(no subject)

[unbibium]

In scientific experiments, you change only one variable.

I realized this while I was making this week's batch of mayonnaise. I substituted wasabi powder for dry mustard, orange juice for lemon juice, rice vinegar for white wine vinegar, AND mixed a little sesame oil with the corn oil.

I wouldn't say it's bad, but it's a little weird. We'll see how it holds up in a sandwich context.

Comments

[sunburn.livejournal.com]

You can change more than one variable if it's food, because food is alchemy. Dessert, however, is chemistry, and not only should you measure everything, but stick to one variable at a time. Empiricism takes time, but hey, more dessert!

I think you're pushing it with OJ for Lemon Juice. But Orange /is/ the new Lemon (which was the new Pine, it its time). However, if you're mixing a week's worth of mayo at a time, even if you're an avid mayo consumer, you're dealing with small quantities, so at least experimentation is affordable, and you can always cut it down further (assuming you have no problem taking fractions of eggs).

[pentomino.livejournal.com]

Well, I'd just been on my feet all day, and didn't want to walk all the way back to the store just for a lemon or lime. The sad thing is, wasn't even freshly-squeezed.

pentomiyonnaise

[pootrootbeer.livejournal.com]

I think that is sufficient change to make it Not Mayonnaise Anymore.

So what are you going to name your new sauce?

Re: pentomiyonnaise

[pentomino.livejournal.com]

Considering I Japanified a lot of ingredients, I think I'll call it Asiannaise.

I still used eggs! Though perhaps more of the white than I should have.

I'm starting to appreciate the magic of eggs. Maybe when I get back from vaca, I'll make an angel food cake.

Re: pentomiyonnaise

[sunburn.livejournal.com]

Well, if it's still eggs-and-oil based, it is technically mayo-based, and is therefore an aioli. Which means you must add Garlic or the French will hate you for abusing their term.

Re: pentomiyonnaise

[pentomino.livejournal.com]

I used garlic salt instead of normal fine-grain salt.

Re: pentomiyonnaise

[sunburn.livejournal.com]

Voila, pentominaioli!