(no subject)
Jun. 4th, 2002 12:11 amWith the help of Alton Brown, on the Web and on videotape, I just made my first two batches of homemade mayonnaise. It seems to have turned out OK, in that it seems pretty homogeneous, the oil doesn't look like it's pooled together or anything. Tastes a little different than I'm used to; maybe I'm too used to the artificial stuff. Or maybe I'm just not used to tasting straight mayo out of context.
Of course, I don't quite know what to do with it just yet, as I didn't stock up on tuna, and it's a little late for tater tots just yet.
This would be easier with an egg yolk separator. Then I can use the yolks for homemade mayo and egg whites for angel food cake.
I have both episodes on tape. Maybe even back-to-back; I haven't checked.
Of course, I don't quite know what to do with it just yet, as I didn't stock up on tuna, and it's a little late for tater tots just yet.
This would be easier with an egg yolk separator. Then I can use the yolks for homemade mayo and egg whites for angel food cake.
I have both episodes on tape. Maybe even back-to-back; I haven't checked.