If you also react to cooked chicken, it unlikely to be salmonella that causes you problems. So tread carefully. However if you are prepared to experiment on yourself, make sure you can track the temperature precisely. You have a very narrow band between cooking the eggs and letting bugs grow. Get a certified accurate thermometer like the thermapen the most important thing is the NIST certification. One with an alarm would be better suited to this application. Lots of people use a beer cooler for their first goes at sous vide. But some have success with rice and slow cookers. Even running hot water from the tap will work if yours is the right temperature. Personally I went the beer cooler route, but the dedicated circulator I use now is a lot less fuss. I still use the beer cooler as a container.
Main GCID: GregDarcy Secondary: GregDarcyToo All gems friends spoken for. Happy to accept friends for party hats. I blame Apple's auto incorrect for all my typos. I actively discourage challenges. All challengers are unfriended.
Freitag, I'm interested in your sister-in-law's recipe for "milk mayo" since I'm (oh, agony) allergic to poultry and eggs.
She advises whole milk, always at room temperature. That's the first thing in. The basic proportion's 2 parts olive or sunflower oil (or a mixture of these) for every part of the milk. (Olive oil has some gluten, sunflower oil has none). Salt to taste or per doctor's advice, and then you start blending - basic salt is a third of a teaspoon for a half-glass of milk. Add the dash of lemon juice (or vinegar) as you go, to taste. Desired thickness depends on proportion: more milk = lighter mayo, more oil = thicker mayo.
You'll get something relatively white when compared to regular egg mayo, but you can use coloring. On the positive side, it's not as prone to salmonella.
PS: Hey, I'm finding out this is something regularly done in Portugal! They spice it up with parsely and garlic as well.
freitag, that worked beautifully! I can tell that the flavor of the oil is a big factor, mine was pretty strong and also gave a nice color. I used it on potato salad.
I also discovered a trick for streamlining potato salad prep - I put the eggs for hard boiling (served on the side at my house) into the salted cold water with the potatoes and, (using the timing method I just learned for hb eggs and that I always used for pasta I thought I'd try it for the potatoes) brought water to a boil, turned off heat and covered for 10 minutes. Potatoes were done perfectly, took out eggs & put in ice water to cool, drained potatoes. Eggs were perfect too! Save a pot, save time & energy! Science!
gcid: womantrarae / team: Iron Blossom 🐉🌸🛠🌸🐉 Now offering: Various
Welcome to the Whine Lounge, please whinge creatively and bring cheese. ~featuring "utterly rifted l'aissez faire conversation pit" - happy hours 24/7~
"You see what you want to see. You hear what you want to hear." Rockman, in The Point, by Nilsson
It's mango season here in Florida. My neighbor has two huge mango trees that have been raining mangos. What to do with them. I decided to try to use some of them to make sorbet. OMG...it came out really yummy and was easy to do.
1 cup simple syrup (dissolve 3/4 cup sugar into. cup of low boiling water. Let it boil for five minutes then set it aside to cool) 3 cups of pureed mangos 3/4 cup of orange juice
Stir all of the above together in a bowl then pour it into a loaf pan or flat bottom container to set up in the freezer. As it starts to set stir it with a fork so that it frezes evenly. I stirred it once an hour over about three hours. Then let it harden. Pop the frozen results out of the freezing container and cut it into cubes. Run the cubes through a food processor. You don't want to melt it, just make it smooth and sort of fluffy. At this point you can either consume it or pack the results into a single quart container or two pint containers and put back into the freezer to firm up.
You could probably do this with other fruits (pineapple or strawberries come to mind)
windrider. You are making me very upset that it's winter here. Now if I can only remember this in 6 months time...
Main GCID: GregDarcy Secondary: GregDarcyToo All gems friends spoken for. Happy to accept friends for party hats. I blame Apple's auto incorrect for all my typos. I actively discourage challenges. All challengers are unfriended.
windrider. You are making me very upset that it's winter here. Now if I can only remember this in 6 months time...
Ah. It's hard to imagine winter here right now. Daily temps in the 90's, humidity about 60%, and only slightly cooler in the evenings. The pool is getting a lot of use...hehehe. At the moment dophins and manatee are feeding in the canals adjacent to my property.
I have the mangos prepared to try making icecream and I'm starting to freeze some mangos to set aside for when they're out of season.
Oh god don't tell me you've been influenced by GregDarcy , next you'll be telling us to cook with dragons! Dolphins and manatees are NOT to be cooked with!
I cant think of a worse thing than dolphin stew or manatee chutney.
Wait, yes I can: Dragon Pie
No longer active on DragonVale! *briefly back online*
Oh god don't tell me you've been influenced by GregDarcy , next you'll be telling us to cook with dragons! Dolphins and manatees are NOT to be cooked with!
