Making mayonnaise

Who else remembers how we weighed sweets in such bags?

I...

I...

And I remember!

Who else remembers how we weighed sweets in such bags?

I remember these bags. Then all products were folded into such bags. I remember weighed granulated sugar, cereals, etc.

and I remember paper bags ... and sour cream in a can and juice in glass cones, and next to it is a glass of salt ...

morning, I still want to sleep in front of school, but under the window "Milkoooo! Milkoooo!" (they brought milk in a barrel and a queue with cans lined up to it)

and I remember paper bags ... and sour cream in a can and juice in glass cones, and next to it is a glass of salt ...

Yeah, these cones were filled with natural juice from three-liter cans. That juice is not at all the same as it is now in tetrapacks.

Aunties! we have a topic, I don’t remember exactly what it’s called, like back to the future, so you’re there with your bags and juices. And I wrinkle the same, I vashchet them the same, I remember well, and a lot of other things (although not under Stalin was born, but only when Khrushchev was replaced by Brezhnev)

Tried to restore my mayonnaise eggnog. stirred 1 egg, sugar, salt, mustard, gradually began to add the mixture. The same result (((Only now the mayonnaise gogol has doubled.
But in principle, I have already cooked fish with him and will add it to bread. And I'll wait for my blender.

[with yolk]

Tried to restore my mayonnaise eggnog. stirred 1 egg, sugar, salt, mustard, gradually began to add the mixture. The same result (((Only now the mayonnaise gogol has doubled.
But in principle, I have already cooked fish with him and will add it to bread. And I'll wait for my blender.

I suspect that it was necessary to restore exactly with yolk... Still, it's not for nothing that real mayonnaise is prepared not on a whole egg, but on yolks.

[with yolk]

I suspect that it was necessary to restore exactly with yolk... Still, it's not for nothing that real mayonnaise is prepared not on a whole egg, but on yolks.

I carried out the resuscitation process with a whole egg (conscience does not allow to pour out protein, and it was lazy to think of how to use one single protein)
And what was whipped that !?
Although I saw a video with a mixer (which was incredibly surprised)
And with a whisk (this is for masochists)
So as far as I understand, you can beat it with anything.
The difference in time and energy is only
I did the following before resuscitation
1) made sure the mug was dry
2) oil, testicle. and the failed mayonnaise were about the same temperature
3) for 1 egg there was 1 teaspoon of mustard 1/2 teaspoon of granulated sugar and 1/5 teaspoon of salt (too much mustard, salt and sugar is undesirable)
After working on the errors, everything worked out for me

I don't bother with the temperature, and everything works out fine ...

I also...

True, I have only made mayonnaise twice so far ...

And I did it again yesterday, it turns out that it didn’t work out only once (sorry, for tufting)

How many times have I done - butter is always at room temperature, and mustard, lemon juice, egg (milk) are always from the refrigerator. Everything is whipped well.

And in general, I dumped everything in one container and whipped it up, and no droplets and thin streams for you ... And somehow it got lost.

[Mayonnaise theory]

