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I've had about half a liter of nog from last December in my fridge. Still good? It has been sitting undisturbed. Good thing I've got this thread favorited so I can get making my Christmas nog too.
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Sep 30, 2019 01:31
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I nogged a week ago and forgot to update you nog brothers! Nog well!
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Sep 30, 2019 02:00
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Got a double batch in at the start of the month. As always did one with my normal recipe, and one with a few tweaks. Using brown sugar and a bit more rum in the experimental batch this year.
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Sep 30, 2019 02:06
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 I forgot to make a nog earlier in the year. I guess I gotta start one tonight. I'm actually going to go ahead and use some kinda schnapps substitute this year; I planned on it last year and completely forgot.
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Sep 30, 2019 13:14
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Has anyone done toasted sugar in one? e: seems like the toasted cream nogs from last year were a big success for the posters that did them.
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Sep 30, 2019 14:57
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I have toasted cream/toasted sugar and toasted sugar/normal cream from last year still aging for this year both sets looking good but haven't tasted them yet.
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Sep 30, 2019 21:34
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Any good deals on jars? I just made my batches for Christmas and realized halfway through that I do not have enough. Threw it in a 4 quart clear cab for holding but probably shouldn't leave it in there (or should i?). e; I'm only aging it to this Christmas, will probably just leave it. Nephzinho fucked around with this message at 01:28 on Oct 3, 2019 |
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Oct 3, 2019 00:52
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Nephzinho posted:Any good deals on jars? I just made my batches for Christmas and realized halfway through that I do not have enough. Threw it in a 4 quart clear cab for holding but probably shouldn't leave it in there (or should i?). I just use old growlers I have cleaned, sitting around. Thats worked well for me for a few years now.
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Oct 3, 2019 03:09
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Nephzinho posted:Any good deals on jars? I just made my batches for Christmas and realized halfway through that I do not have enough. Threw it in a 4 quart clear cab for holding but probably shouldn't leave it in there (or should i?). Pretty high oxygen/surface area to nog volume ratio, though I do not have a PhD in Nog Chemistry, so maybe this is a bad thing or maybe this is a good thing?
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Oct 3, 2019 06:17
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Nephzinho posted:Any good deals on jars? I just made my batches for Christmas and realized halfway through that I do not have enough. Threw it in a 4 quart clear cab for holding but probably shouldn't leave it in there (or should i?). Ikea has some swing top bottles pretty cheap. Target has some less cheap. Mostly I've just used leftover liquor bottles.
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Oct 3, 2019 21:08
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I added 1 small (65ml) yakult brand pro-biotic bottle to 1 litre of milk (I used soy, but any milk dairy or otherwise will work) and within 2 days the entire litre was thickened to the consistency of the original yakult (actually a little more thicker but still very pourable). Was very very slightly tart as well (and not sweet at all, yakult has a tonne of sugar added to it) So if anyone is wondering of ways to make a nice thick dairy beverage, or thicken up a dairy beverage, lacto fermentation is pretty easy. I used yakult, i assume you can use goodbelly or whatever else would work. https://en.wikipedia.org/wiki/Yakult immortalyawn fucked around with this message at 03:20 on Oct 4, 2019 |
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Oct 4, 2019 03:06
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I just use quart size Ball mason jars
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Oct 4, 2019 03:07
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I’ve just made up a batch for Christmas using Alton Brown’s recipe but only had 2 cups of 40% (80 proof) spirit to hand, I topped up with 1 cup of 35% (70 proof) cinnamon liqueur. What are my odds on accidentally ruining everyone’s new year with salmonella, or is that extra 5% negligible?
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Oct 13, 2019 17:05
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Me: "hahaha, new posts in the nog thread, people are jumping the gun we still have OH NO"
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Oct 14, 2019 01:18
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Tea Bone posted:I’ve just made up a batch for Christmas using Alton Brown’s recipe but only had 2 cups of 40% (80 proof) spirit to hand, I topped up with 1 cup of 35% (70 proof) cinnamon liqueur. What are my odds on accidentally ruining everyone’s new year with salmonella, or is that extra 5% negligible? 12/20000. But really that should be enough alcohol content, does the video specifically say at least 40% ? I haven't watched it in a bit goodness fucked around with this message at 01:22 on Dec 4, 2019 |
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Oct 14, 2019 04:24
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goodness posted:12/60000. I watched a few videos on it and can't remember which one, but one of them did say "make sure to use 3 cups of at least 40%". I figured that a 2:1 ratio of 40%:35% brings me to an average of 38.3% for the spirit and the recipe probably isn't so fine tuned that that extra 1.7% is going to be the difference between delicious safe egg nog and everyone throwing their guts up. I just wanted to make sure that nobody here had an anecdote of "Oh god, one year we used 35% and it was a disaster".
