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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18679897 No.18679897 [Reply] [Original]

>purchase jar of "real" mayonnaise
>it's mostly hydrogenated soybean oil and sugar
Bros, how can I get in touch with tradition and find something made with ingredients you an find on a farm or in a forest, rather than manufactured from industrial waste?

>> No.18679906

Mayo is just oil and egg whites whipped into an emulsion. Pretty sure you could train a chimp to make it

>> No.18679927

Just make your own bro. Light olive oil. It's so easy

>> No.18680120
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18680120

>>18679906
egg yolks not whites.

>> No.18680134

>>18679927
if you're gonna make it anyway, you might as well do hollandaise since it's 100x better

>> No.18680146

>>18680134
Whole point of mayo is that its a spread

>> No.18680159

>>18680146
they can be the same consistency and mayonnaise is shit, so just do hollandaise

>> No.18680161

>>18679897
Easy
>"find" a couple of eggs from your chickens
>pick one lemon from your lemon tree
>it's December, so your olive oil should be fresh from the harvest
Whisk them all together, and add the sea salt you got from dehydrating sea water in the sun

>> No.18680171 [DELETED] 

>>18680161
don't forget to dry out some water from the ocean and scrap up the salt.

>> No.18680213

>>18679897
Depends where you live. Get in touch with other, more experienced people. Learn about bio farming, wild plants, parasites and how to treat your food, mushrooms, edible flowers, fermenting, start a veg garden. Start collecting old cookbooks, learn French and Italian. If you're American get to know native people, learn Spanish; they know more about tomatoes, potatoes, chocolate, corn and chili pepper than they could ever teach you.

Most important of all: learn to look at your region as if you're a tourist visiting for the first time. A lot of things that seem dull or mediocre really aren't. Weekly markets, independent breweries or cheese makers. And by extension: all crafts. Painters, sculptors, weavers, glass blowers, anything really.

>>18679927
Use grapeseed oil instead, you'll have a far better tasting sauce. And far too much sauce to use on your own.

>> No.18680219

>>18679897
>hellmans
>sugar
baffling post

>> No.18680221

>>18679897
Buy yogurt, add a pinch of baking soda to eat lactic acid add sugar and melted butter or olive oil and little vinegar. Some mustard and whip up. Tastes about the same.

>> No.18680229

>>18680213
>If you're American get to know native people
The drunks on the reservation aren't going to teach anyone anything.

>> No.18680239

>>18680213
Nah you can keep the grapeseed oil to gift to the natives so they can make some more frybread

>> No.18680255

>>18679906
>and egg whites
Disgusting. Imagine thinking this.

>> No.18680342

>>18679897
Using hydrogenated oil in mayonnaise makes absolutely no sense you fucking nigger, I swear you anti sneed fags are some of the most dimwitted people on this shit board and that's saying a lot.

>> No.18680449

>>18679927
I don't have an immersion blender. Closest thing to proper mayo around my neck of the woods is the Primal Kitchen brand.

>> No.18680459

>>18679897
all mayo is mostly oil. you take a pinch of an acid, such as lemon, 1 egg (with or without yolk) and then you mix that with a cup or more of oil. as you blend it, the mixture emulsifies and turns into mayonaise.

you can add sugar, salt, whatever. some people dab in some mustard. Make sure you use a neutral oil, dont follow online recipes that call for 'olive oil', otherwise your mayo is going to taste like olive oil.

>> No.18680478

>>18680459
Aren't neutral oils toxic or some shit I keep hearing about?

>> No.18680504

>>18680478
>>18680342
>>18680213
Seed oils are poison and should be banned for human consumption

>> No.18680518

>>18680504
How about I just keep buying mayo as I'm likely to kill myself from trying to make my own? Ingredient lists don't lie.

>> No.18680527

>>18680518
>I'm likely to kill myself from trying to make my own
you're a big boy, you can drizzle some oil into a blender

>> No.18680533

>>18680527
Wait, normal blenders work? Thought immersion blenders and a tall narrow glass were absolute requirements given the videos I've seen.

>> No.18680537

>>18680533
How can an immersion blender in a tall narrow glass kill you?
Are you a Final Destination character living on borrowed time

>> No.18680546

>>18680537
I was referring to the above posts proclaiming that certain types of oils are toxic or whatever? I was insinuating that I don't know who's actually in the right and I might use the "wrong" oil or something. I didn't know blenders can make mayo. I'd like to make it from scratch, if only to make actual chipotle mayo. May even improve my tuna salad.

>> No.18680560

>>18680546
Godspeed mr. Troll

>> No.18680566

>>18679897
>soybean oil
is something you can find on a farm.

>> No.18680568
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18680568

>>18680504
>Seed oils are poison and should be banned for human consumption

>> No.18680570
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18680570

>>18680546

>> No.18680571

I like my mayo spicy. Can I mix in chili oil?

>> No.18680572

>>18680546
>I was referring to the above posts proclaiming that certain types of oils are toxic or whatever?
seed oils are thought to be a significant factor in the current obesity crisis, that's it.

>> No.18680575

>>18680571
I don't know. Are you capable of that?

>> No.18680578

>>18680575
If I follow a recipe and swap out whatever oil they specify, sure. Just want to know if anyone here tried it.

>> No.18680583

>>18680570
>>18680560
For fuck's sake, when most written recipes and foodtuber videos whip out an immersion blender and never so much as mention the possibility of using a normal one, what am I supposed to think?!

>> No.18680598
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18680598

>>18680583

>> No.18680611

>>18680504
>Seed oils are poison
Why are we still alive?

>> No.18680620

>>18680449
>I don't have an immersion blender.
So buy one. Or tape a whisk to a drill. Or just spend a few minutes whipping manually.

>> No.18680628

>>18680620
Getting mixed messages in this thread. Can a regular blender be used or not? I don't mind using a whisk to whip manually otherwise but pouring in the oil at a proper stream will be the tricky part. That and not whisking so hard that the bowl shakes.

>> No.18680647
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18680647

>>18680628
probably

>> No.18680649

>>18680628
This cannot be real

>> No.18680654

>>18680628
No idea, probably. The thing is that a blender won't introduce as much air as a whisk. But whisking by hand takes like three minutes, so JUST DO IT MANUALLY. Literally just ape this video https://www.youtube.com/watch?v=AHGpyrRRlx0

>> No.18680658
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18680658

>>18680628
>pouring in the oil at a proper stream will be the tricky part
that's the easiest part

>not whisking so hard that the bowl shakes.
did your parents not teach you how to cook?
better learn sooner than later

>> No.18680700

>>18680649
Is it really that astounding to you? I prefer straight and conscience instructions and answers. Not everyone is born with neurotypical knowledge.

>>18680654
Like this one. Thank you very much for that video, I feel that I can make that. Well, almost. Need to see if there's grapeseed oil around here but I may know of a few places. Also, how long does this scratch mayo last?

>> No.18680810

>>18680700
I'd guess about 2-3 days, the raw yolk will likely become runny.

>> No.18680816

>>18680810
Damn it, there goes my weeklong lunch prep. Guess I can just make it for a single serving of tuna salad sandwich.

>> No.18680821

>>18679897
Just stop eating Mayo you fucking Dolt

>> No.18680852

>>18680816
You could sous vide the eggs. Add more vinegar and salt to stretch. Sugar too acts as a preservative

>> No.18680872

>>18680852
Don't have a sous vide but the other two are viable. Thanks. Also, seems you can make chipotle mayo from scratch this way too (but the water is suspect).

https://www.youtube.com/watch?v=udJP2OPJjU8