Mayonnaise theory
taken from here 🔗 but very much reduced. I left only pieces that allow us to understand the "nature" of mayonnaise and how to deal with it :)
The most important thing
From the Russian language:
Knock down - connect the parts together in different ways (for example - knock down a box from separate boards). Hence the Russian word Sbiten (hot drink, usually honey, prepared, that is, combined with water, various spice additions, etc.) - the result of combining different products in one drink.
Beat - mechanically saturate the liquid substance with small air (gas) bubbles; the mixture becomes foamy and increases its volume significantly. (For example, beat egg white with sugar.)
So about mayonnaise, we can say that during cooking it gets confused (the oil combines, emulsifies with the yolk and other components), but in no case does it beat up.
In principle, you don't have to read further.
Mayonnaise refers to cold "real" or "noble" sauces, that is, to sauces, the most important component of which are butter and eggs, while flour is completely absent.
The real classic mayonnaise sauce (base mayonnaise) is an emulsion of olive oil in raw egg yolk with a little added sugar, salt and lemon juice. It is possible to add up to 0.5% of various dry finely ground spices - red or black pepper, nutmeg, lemon zest, etc. to taste. And nothing else should be! No water, no milk! Provencal mayonnaise also contains ready-made mustard.
The more yolk in mayonnaise (up to a certain limit), the tastier it is and the faster it loses its great taste during storage. But if the oil content is below 70%, mayonnaise will not work - this limits the maximum content of fresh yolk, taking into account the percentage of content and other ingredients (sugar, salt and lemon juice).
About oil
Generally speaking, it should be the best refined olive oil - and then mayonnaise is suitable for all occasions. Olive oil can also be unrefined (such mayonnaise has a pronounced taste of the original oil, that is, it is a mayonnaise for an amateur or for certain dishes).
The naturalness of olive oil is easy to check.
High-quality olive oil (first cold pressed, extra virgin) after 1-2 days of storage in the refrigerator at a temperature of + 8– + 10 gr. C becomes milky-white and thick, pasty throughout its volume (does not flow from the bottle). At room temperature, it again becomes transparent and liquid without loss of quality.
If in the cold the oil slowly, after a few days, does not whiten completely (only in part of the volume) or only individual white flakes are formed, or does not whiten at all - the oil is to some extent falsified (diluted, squeezed from the seeds or made from another oil by introducing flavoring "olive" additive).
If any other vegetable oil is used for the preparation of mayonnaise, it should only be refined, but the sauce will already be more difficult to prepare (emulsify) and significantly lose in taste (and its name "mayonnaise" is questioned by many culinary experts).
Emulsification
Emulsification is the most important procedure in the preparation of mayonnaise. When emulsified, the oil breaks up into microscopic balls, which are enveloped in egg yolk, preventing them from reuniting.
Emulsification is carried out by circular stirring the mixture in one direction (not back and forth, not in eights). In this case, the mixture is precisely emulsified (crushed into parts with stirring), and not whipped!
It is best to stop adding oil when the mixture is just starting to gel.
Mayonnaise emulsion is unstable at elevated temperatures (above 45 degrees Celsius) and when heated easily breaks down into pure vegetable oil with small, well-visible droplet-like inclusions of other products included in the composition.
This is the basis of the method for checking the quality of mayonnaise: put a tablespoon of mayonnaise in a pan and heat it up a little.
If the mayonnaise is benign, the emulsion will disintegrate, and in the pan you get an almost pure oil, in which you can fry any food until browning.
In the case of surrogate mayonnaise, a sizzling and gurgling milky-white mass is formed in the pan, reminiscent of semolina, or with no visible signs of separated oil at all, or with scanty individual oil drops. Upon further heating, this mass quickly burns with a characteristic smell of burnt semolina.
From this it is clear that it makes no sense to use real mayonnaise for baking food. You can bake with flour sauces or sour cream. All culinary recipes in which mayonnaise is recommended for baking are designed specifically for industrial mayonnaise, which is a flour sauce imitating sour cream with vegetable oils.

If the emulsion breaks down during cooking, you can add 2-3 drops of water and try to emulsify more intensively. If this attempt does not succeed, then you can prepare a new mixture with yolks and add not oil, but failed mayonnaise during emulsification. Or just use the resulting "unsuccessful" mixture for dressing salads, toasting eggs, slices of bread, boneless and bread-crumbled cheese slices, etc. (The oiled mayonnaise mixture can be stored in the refrigerator, like mayonnaise, for up to a week or more. )
The time required to prepare 0.5 liters of mayonnaise by hand (by circular stirring with a spoon in a jar) is no more than 8-10 minutes. No mixer required. Just keep in mind that mayonnaise is not intended for long-term storage, and therefore never cook it in excessive quantities in reserve.

[with yolk]

I suspect that it was necessary to restore exactly with yolk... Still, it's not for nothing that real mayonnaise is prepared not on a whole egg, but on yolks.

Maybe .. I did it on a whole egg.
I did it with a mixer, and the mixer has the property of not "knocking down", but "whipping" - maybe that's why the joint came out ..
And I can't believe it about 8-10 minutes. churning-stirring with a spoon. I tried to do something with a mixer for at least half an hour, but he didn't even think to thicken. But in the end, I also liked the mayonnaise gogol And baked the fish with it (in the AG) - the look is normal, mayonnaise, nothing fell apart

And I can't believe it about 8-10 minutes. churning-stirring with a spoon.

I myself was not so perverted (I pour everything into a container at once and knock it down with my foot), but my cousin graduated from the Soviet public catering college. So they had such masochistic tasks there, like knocking down mayonnaise with ruts. and so he said that when the sauce begins to really "feel" it really takes no more than 10 minutes. but before that you need to spoil more than one liter of oil.

