Making mayonnaise

[pomace]

I have this second spinning - a slight smell of ink olives, I really do not, but for mayonnaise not


And there was some pomace, too, it seems like not the first spin - so in general, although the smell was subtle, but absolutely fuuu, to remove it you had to generously clog it with spices ...
But the son does not care - at least where you pour it, all one will eat

And I'm just wondering ... It's not about mayonnaise ... It's about PRINCIPLE !!!

And I'm just wondering ... It's not about mayonnaise ... It's about PRINCIPLE !!!

A very familiar situation ...
I, too, got into such excitement after several "spoiled" mayonnaises, that I thought I would not stop
Then I decided to take a closer look at the oil, since the quality of the other ingredients was beyond doubt. Well, now I look into the eyes of sunflower oil, and it pours and drips like water, literally! No hint of even a slight density! I then spat on him and decided to leave futile attempts until I bought an olive one. And when I finally tried it, I thought I could not take the "leg" of the blender from the bottom, it was so thick! Even the sound has changed, as if it was thrust into concrete

[Extra virgin olive oil]

• Extra virgin olive oil- oil obtained during the first cold pressing without the use of chemicals. This type of oil is the most expensive because it has all the flavor characteristics - color, taste, smell, medicinal properties that are inherent in olive oil. The main indicator for this oil is that the content of fatty acids in it should not exceed 1%.

• Virgin olive oil - oil obtained during the second cold pressing without the use of chemicals or distilled from the pulp - the substrate used to obtain Extra virgin olive oil. In terms of its characteristics, it is close to Extra, but inferior to it in many respects in color, taste and aroma.

• Olive oil - oil obtained by chemical extraction of a distilled from the pulp. Although some manufacturers add Extra virgin olive oil or Virgin olive oil to it in order to add value to the product, it does not have the flavor and nutritional characteristics of the first two types of oil. In this case, the effect of a spoonful of honey in a barrel of tar is triggered.

• Pure olive oil - the second name of a common oil in the Olive oil category Often, manufacturers label bottles with this name for ordinary oil obtained during the second cold pressing or using chemicals, or distilled from the pulp - the substrate used to obtain Extra virgin olive oil. Such markings can only indicate that no other types of oil, such as sunflower or rapeseed, have been added to the olive oil.

• Pomace oil -Oil identical to Olive oil. the word Pomace in Russian is best translated as "cake". In terms of its characteristics, it is close to the Olive oil variety, however, high-quality olive oil is never added to this type of oil. Its main areas of application are as lamp oil, soap and technical industries.

_______________

Italian olive oil is divided into 4 main categories:

* Olio extra vergine di oliva - extra virgin olive oil. Acidity not more than 1%. This oil is first pressed without heating. The best oil in this category has the DOP status (Denominazione d 'Origine Protetta - Protection of origin).

* Olio di oliva vergine - natural olive oil. Acidity not more than 2%. It is also virgin olive oil, but it is made from inferior quality olives than extra-class oil.

* Olio di oliva - a mixture of refined and natural olive oil. Acidity not more than 1.5%. Refining - rapid evaporation of oil without oxygen and subsequent condensation.Refined oil does not contain the taste and smell of olive oil.

* Olio di sansa di oliva - a mixture of refined, natural olive oil and pomace oil. Acidity not more than 1.5%. The cheapest olive oil.

[pomace]

Now I understand why I pomace so nasty - it's just cake "as oil for lamp lighting, for the production of soap and in technical industries"

[Hairpin]

Hairpin, so you can put a whole egg in mayonnaise, instead of 2 yolks. The last time I did this, everything whipped up perfectly in a couple of minutes.

[HERE]

Mayonnaise?

No, what are you! Mayonnaise is whipped in seconds. Minced meat poured too much into the chopper.

Another important point when whipping with a hand blender. Do not jerk your foot until the mixture emulsifies. And when it starts (after a few seconds), slowly (!) Move your leg up and down.

5 proteins you can store in HERE, you will make the dough on the 1st egg. You don't need to be reminded about "Bird's milk" and I also saw very interesting cookies at Tortyzhka on squirrels, with coconut flakes.

