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- #17
A blender??? Are you an animal, Sir? A true artiste would never stoop so low. Actually, it wasn't an emulsifying problem, it was a "leave the bowl with egg yolk in it over the simmering water for too long and it cooks" problem (I was trying to do too many things at once, my bad).antdad said:I'm sure you already know this as an accomplished artiste...
but using a blender is fairly full proof, not classic but a little added whipped egg white lightens and stabilises the mix even when bringing back to the stove.
It happens I made a mess of some Aioli the other day.
Mayonnaise (and Aioli for that matter) I can do pretty much 100% of the time these days (sans blender). It was that whole getting-the-heat-right problem. But thanks for all the top advicesoapalchemist said:I feel your pain Dave; I have the same problem with Hollendaise. As for mayonnaise, I've lost track of the eggs that have been sacrificed in that cause, never resulting in anything remotely edible.
KRF1963 said:Pecksniff's Oriental shavig cream
antdad said:KRF1963 said:Pecksniff's Oriental shavig cream
I'd like to know how you get on with that...my experience with Peck's wasn't the best.
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