Eh, girls, but my grandmother did not beat the squirrels by hand ... with a fork ...

[Rina]

Rina , grandmothers are a separate topic. It's a pity that understanding often comes when they are no longer around ... And mine, when we all came to her in a horde, by 9 in the morning poured and boiled a bowl of dumplings, in which one could safely lie like in a bathroom !!! and then a pancake, you blind 30 pieces, then half a year about dumplings even think broke.

[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 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!

julifera, if you had not repeated this story on March 30, I would never have seen it! There is simply no time to read ...

But, you repeated, and I saw!

Mayonnaise with milk powder has just been made. I just put everything down and knocked it down (“knocked it down” is right, sweetka?) with your foot. The result is not as thick mayonnaise as on the egg.

Nuuu, as it should be, after making mayonnaise, lick my leg, and what do you think is hot, and the mayonnaise is hot. It was I who poured water from the kettle, and before that we drank tea, well, the water was not boiling water, of course, but it was very hot.

Well, the mayonnaise stood on the table for a couple of minutes and thickened, as it should.

Bottom line: well, I really don't like the taste of mayonnaise on fresh milk, but on dry milk it is very tasty, pleasant, light, I don't feel milk powder.
I called it "Summer" and wrote it down. I will take fishing with me in the summer, and not worry.

Ahhh, it was the usual sunflower oil, and the seasoning to taste:

2 tbsp. l. milk powder
65 grams of water (75 grams with milk)
150 grams of vegetable oil
a drop of salt
1 tsp with a heap of vigorous "Russian" mustard
pinch of sugar
2 tsp regular vinegar

julifera, thanks a lot for the recipe !!!

I recommend it to those who have not done it yet.
Here, I add a photo for clarity:

I just made a salad dressing with this mayonnaise, low fat sour cream, dill, garlic. It worked very, very well.
By the way, the mayonnaise has completely cooled down and became even thicker.
So I wonder what kind of bread will turn out with him.

In short, must have!

🔗

[julifera]

julifera,
And I, too, follow the trail Qween unsubscribe - yesterday I did as you said

75 ml of water, including 2 tbsp. l milk powder

... And you can imagine - this time it was so thick that we had to add water
I now have your mayonnaise and Stеrn honey live in a notebook

I myself was not so perverted (I pour everything into a container at once and knock it down with my foot), ..... it really takes no more than 10 minutes. but before that you need to spoil more than one liter of oil.

Thank you, I'd rather wait for my "leg", I don't want to transfer so much oil
and if it works out, then I'll go to perverted with milk powder)))

[sweetka]

("knocked down" - that's right, sweetka?) with your foot.

nuuuuuuuuu znayuyuyuyuyuyu ... can not you have it as Pirin whipped

Thank you, I'd rather wait for my "leg", I don't want to transfer so much oil
and if it works out, then I'll go to perverted with milk powder)))

LEGS are our everything!

[Qween]

Qween and Antonovka - here, well, I said - excellent - long-lasting mayonnaise !!!
And it is quite tasty, especially if you bring it to your liking, milk powder does not taste at all!

I did it in the area before March 8, I specially set aside the spoon to see what would happen to him, because we are still the same mayonnaise eaters.
Two weeks later, the mayonnaise was edible.
And he stands quietly for himself in the far corner of the refrigerator and does not bother anyone, I would not have remembered for him if you had not reminded
I'll open it up tonight, see how he's doing

eh, we closed a good topic about what and how to write.

If something is actively hitting or mixing, saturating with air, then BEAT.
If you shoot from an anti-aircraft gun at an aerial target or throw a stone at a jar standing on something to make the target fall, then KILL.

In short, horseradish radish is not sweeter ...
Let's better cook mayonnaise, who's got to beat it up, and who doesn't like to beat it down.

that is, a can, overturned by a stone, is this a BATTLE?

[Scroll]

Scroll! Not overturned, but knocked down by a stone ... And considering that we have a whole safe of weapons ... I can be the most important knocker of the forum !!!