[Vitalinka]

so you can put a whole egg in mayonnaise

Vitalinka
Yeah, I also like this method of preparing mayonnaise more, again, I don't need to bother where to attach proteins ... I used to (before Stеrnovsky mayonnaise) also made on yolks, and now not, nafik-nafik, only on a whole egg, so that waste-free production !

Hairpin
But in this recipe you need exactly 5 proteins,WHEAT BREAD WITH EGG PROTEINS... By the way, this kind of bread comes out!

Hairpin, can you try to knock it down manually? Knowledgeable people say that it takes 8-10 minutes. and my brother confirms. and he is a cook with experience.

[Hairpin]

Hairpin, with an ordinary mixer, whisk for whisking at minimum (first wrote "minimal") revs interfere butter in egg-salt-sugar-mustard mixture.

Hairpin, can you try to knock it down manually? Knowledgeable people say that it takes 8-10 minutes. and my brother confirms. and he is a cook with experience.

I confirm, I did, it worked !!!

Nah ... _{I don't know how to do anything with my hands ...}
I will fight with my foot !!!

Nah ... _{I don't know how to do anything with my hands ...}
I will fight with my foot !!!

I also vote for the leg! I'll be on Skype for another 20 minutes. If you have any questions, knock.

... I'm at work...

The store did give the name of the oil that made my "semi-finished product" mayonnaise
Minerva
extra virgin olive oil
made in Greece
I will not help with a picture

[Aha Bach]

Aha Bach on 89 pages gave. Hairpin, music keys when knocking. Bach. (can we fix something at the conservatory?)

[Arka]

The store did give the name of the oil that made my "semi-finished product" mayonnaise
Minerva
extra virgin olive oil
made in Greece
I will not help with a picture

Arka , I googled "Minerva extra virgin olive oil" - a bunch of pictures dropped out. Can you find yours among them?

[Pomace olive oil]

Looks like this 🔗
only it seems to me that the bottle had a "waist"
I'll have to go to the store one of these days, then I'll take a picture and insert a picture
and a little more clarification on the classification of oils:
- Pomace olive oil - pomace oil, used in bakery and confectionery industries.
- Lampante oil - technical oil, used in soap making, cosmetic industry and for religious worship
so that, julifera, do not panic, everything is fine with you

[highly]

I did it on the refined 2nd spin, which is suitable for frying. We did not notice any foreign taste or smell. Mayonnaise, like mayonnaise. I will not say that there is no smell at all like water, but it highly light, like any refined vegetable. That is, if they brought it to me to smell it with my eyes closed, I would say just vegetable oil, and which, the jester knows, would not be able to identify olive oil in it ...

We buy olive only Estra Virgin of the first cold pressing.This oil is of higher quality, but there is a pronounced taste and smell. For salads - just what you need. The second spin is not the same. Maybe it is suitable for making mayonnaise, but, all the same, the quality is not right. Roughly similar to other vegetable oils, but still more expensive than them. So why overpay?

So why overpay?

Caprice, I'm not campaigning ...
I gave my example of how I didn’t work with sunflower oils for a long time, and I could not understand what was the matter. I bought an olive one, because it is thicker, and that's all. I was easier to do on it, and the goal was achieved - the mayonnaise turned out, the principle became clear, I saw with my own eyes how and what happens when whipping and at what stage.
I shared my experience, suddenly someone else has difficulties ...

It is possible that I kept the stream too thin ... as thick as a match or even thinner ...

And that's what I do ...

Caprice, I'm not campaigning ...
I gave my example of how I didn’t work with sunflower oils for a long time, and I could not understand what was the matter. I bought an olive one, because it is thicker, and that's all.

I do on canola (3/4). It is quite liquid, but without taste and smell. And olive (1/4) is only partially. I forgot sunflower and corn when we bought it.

I do on canola (3/4).

I had to find out what kind of animal this "canola"
Do I understand correctly that this is rapeseed? I don’t remember something that caught my eye ...
He has some specifics. options? Is it of the same type or is it different? If the latter, then what should you take in mayonnaise? I will be glad to receive new information

I had to find out what kind of animal this "canola"
Do I understand correctly that this is rapeseed?

Quite right

This is surprising, because in our region they even sow the fields with rapeseed, but just like that on sale in ordinary stores - there is no such oil

While studying the guide to buy it, I came across some info:

03/12/2009 08:58 APK-Inform
EU allows import of Canadian GM canola

The European Commission has authorized the import of genetically modified canola from Canada into the EU.

