Antonovka
Hairpin,
Urya-yayayayayayaya !!! Congratulations on
julifera
Hairpin +1 - you are a beast, you tore this mayonnaise as it should

Here all the mustard is done by yourself, I already wanted it just with bread .... no one will say - does it help from a sore throat? or harm?
I know that soaring legs in it definitely helps
I also know that horseradish definitely heals horlo, but well, I don't want to fuck at all
sweetka
julifera don’t need horseradish throat! and no mustard. if it is inflamed, then you will make it even worse!
julifera
I don't want anything, but I want mustard with bread ...
And soda and other garbage for the throat is completely tasteless ...
Suslya
Svetik pralna grit ... not nada ... I somehow obeyed and treated the sore throat with garlic, once was enough ... I almost threw back my paws ...
julifera
Pasip girls, I can’t look at tea anymore, it’s always like that - I want what I don’t want
Aunt Besya
Spire!I adore! You are the tamer of mustard and mayonnaise !!!
zvezda
And I didn't even get in ... I knew that you would finish his darling ... it's interesting to watch from the outside ...
Caprice
Quote: julifera

Here you make all the mustard yourself
So maybe it's a separate topic? All together made mayonnaise, now all together boom mustard, and eat with freshly baked bread
Aunt Besya
Quote: Caprice

So maybe it's a separate topic? All together made mayonnaise, now all together boom mustard, and eat with freshly baked bread
But this is correct !!
Eh, I respect mustard, although I can't spicy ... But a day without onions, garlic, mustard and horseradish is wasted !!!
Caprice
Quote: Aunt Besya

But this is correct !!
Eh, I respect mustard, although I can't spicy ... But a day without onions, garlic, mustard and horseradish is wasted !!!
And I'm in the subject, so that without offtopic: I add black ground pepper, garlic and fresh dill to homemade mayonnaise. It turns out spicy, spicy.
Aunt Besya
And I am white, so that there are no black blotches !! And also delicious with a finely chopped pickled cucumber!
Stern
Quote: Hairpin

topped up 220 grams (220 grams of sunflower oil = 250 ml of vegetable oil too), and then depicted Queenie...

Well, I, yes, a pig! Every time I make mayonnaise, I swear that I have to wash the measuring cup of oil. And it never entered my head to weigh!

Hairpin, thank you, dear, for advising!
Antonovka
And I got 225g of grape Something I didn't write right away ... I also weighed it on purpose ...

But won't the knowledgeable people tell me what can be done with the mayonnaise that has not been obtained? I have it in two substances
Stern
Add egg and beat again.
Antonovka
Stеrn,
I tried it - it didn't help
Caprice
First you need to beat the egg with a drop of mustard, and then pour in the unproduced substance in a thin stream.
Antonovka
I did just that - beat the egg, however, without the mustard - then everything else ... Maybe it's the mustard ... I will have to try again today, probably ...
Rina
Antonovka, take separately yolk. Caprice right, it would be better with mustard (it is also a good emulsifier), only with natural mustard.
Antonovka
And it is worth reanimating him in general - he has been in the h-ke since Friday
Rina
If the egg was fresh, then it's worth it. If in doubt, heat it up, the egg will curdle, it can be drained, and the oil can be used for cooking.
Antonovka
There is some strange dissection - a part similar to mayonnaise and a part similar to butter ... While it was fresh and homogeneous, but completely liquid - there was a pronounced buttery aftertaste ...
matroskin_kot
Antonovka, and in his dough? Schaub knew how not to whip
Antonovka
matroskin_kot,
I do not know in what and in what proportion
matroskin_kot
🔗 from, again, then you can just 200g of mayonnaise, 200g of kefir or sour cream (I like sour cream more) half an hour. l.soda, 2-3 eggs, well, flour - 6-8 tablespoons. It turns out a dough for a flip-flop pie, as thick as pancakes. Then in a frying pan (or cartoon) - down the onion, stewed, finely chopped meat, potatoes - in cubes, salt and pepper - well, in the oven or cartoon. Surely there is such a cake somewhere on the forum, you just need to joke.
Hurray, Aunt Basya! It was possible to insert a link !!! Thank you!!!
Well, I found it, only with a fish 🔗
Antonovka
matroskin_kot,
Thanks for the help!
Only the links do not open, I have already found everything by searching - the main thing is to set the direction
matroskin_kot
Well, I'm not a magician, I'm just learning ..
Antonovka
matroskin_kot,
Truncated fine, chief
julifera
Antonovka - I really like these things on mayonnaise:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=118376.0

