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Try using an emulsifier like mustard powder.
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May 1, 2018 17:56
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The "2 minute" part referrs literally to how long it takes including measuring out your ingredients and what not, it takes like 10 second with the blender. Also, Fo3, make sure there's an acid like lemon juice or something since you're not using vinegar. No acid, no emulsion.
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May 1, 2018 18:58
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Croatoan posted:It doesn't need to be a perfect fit or even all that close. I've used a tumbler before and it worked fine. So did my pyrex measuring cup.
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May 1, 2018 20:29
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Babylon Astronaut posted:Try using an emulsifier like mustard powder. Exactly. I make most of my emulsified stuff in a bullet blender. Perfect for like a cup of salad dressing or mayo.
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May 2, 2018 05:10
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mayo/aioli is legit weird and confusing. I've had days where I've done the failproof ratio I've done a million times just immediately break and just be a gross oilslick I can't figure out. no judgement on anyone who has problems with it
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May 2, 2018 09:35
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The only way I've been able to make mayo is by hand. I've tried the "foolproof" immersion blender way a few times and it's never worked for me for some reason. Whisk and bowl though? Never a problem.
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May 2, 2018 16:07
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I do immersion blender mayo all the time. I use: 1 egg yolk 1 tbsp water 1 tbsp lemon juice some minced garlic dab (maybe half teaspoon?) dijon mustard add oil to 1 cup mark Put stick to the bottom and turn on. I leave it at the bottom until it has stopped pulling oil down on its own and then slightly tilt it as needed. Season with salt/white pepper/dash of paprika if you're fancy. edit: If it's too thin once its all emulsified, add more oil because science is crazy y'all Flash Gordon Ramsay fucked around with this message at 16:17 on May 2, 2018 |
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May 2, 2018 16:15
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The mayo stick-blender thing supposes a very specific geometry of blending vessel and if you don't have it, you're shooting blind. I've made it work in straight-walled vessels but it took some doing.
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May 3, 2018 01:56
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It requires a vessel that just barely fits; usually the container it came with
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May 3, 2018 02:32
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am I taking crazy pills that a wide mouth mason jar is hard to source?
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May 3, 2018 03:20
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 Crusty Nutsack posted:The only way I've been able to make mayo is by hand. I've tried the "foolproof" immersion blender way a few times and it's never worked for me for some reason. Whisk and bowl though? Never a problem. Same. sweat poteto fucked around with this message at 05:11 on May 3, 2018 |
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May 3, 2018 03:55
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Oh I guess I should finish that thought with I've never had mayo fail in one.
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May 3, 2018 03:56
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Croatoan posted:Also, Fo3, make sure there's an acid like lemon juice or something since you're not using vinegar. No acid, no emulsion.
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May 3, 2018 09:09
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I'm not talking about mayo, toum is just garlic, salt with a bit of lemon juice - the lemon juice only added after some(1/2 or more?) oil has already been added. It's like an aioli but no mustard and way more garlic. I've never found a recipe that has any mustard in it (yeah I use that for mayo though), I think the point was garlic does the emuslifying rather than mustard? But I might try a tiny bit of mustard powder if it doesn't work in future. If you think aioli is sometimes tricky this is even harder because I can do mayo and aioli, but with toum I give up on the 3rd try every time. Fo3 fucked around with this message at 16:49 on May 3, 2018 |
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May 3, 2018 16:43
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Steve Yun posted:It requires a vessel that just barely fits; usually the container it came with I somehow promptly lost mine the very week I got my immersion blender. No idea how.
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May 3, 2018 17:04
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Mustard doesn't belong in mayonnaise and only barely belongs in aioli
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May 4, 2018 01:02
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It’s good emulsion insurance
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May 4, 2018 01:28
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In my experience, the biggest factor in the success or failure of stick-blender emulsions is holding the gently caress still when you first start blending. Keep the blender firmly on the bottom of the container, and do not move or lift or stir or in any way faff about until the emulsion has properly started, and then VERY slowly move to incorporate more oil. If you let things get mixed before the emulsion starts to form, it's just not going to come together easily. The container just needs to be something you can stick the blender in. I actually use some empty marshmallow fluff jars that the previous tenant of my apartment left behind. They are not a close fit at all, but it still works. A dab of mustard does help a bit. It's basically already an emulsion, so it's like jumpstarting the process. In the case of toum, you could probably cheat by adding a little bit of aquafaba with the garlic.
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May 4, 2018 02:48
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So my mother in law likes her steaks blue. That's gross. Then again I prefer rare but blue just isn't cooked. She's hosed up and gross, right? Reaffirm my worldview tia.
