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/ck/ - Food & Cooking

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10990740 No.10990740 [Reply] [Original]

Look at the ingredients of mayonnaise. Oil, water, eggs, vinegar. Ok, so how absolutely retarded would I be to add some dairy and sugar and vanilla to make something like a pudding/custard? I know vinegar pie exists so that wouldn't really interfere with the sweetness right? Should I do this? I kinda want to do this. How would I go about doing this?

>> No.10990747

>>10990740
It would be pretty retarded. Puddings are mostly milk, mayo is mostly oil. Just because it has a similar texture doesn't mean it's going to work the same way being eaten.

>> No.10990754
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10990754

I just remembered, Waldorf salad is also sweet. Sounds like this idea just keeps getting better.

>> No.10990761

>>10990754
Using mayo as a dressing for a sweet salad isn't going to be like trying to just eat mayo

>> No.10990763

>>10990754
I mean you can try it if you want, experimenting with food is good if you come up with new ideas to figure out what works, just make a small batch because mayo pudding is probably going to be bad

>> No.10990767
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10990767

>>10990761
wouldn't be just mayo, also milk and sugar.

>> No.10990769

This just sounds so oakey that I have a hard time believing OP's village has an internet connection.

>> No.10990771

>>10990747
is not milk mostly oil?

>> No.10990809
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10990809

Am I missing anything? Wish me luck frens.

>> No.10990819

>>10990740
You can certainly make a pudding using mayonnaise. The question is, should you.

>> No.10990830
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10990830

'naise, sugar, and vanilla

>> No.10990843

>>10990830
I believe in you fren

>> No.10990847
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10990847

First development, the texture of the mayo is mostly air, mixing in the sugar made it heavy and more it's the consistency of icing

>> No.10990854

it's going to taste so good fren

>> No.10990869
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10990869

I may have added to much milk. It is pretty thin even for an uncooked custard. Surprisingly long to mix for something that's defining characteristic is that it's an emulsion. Well, TO THE MICROWAVE!

>> No.10990905
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10990905

Microwaved for 30 sec, stirred, another 30, stirred another thirty, stirred, should I keep going? Should I let it cool down to see if it thickens more?

>> No.10990920

>>10990905
Throw in freezer for 20 mins and give us update

>> No.10990929

>>10990920
ok, i did.

>> No.10990975
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10990975

>>10990771
I hope for your sake this is bait.

>> No.10990981

>>10990740
Helmanns sucks, Best Foods is superior.

>> No.10990992
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10990992

Out of the freezer now. Definitely much thicker, right in the threshold of pudding in my humble opinion. Now I guess I try it?

>> No.10991017

>>10990992
come on I wanna go to sleep

>> No.10991020

>>10990869
There's nothing in it to thicken from cooking. The eggs are already cooked and you added no starch.

>> No.10991021

>>10991020
>The eggs are already cooked
Or not actually, I dunno how jarred mayo is prepared exactly

>> No.10991022
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10991022

Well, I tried it. Actually tastes alot like pudding if you ignore the very strong taste of vinegar. Very Sweet, milky, still very thin. The really bad part though is the feeling of a significantly large portion of mayonnaise coating your mouth and throat. Invokes slight nausea.
Overall, too oily, vinegary, and not enough body. Pretty much tastes like Waldorf salad dressing. Would not recommend, but wasn't especially traumatic.

>> No.10991030

>>10991022
Good job op
We can end the thread now

>> No.10991032

>>10991022
what a fucking surprise

>> No.10991036

>>10991022
Well at least you learned something from this and will do better in future experiments!

>> No.10991037

>>10991020
>>10991021
It got significantly thicker after microwave. Thicker still after cooling. At the end it was almost thick enough to be pudding, a very, very, thin pudding

>> No.10991042
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10991042

>>10990992
Looks great dude!

>> No.10991045

You wanted to try something new and went through with your idea.
Good for you OP, thanks for the thread.

>> No.10991060

Some people do use mayo for sweet recipes but it's usually cakes which makes sense given that eggs and oil/butter are already part of batter.

>> No.10991072

>>10991060
The vinegar helps if you're using baking soda too. Milk + vinegar is an okay substitute for buttermilk.

>> No.10991126

>>10991022
Pretty much a very sweet, very thick salad dressing.

>> No.10991513

>>10990740
the mixture you're thinking of is called anglese
you would have to mix the mayo into the anglese over a double boiler, or curdle the anglese with vinegar first.
it would taste like shit