/ck/ - Food & Cooking

>>6068697

Hrmm, I made it last year (it's not much of a thing here in the UK). Cream, eggs, sugar, booze. Not a lot more to it really.

>>6068697
The eggs in the country I'm currently living in are perfectly safe. Does anyone have any non-pussy recipes that try to cook the eggs and ruin the flavor?

>>6068752
That *do NOT try to cook the eggs

>>6068752
I don't see why you needed to post this. I assume if someone on /ck/ had a recipe for egg nog it wouldn't involve pasteurizing the egg.

>>6068779
This thread made me look at a few videos on youtube, and more than half had them cooking the egg nog

/ck/ I have a confession. Ive never had eggnog before. I dont even know how to make it or what it would taste like.

>>6068752
>>6068784

Cook the eggs? how do you mean?
I dont know a recipe that uses the yolk, so how would they cook the egg to make eggnog?

Im actually curious.
Most of what I do is whip the whites with suagr then fold it in with cream, spice and either rum or brandy

>>6068785
Just buy it at the store? It's eggs and nutmeg and milk.

Anyone else notice store bought eggnog has a kind of mediciney after taste? I've never made it before but want to try it to see if it tastes better.

The good old Jim Beam recipe is delicious, I add a lot more bourbon and I don't use Jim Beam but whatever. Best eggnog you'll ever have.

>>6068752
>>6068779
>>6068784
>>6068791

You heat milk and cream with spices (nutmeg, cinnamon, and vanilla), but not to boiling. Meanwhile, beat egg yolks and sugar until they're thick and glossy. Slowly add the cream while continuing to beat. Stir in your booze, and then chill. Before serving, beat the egg whites until they form peaks, and then fold them into your booze/yolks/cream mixture. It's fucking simple, especially if you have some kind of mechanical mixing device. Just don't pour in the cream mix too quickly or too hot, or you risk scrambling the eggs. Don't piss about trying to cook it, that's for pussies.

>>6068797

Pasteurised shitty quality gloop full of thickeners and preservatives. It's tastier and cheaper to make it yourself.

.>>6068785
Where do you live?
They sell it in Australia now if you are from here.
Its tasty, I keep craving the stuff. May have a go making it now that I know what I should be aiming for

>>6068802
Never had it either. Is it literally just custard with bourbon in it?

>>6068818
I saw it in Woolworths the other day, 2 for $7 but there was only one on the shelf so I didn't get it.

>>6068818
I live in murica. Im not OP, but I do want to make some this year. Got any recipes?

some anon posted this a few months back. haven't tried it yet, but they said it was really boozy without tasting like it. pussified recipe follows.

question: wouldn't the alcohol kill any potential bacteria or viruses?

>one part brandy
>one part bourbon
>one part whiskey
>one part cognac
>one part rum
>one part Baileys
>a dash of eggnog
>you could also sprinkle some *I don't give a shit* on top too

>>6068870
The amaretto version of this is fucking fantastic holy fucking shit.
You could definitely add more than it says thoug, it wasnt very strong

>>6068870
>question: wouldn't the alcohol kill any potential bacteria or viruses?

Depends on the concentration of alcohol. You need roughly 15-20% to kill pathogens; the exact figure varies based on the pathogen in question.

>>6069095
wow, i didn't even see that. i'll probably swap amaretto for brandy and keep the bourbon. also, the ice cream sounds a little too rich

>>6069115
right, so i assume that a cocktail of bourbon, rum, and liqueur would kill bacteria. or, perhaps, is it the ABV of the whole beverage? (including cream, etc.)

>>6069155
no no no
the ice cream is fucking dope.
just dont add a full pint

>>6068870
>ice cream

that's hardly old fashioned.

>>6068808
That process is cooking the eggs. I mean, you could make the argument that you cook the cream and use it to temper the eggs, but tempering would technically be an intermediate step with a small amount of heated liquid before adding the rest of the ingredients.

4 egg yolks whipped in with 1 cup heavy cream and 2 cups while milk. Whip 4 whites with 1/2 cup sugar and fold into milk mixture. Serve with cinnamon and nutmeg

http://youtu.be/RsIUU1WQnck