Mayonnaise

One of the great sauces. After the third attempt I think I've mastered it.

Don't mess with the ingredients: 3 egg yolks, 1 tsp mustard, 300 ml groundnut oil, salt and black pepper, juice of 1/2 lemon. Like this:



Only whisk it manually (it's easier), like this:



When you begin to add the oil to the egg yolk & mustard, do it slowly, like drop by drop, because that determines whether or not emulsification will occur.

Mayo is good. Try different oils. Whisking by hand is definitely better since it won't heat up the eggy-weggies like a blender tends to.

You should try hollandaise sauce next. It is basically a cooked mayo using butter instead of oil.

When making homemade pizza, fresh mozzarella often pools liquid on the pizza during cooking. This can be avoided, provided you crumble them very fine before adding (make the whole surface area have the texture of a sponge), to allow sufficient surface area on the cheese for the liquid to evaporate fast in the hot oven. Stay true to the prince of cheeses, and don't be fooled by the horrible, rubbery, pizza mozzarella available.

On a brighter note, the next person to post a Jamie Oliver video of any kind other than a direct parody in this thread I will hunt down and feed nothing but recipes from his books until their inevitable death from disgust within 24hrs.

Would be a logical progression. Looks tricky.

It's not so bad. Try this:

http://www.seriouseats.com/2013/04/v...2-minutes.html

Emulsions always are imho.

I don't know. I just made mayo again. It seems like you have to be a moron to mess it up.

Mayo breaks sometimes if you get too aggressive with the oil.

Yesterday I had a BBQ dinner, after a hard day’s work on the farm, with a friend that is visiting. BBQ is easy if you follow a few simple steps: use reasonable quality charcoal (with mesquite is good), let the charcoal burn down to best heat, marinade or dry rub meats for BBQ, be attentive and do not overcook and dry out the meat. Also remember that BBQ is good for fresh corn (we had some yesterday) or other vegetable produce; for example, tomatoes, broccoli, cauliflower etc. Shish Kabob concoctions are also great for BBQ. Also BBQ's with covers are essential.

BBQ is a great American tradition and with upcoming Labor Day Weekend be sure to have a BBQ dinner in celebration, along with the proper quantity and quality of good Beer according to your taste.


Flame on!

^Are you talking about grilling or barbequeing? There is definitely a difference.

It's not necessarily hard or difficult but tricky for reasons someone else mentioned. Very few things in cooking require that much attention, but on a scale of low, medium, and high I'd say emulsions (depending on the type of emulsion of course) falls squarely in the medium category.

Uh oh, we have a purist...

Haha I don't want to bring anyone down with semantics....my apologies!

Don't forget pie Zeno.

Recipe: Find a woman who knows how to bake pies. Ask her to bake a pie.

Thou shalt not buy anything with a label that states "boneless, skinless."

Ever.

How am I supposed to find a wife then?!

I bought a packet of boneless and skinless salt fish last week, and these worked out pretty good:

http://www.bbc.co.uk/food/recipes/sa...fritters_01411

I buy my beef and pork skinless.

Then I guess you don't get any cracklins.

Does it state on the label "boneless, skinless"?!?

The fresh milk I buy is also boneless and skinless, but they don't feel the need to label it as such as a selling point.

You can buy it separately.

Two responses:

1) It depends on where you live. Fresh crackilns are not widely available.
2) Commercial pork rinds? Just... no.

We be already BBQing and Drinking and Conversing and Smoking C-gars. The Charcoal Briquettes are premium quality with real mesquite, (let them burn down until white ashy material appears) the Beer is top-notch (Growlers of various brews from a local Brewery) and the meat is getting prepared. By the way, with bratwurst, it is a great idea to boil them in beer for a bit, and then throw them on the BBQ.

Nope. I do not.





Got me there.

Marinades; I like the A.1 Cajun Style the best. Especially good on chicken. Any others people can suggest. I'm partial to spicy and not so sweet (applies to women also).

Also, making your own marinades sounds fun. Any from complete scratch to those using a sauce as a base would be good.