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Oct 14, 2019 13:33
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Just taste it yourself 2 days before the party to be sure. It's both ethical and delicious
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Oct 14, 2019 18:03
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immortalyawn posted:I added 1 small (65ml) yakult brand pro-biotic bottle to 1 litre of milk (I used soy, but any milk dairy or otherwise will work) and within 2 days the entire litre was thickened to the consistency of the original yakult (actually a little more thicker but still very pourable). Was very very slightly tart as well (and not sweet at all, yakult has a tonne of sugar added to it) Thanks for the info. I might try this out with one of my batches, but using whipped egg whites means I'll have that many more egg yolks to make even more nog and nog-like drinks. Speaking of, does anyone know if rompope or advocaat age as well as standard nog? Or are those more designed to be built immediately before drinking?
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Oct 14, 2019 18:28
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immortalyawn posted:I added 1 small (65ml) yakult brand pro-biotic bottle to 1 litre of milk (I used soy, but any milk dairy or otherwise will work) and within 2 days the entire litre was thickened to the consistency of the original yakult (actually a little more thicker but still very pourable). Was very very slightly tart as well (and not sweet at all, yakult has a tonne of sugar added to it) I like this. Did you refrigerate the milk? I'm assuming no, but better to ask to be sure.
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Oct 14, 2019 20:05
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Tea Bone posted:I watched a few videos on it and can't remember which one, but one of them did say "make sure to use 3 cups of at least 40%". Not going to say it's 100% safe but pretty sure it's a function of time as well as the alcohol content. The study that gets brought up a lot with also intentionally inoculated and effectively self sterilizing after a couple weeks. So if it's close as long as it has time I think it would be ok but maybe tasting it a couple days before hand to be sure is a good idea.
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Oct 15, 2019 00:11
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Fresh NOG or aged NOG? How aged should it be? Can I just make a batch day of and be fine? Why is this thread from last year? Can I use a carton of egg whites?
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Oct 15, 2019 18:37
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ShortyMR.CAT posted:Fresh NOG or aged NOG? How aged should it be? Can I just make a batch day of and be fine? Why is this thread from last year? Can I use a carton of egg whites? Aged nog is technically safer and you want to wait at least 2 weeks for the alcohol to do its job, but a month is recommended for the flavor. Fresh nog is only as dangerous as eating raw cookie dough though, as a comparison point Egg white carton is a bad idea because you want yolks
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Oct 15, 2019 20:34
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I was thinking egg whites for my whites and crackin some eggs for my yolks, but that kinda doesn't make any sense since I'll be cracking the eggs for the yolks anyway, might as well get the whites as well. 2 Weeks it is. I just want my first attempt to be safe.
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Oct 15, 2019 20:49
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Control Volume posted:Aged nog is technically safer and you want to wait at least 2 weeks for the alcohol to do its job, but a month is recommended for the flavor. Fresh nog is only as dangerous as eating raw cookie dough though, as a comparison point Isn't it safer as most cookie dough contamination comes from flour, not egg?
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Oct 15, 2019 20:57
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ShortyMR.CAT posted:Fresh NOG or aged NOG? How aged should it be? Can I just make a batch day of and be fine? Why is this thread from last year? Can I use a carton of egg whites? I drink it day of, it does mellow out a bit over a couple months. I need to do a blind tasting. FWIW there is only salmonella on 1/20000 eggs so the risk of you getting sick is insignificant as that is more eggs than you would eat in your whole life if you ate 2 a day. goodness fucked around with this message at 01:22 on Dec 4, 2019 |
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Oct 16, 2019 23:08
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I made a 2/3 batch of the alton brown recipe. It filled two 750ml bottles and a 200 ml bottle with a half a serving left over to drink. I cut down the sugar by an insubstantial amount (like 10%?) and its really good. The alcohol taste is still very evident (which it should be) so I can't imagine preferring it much stronger.
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Oct 21, 2019 18:54
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On my wife's suggestion, I used maple bourbon instead of butterscotch schnapps. It smells great, and breakfasty, and the (let's face it, kinda trashy) bourbon tastes like drinking breakfast, and I'm terrified I've set myself up to be too drunk on xmas morning to be able to drive the ten minutes to my inlaws house.