I cant think of a worse thing than dolphin stew or manatee chutney.
Wait, yes I can: Dragon Pie
You're right. Dragon pie is no good at all. Not a decent pastry among the lot of them. I thought paper skin might be the go but no.
Last Edit: Jul 22, 2015 14:59:34 GMT -6 by GregDarcy
Main GCID: GregDarcy Secondary: GregDarcyToo All gems friends spoken for. Happy to accept friends for party hats. I blame Apple's auto incorrect for all my typos. I actively discourage challenges. All challengers are unfriended.
I haven't tried cooking dragon myself, but I've heard they taste like chicken.
And what's wrong with chicken?
Main GCID: GregDarcy Secondary: GregDarcyToo All gems friends spoken for. Happy to accept friends for party hats. I blame Apple's auto incorrect for all my typos. I actively discourage challenges. All challengers are unfriended.
I haven't had horse meat, but I've had the others, plus rabbit and buffalo. I have horses it would be too much like eating my pet.
I am willing to try just about anything as long as it's cooked.
How about sushi... Carpaccio... Ceviche... Steak tartare,... Oranges,...
Main GCID: GregDarcy Secondary: GregDarcyToo All gems friends spoken for. Happy to accept friends for party hats. I blame Apple's auto incorrect for all my typos. I actively discourage challenges. All challengers are unfriended.
How about sushi... Carpaccio... Ceviche... Steak tartare,... Oranges,...
Yep, I eat those...even the oranges. I had someone offer me some chocolate covered insects once. I draw the line at insects. I don't eat bugs, not knowingly anyway...hehehe
Post by wOMantraNOM on Jul 24, 2015 17:25:53 GMT -6
I invented a new cheesecake, inspired by GregDarcy and Pixie! PB&J Cheesecake I was reading Greg's cheesecake recipe where he said "biscuit crust" while remembering that biscuits are really cookies and having Pixie's Gluten Free Peanut Butter Cookies fresh in my mind. Sooooo...
I used a little over half a recipe of cookie dough, spread it thinly, but pressed firmly, into the pie plate, and baked it for 10-12 min. I should have docked it (poked a fork in it every inch or so) but I did that when it came out a bit puffy and it deflated nicely. When cooled, I spread a thin layer of Grape Jelly on the crust and poured Greg's Excellent Cheesecake into it. Then I used a Baggie with a corner cut out as a piping bag and squeezed jelly into little pockets (the outside dots) and trailed streams across the top.
My guinea pigs (tasters) agree that it tastes just like a PB&J, but with an extra piquancy which I'm sure is the lemon in the Excellent Cheesecake.
Thanks, Greg & Pixie, for the delicious inspiration! I recommend both the cookies and cheesecake and my PB&J Cheesecake, too!
p.s. Be sure to make cookies out of the remaining dough pps the pic was taken after it had been in the fridge overnite, the jelly weeped a little, but it was still great for breakfast!
Last Edit: Jul 24, 2015 17:34:00 GMT -6 by wOMantraNOM
gcid: womantrarae / team: Iron Blossom 🐉🌸🛠🌸🐉 Now offering: Various
Welcome to the Whine Lounge, please whinge creatively and bring cheese. ~featuring "utterly rifted l'aissez faire conversation pit" - happy hours 24/7~
"You see what you want to see. You hear what you want to hear." Rockman, in The Point, by Nilsson
I invented a new cheesecake, inspired by GregDarcy and Pixie! PB&J Cheesecake I was reading Greg's cheesecake recipe where he said "biscuit crust" while remembering that biscuits are really cookies and having Pixie's Gluten Free Peanut Butter Cookies fresh in my mind. Sooooo...
I used a little over half a recipe of cookie dough, spread it thinly, but pressed firmly, into the pie plate, and baked it for 10-12 min. I should have docked it (poked a fork in it every inch or so) but I did that when it came out a bit puffy and it deflated nicely. When cooled, I spread a thin layer of Grape Jelly on the crust and poured Greg's Excellent Cheesecake into it. Then I used a Baggie with a corner cut out as a piping bag and squeezed jelly into little pockets (the outside dots) and trailed streams across the top.
My guinea pigs (tasters) agree that it tastes just like a PB&J, but with an extra piquancy which I'm sure is the lemon in the Excellent Cheesecake.
Thanks, Greg & Pixie, for the delicious inspiration! I recommend both the cookies and cheesecake and my PB&J Cheesecake, too!
p.s. Be sure to make cookies out of the remaining dough pps the pic was taken after it had been in the fridge overnite, the jelly weeped a little, but it was still great for breakfast!
That looks fantastic!!! **she says with a slightly quavering voice**
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Dolphins and manatees are NOT to be cooked with! 
