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/ck/ - Food & Cooking


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17486414 No.17486414 [Reply] [Original]

Do you think it's possible to make Carbonara using Mayonnaise instead of Eggs?
Has anyone ever tried this?

>> No.17486418

Nope, you'd be the first. Go ahead. Do it.

>> No.17486419

>>17486414
It's never been tried.

>> No.17486421

>>17486418
>>17486419
Alright time to give it a whirl then

>> No.17486486

>>17486414
mayo requires oil and vinegar (and or lemon) that don't belong in carbonara
It's fundamentally different from carbonara sauce which is a partial emulsion of egg, cheese, water and optionally grease from guanciale

>> No.17486489

>americans STILL haven't ruined italian cuisine quite enough
amazing honestly, just how far will you idiots go?

>> No.17486543
File: 49 KB, 1280x720, wheels.jpg [View same] [iqdb] [saucenao] [google]
17486543

If my grandmother had wheels, she would have been a bike.

>> No.17486554

>>17486486
but there is egg IN mayo, right...?
so really, it could work, could it not?

>> No.17486559

>>17486554
Yes they share 1 ingredient. By this reasoning you could try making it with custard

>> No.17486615

>>17486559
That's another good idea. Thanks.

>> No.17486646

What all the smartasses in the thread won't tell you is that you're gonna break the mayonaise emulsion trying to form the carbonara emulsion and end up with a salty, slimy mess
what they will tell you is you're retarded kek

>> No.17486657

>>17486543
based wop

>> No.17486665
File: 100 KB, 695x831, Brie-Larson-Butt-Plug-.jpg [View same] [iqdb] [saucenao] [google]
17486665

>>17486414
You can get pancetta and can't get an egg?

>> No.17486666

>>17486543
Yeah, and everybody got a ride.

>> No.17486791

>>17486414
Don't do it. Just stick to egg yolk, pal.

>> No.17486896

>>17486646
If the carbonara emulsion is from low heat + stirring
and the mayo emulsion is from stirring
then putting both of them in a thermomix and blasting it should brute force a new emulsion, should it not?

>> No.17487308

>>17486414
I tried it with a ceasar salad sauce with mayo in it. It was way too fat, better stick to egg and cream options. I tried it once with sour cream too and it was suprisingly good.

>> No.17488613

>The heat of the pasta cooks the egg

>> No.17488630

>>17486666
Based quads.

>> No.17488641

>>17486414
Holy fucking shit I hate this stupid ass dish so much.
It does not taste good and is a totally stupid idea.
Eggs and pasta don't mix.

>> No.17488751

>>17488641
lmao look at the seething & cope of someone unable to make a basic dish

>> No.17488767

>>17486421
how did it go?

>> No.17488879

>>17488641
Eggs and pasta works pretty well, tastelet

>> No.17489121

>>17486414
>Mayonnaise
go full slav

>> No.17489137

Do you think it's possible to make fried eggs by submerging eggs under hot water in their shell until they solidify? Has anyone else tried to make fried eggs this way?

>> No.17489170

>>17489137
kek. also you must be over the age of 18 to post

>> No.17489630

>>17489137
no the best fried eggs are made when you crack the eggs in the pot of water dumbass

>> No.17489693

>>17486414
kraft "mayo" that's the tangy dogshit in a jar?
no
kewpie mayo that's actual proper egg mayo?
maybe

>> No.17490019

>>17486489
So many legitimate improvements have been made (like the idea of having enough meat on a pizza to actually get some on each fucking slice) that it encourages us to keep trying new things, even if they don't always work out as well as the Hot Pocket did.

>> No.17490268
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17490268

>>17490019
>So many legitimate improvements have been made
> putting shit quality meat is seen as improvement by MCPeople, "but it's a better bang for my buck"

>> No.17490275

>>17486414
Ahhhh, excellent OP. Another based chad delving into the esoteric and highly rewarding world of mayonics. Good luck on your journey, brother. May your mayo never split.

>> No.17490281

>>17486554
You could also make carbonara with cookie dough; that has eggs in it, too.

>> No.17490287

>>17489693
Hello Frisco

>> No.17490292

>raw egg in pasta
Do Americans REALLY?

>> No.17490422

>>17490292
First of all, it's a Roman dish
Second of all, how dare you

>> No.17490463

>>17490422
The Roman empire has been dead for over 70 years, Julius.

>> No.17490501

>>17490463
It lives in the hearts of the Aryan movement, and will assert dominance again in your lifetime.

>> No.17491003

>>17488767
regret

>> No.17491006

>>17489137
but do you think it's possible to make fried eggs by submerging them in oil with their shell still on?
Has anyone tried to make fried eggs this way?

>> No.17491053
File: 36 KB, 680x723, fetchimage (1).jpg [View same] [iqdb] [saucenao] [google]
17491053

>>17489693

>> No.17491260

>>17489137
What about dropping them in mayonaisse? Do you think it's possible to fry eggs this way?

>> No.17491403

of course you can, my pasta noodles carbonara salad is fucking great
>pasta noodles
>ham, bacon
>green peas
>eggs
>mayo
>american cheese
break noodles in bite sized pieces, boil them with eggs
sear ham and bacon, saute peas, onions and garlick
crush hard boiled eggs
mix all the ingredients and let them cool down
add mayo and american cheese, mix well and enjoy

>> No.17491826

>>17491003
why

>> No.17491897

I just make french scrambled eggs and mix it all together in the end.

>> No.17491911

>>17491053
I only eat mayonnaise if a hipster calls it aoli.

>> No.17491952

Carbonara sauce is literally just a hollandaise, but you use rendered pork fat instead of butter, omit the lemon juice and melt cheese into it.

>> No.17491968

>>17491952
I never thought of it like that.

>> No.17492816

>>17491952
>Carbonara sauce is literally just a hollandaise,
> literally
> dijon and lemon
> different kind of fat
> no water
you are literally a cooklet

>> No.17493123

It would be extremely oily

>> No.17493235

>>17493123
for you

>> No.17493996

>>17493123
It's a big meal.