What is convenient - to knead - 5 seconds of the case - and pour into any silicone molds 1 cm high.But the main thing is not to forget the lemon crust to ennoble the taste
They are not very greasy.
Antonovka
julifera,
Oh, thank you :) I don't have molds for madelens, but there are others, but not high ones))) Tell (those), why did the mold start melting?
julifera
Quote: Antonovka

julifera,
Oh, thank you :) I don't have molds for madelens, but there are others, but not high ones))) Tell (those), why did the mold start melting?

Come on, it's easier
The form melted because it was "not sewn the mare's tail" - there was no piece of paper on it with the inscription of the operating temperature range.
And it turned out to be only for ice, no more. It's not too bad, it was very cheap, but now I know by touch that such silicone is like on it
Antonovka
julifera,
Agreed Understood, I already have combat uniforms

Listen, what recipe do you use to make mayonnaise? I decided to try many different things
julifera
Quote: Antonovka

Listen, what recipe do you use to make mayonnaise? I decided to try many different things

With raw eggs - well, I can't bring myself to eat it raw, that's why I do it without eggs ... all according to the same recipe that you + gave me

And yet - it comes out very very thick, if you make madelens on this, then you need to dilute it a little to the state of store mayonnaise.

Quote: julifera


As a result, the mayonnaise on the water was a success, nothing stratified, the spoon stood!
I did it with a submerged foot.

- 150 ml of refined grape oil
- 75 ml of water, including 2 tbsp. l milk powder
- 0.5-1 tsp without a slide of ready-made mustard (but less is better)
- 0.5 tsp sugar
- 0.5-0.75 tsp salt
- 2-3 teaspoons of natural apple cider vinegar at the end into an already thick mixture

Of course, you can adjust the vinegar / sugar / salt, but the fact itself - I was surprised what happened with 1 time!
Antonovka
I then put a plus, but later could not find the Sequence of the bookmark - all at once or specific?
julifera
I'll tell you how it was - I bought a new hand-held whisk with a spiral and decided to check how he would master the mayonnaise or not, as soon as he mastered the squirrels
So I mixed everything except the vinegar and let’s beat it, nothing came of it.
She poured the mixture into a glass for a blender and in a few seconds everything was ready.

Now that's the only way I do it, I haven't even tried it differently.
Antonovka
julifera,
but I only do it in it, however, I wanted to do it in another, and now I will not try
Pakat
I started making tuna salad, but there is no mayonnaise ...
Instantly whipped according to the "classic" recipe without eggs:
75 ml milk 2%, straight from the refrigerator
150 ml plant. extra virgin olive oil
0.5 tsp mustard powder
0.5 tsp mustard seeds
0.5 tsp garlic granules
0.5 tsp lemon juice
0.5 tsp salt
Cheap and cheerful, thickening mayonnaise ...
Antonovka
Pakat,
A mustard in beans - is it dry or ready-made? I just recently saw dry grains
Caprice
And I generally use Dijon mustard with grains for mayonnaise ...
Pakat
Quote: Antonovka

Pakat,
A mustard in beans - is it dry or ready-made? I just recently saw dry grains
Antonovka, mustard in grains, these are dry, round grains ...
Antonovka
Caprice,
I also tried with her somehow
Pakat,
We will take

I tried to restore mayonnaise again yesterday, but failed. Not even a bit thickened ... I didn't dare to bake it either - it was liquid at all. I decided to make fish with mayonnaise - bullshit - I had to drain the oil

Antonovka
julifera,
I'll tell you how I made your mayonnaise yesterday ...

