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Well ooooooooochen preparatory mayonnaise class. Headman Hairpin. (page 4)

Jefry
And we have already done it twice on quail. It turns out
Only I can't break these eggs ... I have to help call
Husky
Jefry, and increase the rate? And only yolks are used too?
Hairpin
Husky, you can try not to separate the yolk. Just lay down the whole egg. Due to the protein, the yolk is unlikely to spread. Well, then compare the taste. I like yolks better.
And further. Not necessarily two yolks. makes on one yolk. One yolk is easier to grab with your foot.
Jefry
Quote: husky

Jefry, and increase the rate? And only yolks are used too?
Entirely. He took five pieces by weight. In my opinion there is unrealistic to separate the yolks. And it will no longer be "lazy", but
Husky
Well, one is more convenient to grab. As soon as I use this mayonnaise, I will try it for whole. And I'll try to make it with rustic oil.
JefryBut for now I will practice on the usual ones.
LiudmiLka
Quote: husky

And I'll try to make it with rustic oil.

Mayonnaise can taste bitter. In general, if it is rustic, then it is probably UNREFINED. Refined oil is recommended for mayonnaise.
KMASYA
Quote: Hairpin

And further. The first time we take one egg. Then boom on yolks ... Otherwise, after the fights with mayonnaise ... no one will eat meringue for another five years ... But I haven't tried Old Riga yet ... And bread with proteins ...
Hairpin! Please tell us in more detail how you make mayonnaise on ONLY YOLKS with a blender, a knife attachment, as I understand it? With a whole egg and milk, of course it's cool and fast, but I like mayonnaise on only yolks more. And with a mixer to do this murder drop by drop pour oil

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