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May 4, 2018 15:19
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Croatoan posted:So my mother in law likes her steaks blue. That's gross. Then again I prefer rare but blue just isn't cooked. She's hosed up and gross, right? Reaffirm my worldview tia. for a non fatty cut I like blue
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May 4, 2018 15:21
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Croatoan posted:So my mother in law likes her steaks blue. That's gross. Then again I prefer rare but blue just isn't cooked. She's hosed up and gross, right? Reaffirm my worldview tia. No steakshaming, except if it's more well done than you prefer
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May 4, 2018 16:22
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I love blue steaks. But I also like raw beef and onions and stuff like that.
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May 4, 2018 17:06
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Mr. Wiggles posted:I love blue steaks. Beef tartare in a classic preparation (none of this hard-boiled egg, avocado poo poo in it) is one of the best foods ever. Agreed that non-fatty cuts blue is great. Fatty cuts need to be cooked until fat renders, and that's enough.
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May 4, 2018 17:15
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Huh. I love steak tartare but I think of blue steak as gross. I don't make sense. poo poo my worldview is falling apart!
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May 4, 2018 17:48
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That seems way better than your MIL wanting nice steaks well done. I don't prefer blue, but I'd rather a steak come out blue than medium.
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May 4, 2018 18:14
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Chemmy posted:That seems way better than your MIL wanting nice steaks well done. Yeah, because you can always send it back for more cooking, but you can’t uncook overdone!
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May 4, 2018 18:17
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Nah, I'd just eat it blue. Medium or worse is inedible.
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May 4, 2018 18:19
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Croatoan posted:Huh. I love steak tartare but I think of blue steak as gross. I don't make sense. poo poo my worldview is falling apart! I like steak tartare and laab and nam tok, but I’m not just gonna chow down on a big ol’ slab of raw beef either. If you’re gonna pretend to cook it at least commit to it (a little).
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May 4, 2018 18:49
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Croatoan posted:So my mother in law likes her steaks blue. That's gross. Then again I prefer rare but blue just isn't cooked. She's hosed up and gross, right? Reaffirm my worldview tia. Blue steaks are good if they're good steaks.
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May 5, 2018 04:10
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I've eaten a blue steak if it's not a sinewy cut. I'd rather have it blasted with just enough heat to give it a crust. The biggest failing of blue is not the rawness, it's the lack of malliard.
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May 5, 2018 05:53
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If blue's done right, that's what you get. My favorite steak ever is a ~1" thick piece of sirloin, thrown directly onto hardwood charcoal coals for 30s a side. Great sear, still cold in the center.
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May 5, 2018 07:57
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blueish rare steaks are 100% the way to go with like tenderloin. fatty stuff like ribeye or sirloin should probably be ordered 'rare' and you just hope they are competent enough to cook it as far as it needs to go. truly blue/rare ribeye is just gross as poo poo. but you don't wanna risk ordering a ribeye medium, and having it come out greyed through. I usually just explain all this if someone asks me for detail about my order. like say "I usually like my steaks pretty rare, but whatever the chef recommends is how I'll take it." it seems to work out almost every time. more or less if you ask a competent relatively passionate cook to make a steak "correctly", they won't give you poo poo / will appreciate you for it. and if they do gently caress it up you can always raise hell. mindphlux fucked around with this message at 10:04 on May 5, 2018 |
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May 5, 2018 09:57
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mindphlux posted:blueish rare steaks are 100% the way to go with like tenderloin. I often ask what they recommend when ordering meat and go with that. Luckily it’s usually medium rare, which I prefer.
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May 5, 2018 12:16
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I go rare as possible with any cut from the rib, loin, sirloin, and tenderloin. Basically, everything that does not benefit from a marinade. If it's a marinade cut, I find a firm, good medium benefits the steak most. You get a nice char on the outside, and the connective tissue has time to cook a bit. Pink center. If it's a stewing cut, pot roast. Yuuuuum.
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May 5, 2018 15:23
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therattle posted:I often ask what they recommend when ordering meat and go with that. Luckily it’s usually medium rare, which I prefer. Yeah, I always order mid-rare when eating out unless it's a high-end steak place because usually they can't gently caress it up too badly.
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May 5, 2018 17:32
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Croatoan posted:Huh. I love steak tartare but I think of blue steak as gross. I don't make sense. poo poo my worldview is falling apart! Corat just be happy you don’t have nightmare in laws like nosmo.
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May 5, 2018 17:34
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Ahem, there is only one appropriate standard for the doneness of steak. (they actually changed the guidelines not too long ago, but I don't speak the lingo well enough to know if y'all bluebloods find them more tolerable. Thoughts?)
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May 5, 2018 18:35
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I'll take my ribeye closer to medium so that I can eat that huge hunk of fat under the cap too. Med-rare tends to leave it too chewy and tough.
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May 5, 2018 18:52
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51.5C for a strip, 52.5C for a ribeye.
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May 5, 2018 19:13
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Why is it you can straight up boil stew beef for ten hours and it still comes out pinkish on the inside
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May 5, 2018 20:08
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