Mayonnaise +?

[rotuts]

In the past, I used to make my own Mayo, from time to time

 

Im from the " ----aise " school of eating if not cooking.

 

I SV a lot of eggs, 1 - 2 doz a time to the temp where the yolk is still creamy, and thinking of firming 

 

up a bit, but not yet.

 

Mostly now for sandwiches  ( ive been studying RareRoastBeef  for a while ) i use Hellmans.

 

its fine by me

 

for that delicious incredibly fresh salmon, Id make my own ----- aise.  but those seem non-existant now.

 

so i had  a brain wave.

 

I took about 1/4 cup of Hellmans, added just the yolk of a perfect SV egg waiting in the Refrig for

 

Call-up and gave it a whisk.  very yellow now , and delicious.

 

I added another.

 

its on the counter warming up for tonights RareRoastBeef sandwich.

 

maybe every does this, but its new to me.

 

its at the top of the ----aise list.

 

no pics.  its just very yellow mayo.  and as they say, two yolks are better than one.

 

wouldn't want the ----saise crowd to go nuts.

 

Edited June 24, 2014 by rotuts (log)

[rotuts]

Sorry, could not resist : (  please look away if  you are from the ---- aise school of Good Eats )

 

 

as this gently warms up ....

 

its not Hollandaise,   but its going to be on my RBSand tonight.

 

this opens up a lot of easy yet delicious possibilities.

 

I think the Food Police have better thoughts now about Yolks.

 

no extra butter here.

 

and if the F.P. can't get wrapped around this :

 

   in their general direaction.

 

Yum !

 

remember :  all calories count, but some are more delicious than others.

 

P.S.:  w the SV, you have essentially pre-thickend the yolks, and they can no longer split !

Edited June 24, 2014 by rotuts (log)

[Anna N]

rotuts,

It looks rich and delicious. I love discovering something that is mine and mine alone even if later I end up disillusioned because there really is nothing new under the sun. But this is new to me! I hope you enjoy.

[rotuts]

Ohhhh  Yeeeeehh  Im very pleased w this.

 

I enjoy 'do ahead'  if it can be done with no loss indeed some gain for the future plate

 

SV does this for me.

 

as Ive said, Im from the  ----aise school of thought.

 

If you can SV eggs, ie the yolks   ' just soooooooooo'  that suits you ...

 

now Ive learned you can take these yolks,  and indeed  a lot with them if you SV several Doz. at a time and chill ..

 

and use the yolk for :

 

most of the  ---- aise's

 

the white :  that's a different story.

 

after all , I think most of us SV eggs  'just so'  ( for our selves ) for the yolk.

[Smithy]

rotuts, if I didn't already have a kitchen nearly bursting with gear, you'd be driving me to it.  Circulator.  Cuisinart Steam Boy (or Girl).  Next thing I know, you'll be buying a rotovap and I'll want that too.  Sous vide eggs:  glorious!

 

Enjoy that lusciousaise, and have a little extra for me.

[rotuts]

rotovap:

 

I used them in my Chemical Days.

 

on the eggs :  you are really doing this ' SV ' for the yolk.

 

no plastic, no vacuum.

 

but you need to control the temp by maybe 0.2 C or F

 

its for the yolks, which are a bit delicate

 

What  NO Pacojet ?

 

http://www.pacojet.com/en/

 

blast freezer ?

 

https://www.google.com/search?q=blast+freezer&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#channel=sb&q=blast+freezer&rls=org.mozilla:en-US:official&tbm=shop

 

Dual Combi Ovens ?  ( you need two  :  ' Vegetables '  ' Animals ' )  that's just the way it is :

 

https://www.google.com/search?q=combi+ovens&client=firefox-a&hs=Dmu&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=3O6pU7KFBtOaqAaYn4LABA&ved=0CEcQsAQ&biw=962&bih=859&dpr=1.2

[rotuts]

and last week one of my MegaLoMarts had eggs

 

for 99 cents a doz.

 

what was I thinking !

[ElsieD]

rotovap:

 

I used them in my Chemical Days.

 

on the eggs :  you are really doing this ' SV ' for the yolk.

 

no plastic, no vacuum.

 

but you need to control the temp by maybe 0.2 C or F

 

its for the yolks, which are a bit delicate

 

What  NO Pacojet ?

 

http://www.pacojet.com/en/

 

blast freezer ?

 

https://www.google.com/search?q=blast+freezer&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#channel=sb&q=blast+freezer&rls=org.mozilla:en-US:official&tbm=shop

 

Dual Combi Ovens ?  ( you need two  :  ' Vegetables '  ' Animals ' )  that's just the way it is :

 

https://www.google.com/search?q=combi+ovens&client=firefox-a&hs=Dmu&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=3O6pU7KFBtOaqAaYn4LABA&ved=0CEcQsAQ&biw=962&bih=859&dpr=1.2

And if you have all that, a salamander would also be in order!

[Paul Bacino]

Creamy yolks..SVD...how long would you keep them? RT-- and if you re heat them..how?

[rotuts]

I keep the cooked eggs  " long time "  cant really say.  after all, as long if not longer than the raw egg.

 

they are , after all, 'pasteurized'  

 

I heat them in hot tap water that gets a microwave boost close to the SV temp, but not above.

 

there are issues w SV whole eggs

 

check out the long SV eggs thread.   the whites are 'to your liking' at a higher temp than the yolks.

 

there are ways around this.