WOOT! Another member of the Dr. Greger fan club! :cool:Quote:
Originally Posted by Thorn
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WOOT! Another member of the Dr. Greger fan club! :cool:Quote:
Originally Posted by Thorn
I guess when it comes to oils, I'm pretty "stuck". I use safflower oil for lighter taste. Olive oil only for certain dishes. No, I don't use sesame oil.
No, I don't use butter in cooking. Dearie does for his crepes.
I haven't investigated further because what I've found works for me, health-wise.
Mayo is easy to make, once you figure out that all ingredients must be room temp. For me the biggest challenge was figuring out which oil I prefer - hazelnut is my preference though I will use avocado. Any kind of olive oil is too strongly flavored for my taste.Quote:
Originally Posted by GLC1968
This morning I experimented with some smoked pork jowl from a local farmer in place of my fresh side for bacon. It is only smoked, no added chemicals or preservatives, no sugar, etc. It was very nice! I will still likely use fresh side most of the time as that is several dollars less a pound than the smoked jowl - but it is nice to have access to it. The farm is also just down the street from me so I can go see how the animals are treated/fed. I've found that when I use local farmers for meat sources my meat budget decreases significantly - I just can't afford the grass-fed/pastured prices at a regular store. It takes more foot-work and gas but it is well worth it.
I do find it interesting that some food chains are now advertising how their chicken is antibiotic free. What they are not saying is that it is illegal in the US to use antibiotics for chicken outside of an actual illness, they don't say a word about their non-chicken protein sources. The commercials make it sound like they are doing something special but they are not.
Could someone share a mayo recipe? I tried one last night, and it didn't work *at all.* I have a couple of ideas as to what caused the issue - but would still like to try a tested recipe next (thankfully, I really don't eat mayo much).
Break 1 egg and 2 tablspoons lemon juice in the food processor or blender and let it sit from 30 minutes - 2 hours. I generally let it sit about 1 1/2 hours.
After you are positive it is room temperature:
Add 1/2 teaspoon dry mustard and 1/2 teaspoon salt
Add 1/4 cup oil (I typically do use extra virgin olive oil for this step)
Blend for 1 minute.
Now it is time for the rest of the oil:
VERY SLOWLY drizzle in 1 additional cup of oil. I like hazelnut, if you use olive then make certain it is a very light olive oil or the taste will be too strong.
Did I mention to drizzle VERY SLOWLY? It takes me 3-4 minutes to drizzle in the cup of oil. If you are using a food processor the sound pitch will change as the liquid begins to form the emulsification.
The texture will be a bit creamier if you use a food processor, a bit thicker if you use a blender. I use the food processor because it is less messy :) As long as I've made VERY certain the egg and lemon juice are at room temperature and been patient enough when drizzling the cup of oil this recipe has never failed me. This doesn't make a large amount, and it will last until the expiration date on your egg carton.
Awesome - thanks, Catrin! I will definitely give it a shot:)
Well, I've never made mayo with anything other than a whisk, by hand, and it's always turned out OK. Blender/food processor is not necessary. My only problem is that one egg makes more than I'll use while it's still fit to eat, usually... (I do just eat a spoonful at times, shhh)
I've tried this but it's never worked for me. I use the mayo to make dressing, etc., it goes pretty quickly.Quote:
Originally Posted by skhill
I use an immersion (stick) blender to make mayo. It's ridiculous how simple it is. I don't even have to stream the oil- just dump it all in and pulse for maybe 30 seconds.
Catrin, have you ever tried roasted walnut oil for mayo? I just picked up some (along with some avocado oil), and I'm looking for fun ways to use them.
Ive made it with regular walnut oil which was pretty good. I prefer either hazelnut or avocado but I wouldnt hesitate to use walnut if that is what I had on hand. I bet roasted walnut oil would be yummy!Quote:
Originally Posted by Becky
I used to use a food processor (and I've used a blender once, too). The immersion/stick blender method truly rules...hands down. In fact, you don't even need to have the stuff at room temp!
Just dump 1 egg, 3/4 cup light tasting oil, 1/4 tsp salt, 1/4 tsp mustard powder and 1 T lemon juice in the jar. Stick the blender in it and rest it on the bottom of the container, pulse with about 5 seconds between pulses until you get mayo, keeping it at the bottom. Near the end, you'll have to mix it up a little while pulsing to incorporate the last of the oil. Because the oil floats above all the other ingredients, it incorporates slowly enough to get the emulsion without any drizzling necessary!
It all takes less than a couple of minutes. If you mix it in a ball jar, you can also store it there too so less cleanup.
Today I have homemade mayo tuna salad over mixed greens for lunch. Yum!
I do mayo both ways. By hand, I just use the yolks. In the blender, I use a whole egg or a whole egg plus one yolk. I'll use either lemon juice or wine vinegar (1 tablespoon of either), a dollop of Dijon mustard, and salt and pepper. If it's in the blender, I'll add a green onion and sometimes garlic, depending on how I'm using it. I blend that first, then start drizzling in the oil--I usually use half olive oil and half safflower oil. By hand, you need to start with just drops at a time, but in the blender you can leave the motor running and add the oil in a slow stream. I have never bothered bringing the ingredients to room temperature, and the mayo thickens every time.
The immersion blender method sounds like fun, I will try that if I ever break down and get one. Chile Pepper, never thought about using wine vinegar in it, I will try that next time I am out of fresh lemons. For whatever reason, the emulsification has never worked for me when the egg wasn't room temp...
Both can be combined in this recipe for Bulletproof coffee. This morning I made a cup of bulletproof coffee but only with butter (no coconut oil at home) and it tasted wonderful!