The permit concerns the T45 GM canola variety, which from now on can be freely imported into the EU countries with the possibility of using it for feed production, as well as for the needs of the food industry. In addition, the European Commission allowed the cultivation of this canola variety in the EU countries.

All issued permits have a fixed period of validity (10 years). The European Commission decided to make this decision only after the European Commission for Food Safety provided the appropriate conclusions on the safety of this canola variety.

We believe that canola oil is the most dietary vegetable oil containing the least amount of cholesterol. In addition, during heat treatment, unlike other vegetable oils, canola oil does not change its structure during heat treatment.

The rapeseed that was grown in Ukraine (before, in any case) was a technical culture.
In, I found:
"... Nowadays in many countries, rapeseed is cultivated primarily as an oilseed crop. Canole oil is widely consumed in food in many countries of the world for frying, salads, making margarine, etc. It is equal in taste to olive oil, and is in demand and is considered one of the best vegetable oils.It retains its transparency for a long time, does not acquire an unpleasant odor when exposed to air, such as soybean oil.In the United States, canola oil has been officially recognized as safe for human consumption since 1985.
Rape seeds contain 35-50% fat, 18-31% protein, well balanced in amino acids, 5-7% fiber. In terms of fat content and the amount of fat and protein, rapeseed is superior to soybeans, not inferior to sunflower and mustard. Canola oil is a source of omega-3 fatty acids ... "
It contains Omega_3 oil, which fights bad cholesterol. And I didn’t know And we don’t sell it

And what do respected members of the forum think about palm oil?
Has anyone tried to define it in mayonnaise?
I used to buy it for deep fat, because it can withstand very high temperatures and does not burn like sunflower.

[The harm of palm oil]

as they say, Google will help us ...
--------------------------------------------
🔗

The benefits of palm oil

1. Palm oil is a rich source of carotenoids (provitamin A), tocopherols (vitamin E), ubiquinone (coenzyme Q10), which are powerful antioxidants.

The high content of carotenoids has a positive effect on the skin and hair. Provitamin A plays an important role in photoreception, ensuring the normal activity of the vision analyzer and participating in the production of retinal visual pigment.

Tocopherols are important for the normalization of the activity of the muscular system, and contribute to an increase in muscle volume. Lack of tocopherols has a negative effect on sexual function.

2. Palm oil contains about ten percent polyunsaturated fatty acids (PUFA). PUFAs have a positive effect on the supply of nutrients to cells and the elimination of metabolic products from cells.

This is where the benefits of palm oil end.
The harm of palm oil

1. Saturated fatty acids (for example, palmitic acid) increase the level of cholesterol in the blood, provoking the occurrence of diseases such as atherosclerosis, vascular thrombosis, and diseases of the cardiovascular system.

2. Palmitic acid triglycerides provide refractoriness to the dairy products in which they are used. The melting point of such substances is higher than the normal temperature of the human body and is 42 Celsius, that is, when it enters the stomach, this oil retains its plastic shape without dissolving, which can cause serious digestive disorders.

========================================
That is, I would doubt both about cooking at high temperatures (what will be left of the positive properties there?), And about products that are not heat treated (refractoriness).

Thanks for the information! Horror and more!

Life is generally harmful, they say, they die from this.

In general, I am wary of products that are not particularly characteristic of our region of residence. The fact is that everything needs to be considered as a whole, and for this you need to know a lot more.
For example, why in our country is pork a normal meat, but is prohibited in the east? Not only and not so much for religious reasons as for hygienic reasons (there, sorry, there are other parasites).
I think that in warmer regions this very palm oil can be used quite normally, but at a different temperature regime (it is simply hot there) and with other seasonings and spices and their quantities.

So, exotic products are so exotic that you can pamper your taste buds with them, but just pamper them once or twice, and not become a habit.

vodka with lamb is also not allowed. mutton fat from cold vodka freezes right on the walls of the esophagus. but like lamb without vodka, that's the question ...

Well, as far as my sensations of zoning of certain products work, where lamb is a traditional meat, vodka (and even more so cold) is not consumed
(shas us for off-top)

mayonnaise, mayonnaise, mayonnaise

One of the key areas of the agrarian complex of the Kherson region is sheep breeding. Now, however, on a completely different scale than during the USSR, nevertheless ...
For the South and West of Ukraine, mutton is an absolutely typical product. As, sobsno, and vodka!

mayonnaise, mayonnaise, mayonnaise

I'm the one who distracts the attention of evil modders

So, I will continue to make canola mayonnaise ...