At first I took everything according to the recipe, only instead of grape oil - odorless sunflower oil. There was a fear of spoiling ...

In the glass from the blendar I zababahala everything at once, except for vinegar - it was emulsified, but not very thick, poured it with apple cider vinegar - it became thicker, but somehow not very uniform (without stratification) - as if the vinegar had eaten the holes in mayonnaise ... It tastes normal, but water will follow. if I put 15 grams less, maybe it will turn out thicker ... And then the experimenter woke up in me, apparently, the mayonnaise rollers viewed on the u-tube affected ... I added the yolk - it became completely liquid ... counting "liquids") everything is fine ... I added a clove of garlic, greenfinches - it turned out to be a gorgeous salad sauce ... I looked today - it became thicker, but still "sauce", not "thick mayonnaise"
I will try again, but without experiments
julifera
Antonovka

Wow, but I, on the contrary, toiled that I was very thick, I just got thinner

Question - did you take 75 grams of water separately, milk powder separately ??
Or was it already 75 ml with milk?

Because I do the second option - together with milk = 75 ml
Antonovka
julifera,
You see, I took it separately - poured 150 ml butter, put the bucket on the scales - 75 g of water on top poured 2 tbsp. l. dry milk ... And just right now I saw in the recipe, including
Well, who made me do this unfortunate mayonnaise in the first hour of the night
sweetka
Quote: Antonovka

It tastes ok, but I’ll follow the water. once you put 15 grams less, it may turn out thicker ... I added the yolk - it became completely liquid ... Well, do not throw it away - it tastes and looks (not counting the "liquid") everything is fine ... I added a clove of garlic, green tea - it turned out to be a gorgeous salad sauce…. I looked today - it became thicker, but still "sauce", not "thick mayonnaise"
Antonovka , the casket just opens completely. the thickness of mayonnaise is given not by yolks, garlic and parsley, but by oil! Sobsno, all these manipulations with legs, beaters, glasses, temperatures and are designed to help in the emulsification of oil. so:
liquid mayonnaise - add oil
thick maoines - add water or yolk.
IRR
Quote: sweetka


liquid mayonnaise - add oil
thick maoines - add water or yolk.
Well, of course, everyone has their own secrets - but I didn't add oil to the liquid,. If in 3 sec. is not emulsified, it is already unlikely (it is submersible). About thick - boiling water - I agree.

Antoshka!, do not throw out the problem mayonnaise - here is the recipe (I baked in HP)

🔗
sweetka
Quote: IRR

If in 3 sec. is not emulsified, it is already unlikely (it is submersible).
Quote: Antonovka

julifera,
I put everything into a glass from the blendar at once, except for vinegar - it was emulsified, but not very thick, poured it with apple cider vinegar - it became thicker, but somehow not very uniform (without stratification)
IRR, bacish difference? Antonovka got the emulsion, so you could safely bang the butter, but, for example, a teaspoon each, to bring it to the required density.
Antonovka
IRR, sweetka,
Girls, I don't throw it out - it turned out like a store sauce from bottles For salads from fresh vegetables - it is

I threw out the previous one - it was not possible to reanimate it, there was no emulsion at all and there was a pronounced taste of oil

IRR, thanks for the recipe, I generally like many of Django's recipes, but I haven't seen this

sweetka,
I just put green tea and garlic for taste, that is, for the moral revival of the sauce, and of my self-esteem
IRR
Quote: Antonovka


I threw out the previous one - it was not possible to reanimate it, there was no emulsion at all and there was a pronounced taste of oil


sweetka,, Brightwing! Well, sho for people, right? : pardon: translate products? No, in order to pickle a chicken on this slurry, add a current lemon and herbs or some other masterpiece, and she's in the toilet. I will go

shl. on a spoon in bread. Do you add butter to your bread?

Antonovka
IRRKA, I tried to reanimate it 3 times Well, I figuratively threw it out - I tried to make fish with mayonnaise ... Fick you - the exfoliated oil had to be drained during cooking ... I poured it into the firebox (oh, really into the trash)

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