[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ]
2022-11: Warosu is now out of maintenance.
2023-08: Search exclusion terms should be working again.
2023-08: Some posts were not showing up due to incorrect caching responses. This is now fixed.

/ck/ - Food & Cooking

View post   

File: 59 KB, 1415x924, Pimento-Cheese-Final-Recipe-Card.jpg [View same] [iqdb] [saucenao] [google]
19719314 No.19719314 [Reply] [Original]

How do you guys make your pimento cheese?
>fresh shredded extra sharp cheddar
>Duke's mayonnaise
>jarred pimentos
>cayenne pepper
That's how I do mine.

>> No.19719334

i dont

>> No.19719340

pimento cheese is revolting

>> No.19719341

people who don't make their own mayonnaise should be shot and killed
it isn't even hard
you just need an immersion blender
egg yolks, oil, pinch of guar gum, lemon juice, honey, garlic, salt
start on lowest speed, pulse for 10-20 seconds, then incorporate it all together

>> No.19719358

>guar gum, honey, garlic

>> No.19719467

Thanks I’ll try this next time I keep meaning to make it since my stupid bitch gf never does

>> No.19719475

>guar gum
>incorporated into mayo

>> No.19719483

White people food is revolting.

>> No.19719501

ngl bro bro, pimento on a chicken sammy goes dummy.

>> No.19719509

do you want good mayonnaise or not?
yeah the guar gum gets it thick, like commercial mayonnaise, otherwise it will be too runny
honey balances the lemon juice i use the juice of a whole ass lemon for 1 cup oil and 2 egg yolks

>> No.19719517

why are you a hard r?

>> No.19719520

why would i make poison?
for as much as you fagtrons complain about americans you really don't grasp that amerisharts only exist because mayo does.

>> No.19719523
File: 135 KB, 237x303, asian_soy.png [View same] [iqdb] [saucenao] [google]

>i use the juice of a whole ass lemon
>ass lemon

>> No.19719532

>hand shredded sharp cheddar
>homemade mayo (will provide recipe I use if curious)
>finely minced red onion
>jarred pimentos if lazy; minced grilled red bell pepper if not
>dash of Tabasco sauce
That mushy, oily, sweet shit they sell in the stores is revolting.

>> No.19719536

why the fuck is pimento everywhere all of a sudden

>> No.19719558

I already gave the recipe
lemon juice, guar gum, salt, garlic, honey, egg yolks, neutral oil
pulse immersion blender at lowest speed, then incorporate

>> No.19719590

1 cup sunflower oil
1 egg
1 tbsp apple cider vinegar
1/2 tsp mustard powder
1/2 tsp salt
Immersion blender

>> No.19719595

egg whites are nasty, don't put them in mayo, the emulsifying power is in the yolks
>mustard powder
I prefer prepared mustard, but garlic to me is essential, you need just a bit of raw grated garlic
and I prefer using MORE acid and then balancing that with sweetness
and I use 2 egg yolks
also with no xanthan or guar gum your mayo will not be thicc enough

>> No.19719603

Egg yolks only are a meme. You’re just wasting half the egg. Using mustard sauce instead of powder is retarded. If you need to add thickening agents you need a new immersion blender.

>> No.19719640

I don't really use mustard most of the time, but I didn't find I liked the taste with mustard powder.
commercial mayos ALL have thickening ingredients in them

>> No.19719650


>> No.19719654

Yeah, but the Jews

What do you have to say about that huh

>> No.19719660

it uses cooked egg, whole egg, except kewpie, thats egg yolk only

>> No.19719677

>but the Japanese mayo
Nigga OP asked for a pimento cheese recipe. You made this a mayo discussion. You are a retard for adding thickening agents to your homemade with actual egg mayo, full stop. You are unironically clinically mentally retarded. Sit down and shut your retarded faggot mouth.

>> No.19719680

no, its perfectly normal and fine to add thickening agents to mayo, they are useful for a variety of applications and produce a better result

>> No.19719683

Do you just not know how to use an emulsion blender,

>> No.19720132

I agree, sweet pimento cheese is abhorrent.

>> No.19720133


>> No.19720135

>commercial mayos ALL have thickening ingredients
Duke's doesn't.

>> No.19720214

This is an english speaking board

>> No.19720271

oh my fault gang

>> No.19720970

Extra pimento.

>> No.19721042

What stores can I buy good pemento cheese in? If I make it from scratch it'll simply never taste like the real thing.

>> No.19721107

fr fr shizz bussin

>> No.19722372

To me all the store bought brands are too sweet and have too many unnecessary ingredients. Start with 1 lb of any sharp or extra sharp cheddar - Cabot is a good baseline and you can buy it pretty much anywhere. Grate/shred it by hand because bagged cheese always has powdered ingredients on it to prevent sticking, you don't want that. In a separate bowl mix 1 cup of mayonnaise, 1/2 teaspoon (or to taste) of cayenne, and one small jar of drained chopped pimentos. Mix all that until it's combined. Then add the cheese and mix again. Done. If you like it a bit more uniform you can beat it up with a hand mixer or stand mixer until it's at your desired consistency. If you want it even finer, hit it with the food processor.

>> No.19722376
File: 293 KB, 1079x1570, 39A8A53C-876B-4899-A872-DC84F5BF61F2.jpg [View same] [iqdb] [saucenao] [google]


>> No.19722389

Not my call.

>> No.19722777

It changes since I use whatever leftover cheese is in the fridge, last time it was dubliner, smoked Gouda, and mozzarella, hellmans, some garlic powder, cayenne, hot sauce, jarred jalapeños and pimentos with a splash of juice from both, mix or blend it and let it sit in the fridge for a day

>> No.19722793

Americans aren't even top 10 in mayo consumption. The majority of mayo is consumed in eastern europe.

>> No.19724330

I bet it'd be real good with gouda. Also checked.

>> No.19725895

soybean oil filled fuckin slop is what Duke's is.

>> No.19726869


>> No.19726881

>you just need an immersion blender
I don't have one... pls dont shoot me

>> No.19726887

a whisk works too, just takes a few minutes

>> No.19727911

Just made a batch.