[KILL]

Ozhegov Dictionary

KILL, hit, hit; crash; downed; sover.
1.who (what). Make him fall, knock him down, push him off the spot. S. from the feet. C. enemy aircraft. C. apple from the tree. C. constipation.
2. what. Trample, twist. C. heels. Broken shoes.
3. what. Damage yourself with blows or walking, erase (in 2 values). C. legs.
4. what. Decrease, subtract (colloquial). C. price. S. arrogance. C. temperature.
5. whom (what). Reject from the right path; confuse. S. from the road. S. confused. C. a difficult question.
| unverified. knock down, -yu, -you.
| noun knocking down, -I, cf. and whipping, -and, wives. (to 1 value).
II. KILL, knock, knock; crash; downed; sover.
1. what. Combine, make up with blows. C. box made of boards.
2. what. With blows, turn into a dense mass. C. oil. C. cream.
3. whom (what). Put together, connect (colloquial). S. all in a bunch.
| unverified. knock down, -yu, -you.
| noun knocking down, -I, cf. (to 1 and 2 digits), whipping, -and, wives. (to 1 and 2 meanings) and failure, -I, husband. (to 1 value; special). S. shields.
| adj. whipped, th, -th (to 1 and 2 values) and faulty, th, -th (to 1 meaning; special).
Beat, beat up, beat up; beat; whipped; sover., what. Make it loose, fluffy, foamy with light blows. B. pillows. B. cream.
| unverified. whip, -I, -you.

oh, bore I, bore ...

No need to say...

oh, bore I, bore ...

according to the status. You are a moderator. Consider that the position has found you.

And I am a moderator ... Who found me ?! ... or what?

[Hairpin]

Hairpin , I hope about the safe and the main forumny sbitnya it was not a threat? Well I'm good ... just a little bit too boring ... I sit here etymological dictionaries shoveling :)
Rina , in fact, it’s in the subject of mayonnaise that I am so worried about Russian words. When I read that mayonnaise should not be whipped, but beaten, then at once a bunch of questions disappeared by itself at some intuitive level. and with them the whisk for the mixer fell away, and Her Majesty's LEG appeared!
knock down = make tight
whip = loose

Girls, a question. At home I have a leg, but not in the country. Is it possible to knock down mayonnaise not with your foot, but with a whisk, or with such a spring? I really don't have it, but it’s a penny.
Bylin, we got hooked on homemade mayonnaise, arrived at the dacha, my husband asked if I took a jar, and there was a purchased one, so he began to be indignant.
We arrived on Sunday. home, my daughter decided to make a mask with mayonnaise for her hair and was very surprised at how quickly it was done, though I almost had to wash it off with feri, but she managed with shampoo.

Is it possible to knock down mayonnaise not with your foot, but with a whisk, or with such a spring?

Personally, I think not ... Well, if you do not enter the conversation mode "if your hands are golden" ...

Yeah, I'll have to buy

This whisk is called merry.
they used to make mayonnaise with it. but when there is a leg on the farm, no one risks the fun anymore. and only legends tell us that there was a guy on the forum who knew a guy, whose grandfather knew a man who once saw a cook knocking down mayonnaise by hand.

Svetik, amused from the heart, she laughed loudly

that there was a guy on the forum who knew a guy whose grandfather knew a man,

a guy on our forum? Yes, we can count our guys on our fingers Who is this? and was there a boy like a gritsa?

So where is that boy again?

he was a very mysterious guy and not everyone saw and knew him ... and he ... and he ... and he was toko once on the forum and only to talk about knocking down mayonnaise by hand, as he bequeathed to him grandfather! oh how!

With this repair and sowing, I missed the fun part again!

ь about churning mayonnaise by hand, as his grandfather bequeathed to him! oh how!

to see he had a lot of experience and the hands of a trained athlete on this ... like his arm wrestling. We broadcast about this sport every day by cable after 1 am. Entertaining competitions. Who is who.

Who is now called armwrestling? h-dya ... in our time it was called safsem differently! and athletes too

There is a video on the tube of how they beat with a mixer and a whisk.
A young man of about 30 is whipping with a whisk.
Oh how
so it's not such a legend of distant antiquity
but you definitely need to have a lot of experience and strong hands

so it's not such a legend of distant antiquity

so about the remoteness of antiquity and was not conducted. talked about leeeeeendaaaaaah and miiiiiifah, covered with the fog of distant antiquity.

Queenie praised dry mayonnaise so much. milk, I rushed to do this .. especially since I do it all the time with plain milk ... I ... I didn't get some kind of turbulence, not mayonnaise