards, juices, seasonings, etc. Put the stick blender all the way down to the bottom of the container. Turn on and slowly lift as it blends. Then go up and down a few times. If the consistency isn't right, add more oil or another egg.

raw, finely minced garlic adds potent emulsifiers

i tried with cooked garlic - did not work

>>17318182
are you starting with tiny bits of oil at a time?

>>17318182
I got it to work with a stick blender, but even then it was a hassle. It started to work, and then broke on me because I moved the blender upward too rapidly. I fixed it by adding more egg and oil, but it was like an hour-long process.
As this anon >>17318230 says, use a stick blender and TAKE IT SLOW.

>>17318197
Do people really keep eggs in fridge? I can understand for high quantity, but for the ones you are going to eat in a week or two what's the point?

>>17318479
Are your eggs at room temperature when you add them? Vinegar/lemon juice also helps with the emulsification.

>>17318182
If they split immediately you have too much oil to start with. Temp doesn't matter for mayo, only for emulsions that congeal.

You say your emulsions stopped working, but how well did they work before?

Also put a tbsp of water in with your yolk and start by blending those together, you'll have much improved lipid control.

>>17318230
I was going to post this. Works for me every time, and I'm a dumbass.

>>17318182
you're not using whole eggs are you op? You do know that you are just supposed to use the yolk?

What kind of lazy motherfucker makes mayo instead of just going to the store and buying it?

>>17320235
When I was like 19 I took the "invent the universe" meme a little too seriously and took pride in doing unnecessary kitchen work like that.

>>17320087
i was told whole eggs

>>17320235
>cheap rape oil
no thanks

>>17319711
i literally just tried this and nope, nothing. no emulsion whatsoever. they worked perfectly before, but that was in summer i think.

>>17320948
Try yolks only. Even just one yolk, for a test. I think you'll see.

>>17319666
checked

is this why culinary majors have to take A&P?

>>17321125
just did, i got a runny custard. i followed a recipe that was "guaranteed" to work, to no avail. i then played around with adding mustard and lemon juice, hoping it would thicken it and for a brief while it looked like it might be working, but nope. i wonder if this is why most commercially produced mayos include stuff like xanthum gum.

>>17321213
https://youtu.be/Ac7eMtL7t1c?t=294

>>17321213
You could just be retarded.
Beat one egg yolk with 1t dijon, 1t vinegar, and some salt. SLOWLY stream in the oil while whisking furiously. ~1c oil per yolk

>>17321274
>>17321266
you absolute set of spastics this is what i did in the first place to no avail.

>>17321294
If that’s what you do the only thing I can think about is user error…

>>17320087
Whole eggs work without issues (taste, texture and color are obviously a bit different).

>>17321340
then keep fucking thinking you mong
evidently something else is up here

>>17319136
I think americans eggs are washed and thats why they keep them in the fridge.

Washing them removes some of the protective layer of the egg i think. I guess clean eggs are seen are more desirable there? In the uk at least i think people prefer a "natural" look sometimes with feathers in

>>17318182
What oil

>>17321563
I’ve made mayonnaise with:
- hand whisk
- hand mixer
- immersion blender
- food processor
Nerver had a problem

is mayo made with peanut oil any good

>>17321680
Yeah, peanut is fine.

>>17319136
It's some stupid law we have in America that eggs are washed before purchase. It removes the coating that keeps them fresh. It's just to make our eggs go bad faster so we have to buy more.

>>17321213
>just did, i got a runny custard
In the OP you said it's failing to emulsify, but this sounds like you're describing it being too thin. Is it a homogenous mixture that's just the wrong texture, or are you seeing it split into clear oil and opaque parts?

>>17321213
I seriously suggest you watch youtube videos of people successfully doing this since you're obviously incapable

>>17321606
Its not just an american thing, eastern europeans keep them in the fridge because most want to have fresh ones and old ones for different uses

you need a ton more oil than you think you need. One egg + a teaspoon of mustard can emulsify more than half a liter of oil in my experience

OP in here calling everyone spastic when they are the only one who can't make mayo

Is homemade mayo good? Never had it

>>17321627
olive oil

>>17322005
its not split but it is extremely thin and nothing changes that

>>17322267
i suggest you acquire the capacity to read you absolute spastic

>>17323804
then kindly explain how it can happen that i can follow the exact same recipe and process and get a different result

>>17322297
see this was my experience prior, i found just one egg yolk went a long way but it just does not want to happen right now.

>>17323813
delicious, if made with the proper ingredients. i avoid buying mayo now.

>>17322297
One egg yolk can if fact emulsify 20 liters of mayonnaise.

>>17324905
don't use olive oil, it has bitter compounds that are broken into the mayo by the emulsification process, leading to literally inedible trash.
Use any neutral tasting oils instead.

You can restart the emulsification process of a ruined batch by starting another mayo and slowly adding the failed shit into that. Too much, too fast and you'll break it.


Trick to mayo is starting insanely slow and going slow until the end. If they say stream slowly, they fucking mean it. IF you are unsure you wanna go slow enough that you are worried about overheating the mayo.

Your issue seems to be too much oil too fast. Same as I was.

>>17324905
Remember it gets thicker the more oil you add, but if it's still thin after whisking in a cup of oil per yolk it does sound like something fucked up is happening. You could try the trick where you whisk in a couple teaspoons of boiling hot water.

I made it with the Larousse Gastronomique recipe and it worked perfectly
Room temperature ingredients are important

>>17318230
This is what I do.. although I'm usually too bothered to make mayo from scratch instead of just paying the $4 that it costs in the store.
First time I made it myself I was so spaced & tired that I went through and it came out like a mustard vinaigrette, I just chalked it up to stupidity and only after I'd dumped it and cleaned everything up I forgot I hadn't included the eggs.

>>17318182
Threaten it with a gun. Force it to emulsify.

>>17318230
you're a a tall narrow vessel.

>>17324905
>olive oil
>cold ingredients
How long have you been a dipshit?

>>17324905
>olive oil

>>17318182
Let the temperature adjust beforehand if you eep eggs in the fridge. Then mix it v e r y slowly.

>>17319136
Room. Not a burger but I keep eggs, oil and vinegar in the fridge because otherwise it'd be too much wasted room.

>i am too dumb to follow instructions
>how to fix
saged and hidden

The only mandatory thing is tiny amounts of oil at start, and never add more before it's homogenized. The rest is soccer mom science.