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Oct 29, 2019 20:42
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Two of the three batches I made have a little goldschlager and licor 43 in them, and I highly recommend this combo
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Oct 30, 2019 00:57
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I still have a good bit of toasted cream/joy of cooking nog left from last year so I'm just making a small batch of alton brown this year
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Nov 5, 2019 19:26
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I just failed at basic math, so my experimental half recipe just became all-in on the Bitten Word recipe. I've filled all my empty booze bottles to the brim, do I need to account for the nog expanding over time?
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Nov 12, 2019 05:35
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I went to taste it having made it 3 weeks ago. It is so freakin good! It barely tastes alcoholic now. I want to keep some of this stuff in my fridge all the time!
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Nov 13, 2019 02:36
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Gonna make and age some Joy of Cooking 'nog on the weekend, probably. Quick question: does folding in the egg whites on day 1 and leaving it for the duration ruin the flavor or something?
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Nov 13, 2019 18:21
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The reason you fold in egg whites at all is because they're foamy and make the texture of the beverage lighter. The foam will dissipate if you add them earlier. As for how it would taste with egg whites added at the start... idk I cant see it as an imprivement. No Wave fucked around with this message at 18:30 on Nov 13, 2019 |
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Nov 13, 2019 18:28
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Yeah its just going to muddy the whole thing and you'll have to fold more in later to lighten it anyway. Just find something else to do with the whites (which I really shoudl be better about between egg nog, pasta, ice cream, etc).
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Nov 13, 2019 20:03
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Cool, thanks for the tips.
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Nov 13, 2019 20:08
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Remy Marathe posted:I just failed at basic math, so my experimental half recipe just became all-in on the Bitten Word recipe. I've filled all my empty booze bottles to the brim, do I need to account for the nog expanding over time? Mine usually shrinks a bit from the air that was whipped in while mixing dissipates. Nephzinho posted:Yeah its just going to muddy the whole thing and you'll have to fold more in later to lighten it anyway. Just find something else to do with the whites (which I really shoudl be better about between egg nog, pasta, ice cream, etc). I usually make an angel food cake which takes about a dozens worth. Can always save any others for meringues etc or add to scrambled eggs/omelettes.
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Nov 14, 2019 00:34
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What’s this thread’s opinion on the Jamie Oliver egg nog recipe? Apparently it’s boozier than the Alton Brown nog linked in the OP, but I’m thinking about making a version with less alcohol and I’m trying to figure out how much I can safely get away with using.
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Dec 2, 2019 00:22
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I. M. Gei posted:What’s this thread’s opinion on the Jamie Oliver egg nog recipe? I've kinda taken Alton's as the baseline for lower alcohol nog. Most recipes tend to go boozier than he does. I've not tried Jamie Oliver's. If you want Oliver's and less boozy, I'd figure out his ABV, and then just trim a bit, whether it's replacing higher ABV things with lower or just cutting a bit until the ABV is in line with Alton.
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Dec 2, 2019 20:09
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Ben Nevis posted:If you want Oliver's and less boozy, I'd figure out his ABV How do I do this? I tried calculating the ABV, but I must’ve done it wrong because it came out to ~15%, which is lower than Alton’s and too low to be safe.
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Dec 2, 2019 21:04
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If we assume 40% ABV liquor and that a whole egg contributes about 46 mL liquid volume, I'm getting about 5.20% ABV on Jamie Oliver's recipe and 3.58% ABV on Alton Brown's. The Serious Eats one is about 9.4% depending on whether you do the small shaken batch or the bulk one. Even if we completely ignore any volume contribution from the eggs it only tacks on about 1-2%. For reference, the thing would have to be roughly half rum/brandy/whatever to even have a chance of hitting 20% ABV. I suspect the actual target is about 20% liquor by total volume, and the original (vaguely written) on the Rockefeller Institute site E: I was accidentally using the good eats one that was linked off the other question rather than the one in the OP. The one linked in the OP is about 10.59% ABV or 26.47% liquor by volume. For reference, the recipe the dude at Rockefeller used was around 14.69% ABV or 36.74% liquor by volume. goodness posted:12/60000. It doesn't directly specify it, but it is implied because any whisky must be bottled at least 80 proof according to the code of federal regulations. kirtar fucked around with this message at 07:03 on Dec 3, 2019 |
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Dec 3, 2019 06:32
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