[Queenie]

Thanks everyone !!!

1. Queenie... Thank you for your photos. Given the moment when they stubbornly disappeared. You made them with such a soul that you really get the feeling that I should succeed.

2. ... Thank you, for that after my failures I called, and (well, I cross out the obscene expressions) said that until I get mayonnaise, I will be under your personal sight.

3. Crochet... Thank you for getting in with Sloboda and clearing my doubts about the oil.

4. Caprice... Thank you for puncturing your brains with the power of technology. It turned out that my Vitek (my submersible blender) has not one speed, but a button. If you press the button harder, then it turns harder ...

5. Thank you all for the fact that when I lost the desire to continue ... you pulled it back with an iron hand !!!

[Spire]

Spire, really happened ?!

Well, these are the details of the process:


Made by prescription /technologies Queenie/ with a full egg from Crumbs:

salt - 1 tsp.
honey - 1 tsp
vinegar - 1 tsp.
mustard - 1 tsp

All this plopped into a high bowl of a submersible blender, on top (carefully so as not to break) a full egg, covered with a foot, topped up 220 grams (220 grams of sunflower oil = 250 ml of vegetable oil, too), and then depicted Queenie...

[Lenusya]

...6. Lenusya... Thanks for the mustard recipe. Even though I made half of your portion, but ... it’s enough for a very, very, very, very, very, very, very, very, very, very many mayonnaise.

Note. Submersible blender Vitek is alive and well, what he wishes for you !!!

Hairpin! Well done! and if you replace vinegar with lemon juice (1 dessert spoon), it will be much tastier!

[Hairpin]

Hairpin, Hurrah!!!

[: bravo: Hurray! Hurrah! Hurrah!]

: bravo: Hurray! Hurrah! Hurrah!

Spire, or lemon juice, or naturally fermented vinegar (wine or apple cider)

[from within]

Hairpin, you are a labor hero! As I begin to suffer from gigantomania, dumplings, there, dumplings, 4 kilos in a row, I immediately remember the "Manti Saga" And you can lid a jar of tomato paste with mustard from within tomato paste will not smear and mold. And to wash greasy dishes, well, if you get bored with mayonnaise, and mustard fizzle out ... And, by the way, what about the recipe? Suddenly, I do not know such ... I love mustard, so that it is angrier than me

[Mustard Velvet]

I make mustard according to this recipe:

Mustard Velvet

dry powder mustard 200 gr.
table vinegar 6% - 4 tbsp. spoons
vegetable oil - 4 tbsp. spoons
granulated sugar 1 teaspoon
0.5 teaspoon salt

(the amount of salt, sugar vinegar can be changed depending on preference, I usually make half a serving)

Pour dry mustard into a deep plate and grind with a spoon so that there are no lumps. Pour boiling water over, stirring continuously, bring to a thick consistency. After leveling the surface of the well-mixed mass, pour boiling water over it so that it is covered with a layer of water 1-2 cm thick. Soak for 10-12 hours. Then drain the water, and add salt, sugar, vinegar, vegetable oil to the mustard and mix everything thoroughly.

Mustard recipe is this one.

[Caprice]

Caprice... Thank you for puncturing your brains with the power of technology. It turned out that my Vitek (my submersible blender) has not only one speed, but a button. If you press the button harder, then it turns harder ...

Hairpin, and thank you for your persistence! You will be an example for me
I am very glad that you finally succeeded !!!!

[Hairpin]

Hairpin, you have no idea how glad I am that you got mayonnaise! May you always succeed. Let everything work out for you!

... and not only mayonnaise

[Hairpin]

Hairpin, may you succeed! Everything is going according to plan, everything and everything makes you happy! Be happy !

[Hairpin]

Hairpin, in secret to the whole world! We already know that you always succeed, just not like everyone else, but in a special way according to Shpilkin! Well, if it were different, what would we do? For whom would you worry, kept your fists? From whom would you learn patience and perseverance? And now we are all amicably rejoicing at your success! Hooray, everything worked out!