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kirtar posted: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%. The bitten word recipe comes out to ~40% ABV. 7 cups non-alcohol + (12 yolks at 1tbsp each) = 1800ml 5 cups alcohol = 1182 ml 1800+1182 = 2982 1182/2982 * 100 = 39% Also, aren't ABV and Liquor by volume are the same thing? How do you get two different numbers for them? goodness fucked around with this message at 07:29 on Dec 3, 2019 |
# ? Dec 3, 2019 07:19 |
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# ? May 13, 2024 07:05 |
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goodness posted:The bitten word recipe comes out to ~40% ABV. Liquor by volume is just proportion of the total volume that is liquor (i.e. the volume of rum that you can actually measure). It should just equal the ABV/0.4 since I assumed 80 proof. The bitten word one would be 15.86% ABV under your egg estimate unless you're adding laboratory ethanol for some reason.
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# ? Dec 3, 2019 07:35 |
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kirtar posted:Liquor by volume is just proportion of the total volume that is liquor (i.e. the volume of rum that you can actually measure). It should just equal the ABV/0.4 since I assumed 80 proof. The bitten word one would be 15.86% ABV under your egg estimate unless you're adding laboratory ethanol for some reason. I did forget to account that the alcohol I was adding isn't pure. So 15.86% is right. Seems much lower than the effects of a couple shots of it would indicate. Looks like I'm doubling the booze for the next one. So, aside from the rockefeller being only 1 study and a very small one, it seems at least ~15% is needed to kill salmonella on the 12/20000 chance your 12 eggs had it. goodness fucked around with this message at 01:22 on Dec 4, 2019 |
# ? Dec 3, 2019 16:35 |
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kirtar posted: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%. So if I scale up Jamie’s recipe to make 3 gallons and reduce the amount of alcohol per recipe to 1/2 cup instead of 3/4 cup, and I use equal parts rum, bourbon, and cognac for the alcohol, would that be safe?
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# ? Dec 4, 2019 00:10 |
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I have no idea how youre getting 3.58% abv for alton brown's because thats insanely low. You could get that with less than a cup of 80 proof alcohol. It should be clocking in around 10-11% after accounting for sugar dissolving.
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# ? Dec 4, 2019 00:55 |
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Control Volume posted:I have no idea how youre getting 3.58% abv for alton brown's because thats insanely low. You could get that with less than a cup of 80 proof alcohol. It should be clocking in around 10-11% after accounting for sugar dissolving. The 3.58% was the good eats one which is significantly weaker than the one that was linked in the OP. I accidentally used that since the original question linked a thing that compared Jamie Oliver's to the Good Eats version rather than the stronger one. For reference the one in good eats one was 3 oz of bourbon in 48 oz of combined milk+cream so it should look inherently weak even if we don't account for other volume contributions. I did get 10.58% for the newer Alton Brown recipe. kirtar fucked around with this message at 01:31 on Dec 4, 2019 |
# ? Dec 4, 2019 01:27 |
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Ah okay, I think my brain turned off while reading the edit and I didnt catch that. 3.58% is a sad eggnog though and I think Id rather drink the bourbon straight before having some non-alcoholic stuff
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# ? Dec 4, 2019 01:35 |
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Really glad I stumbled on this thread. I brought a thermos of my first bitten word batch (only 3 wks) to our office holiday party and it was such a hit I ended up giving away the rest to nog converts in little milk bottles. Regretting my possession by the Christmas spirit, I started another batch, but this one becomes fair game on New Years' and probably won't last long past that. Batch 1: 5c half & half (because it's what we have) 3c Bulleit bourbon 1.5c Courvosier VS 1c Pyrat rum Batch 2 is mostly Hennessy with Bulleit, doubt I'll be able to taste/remember the difference. How marked is the difference you get with aging? I can't resist the call of nog in the winter, but think if I bottle some at summer solstice I could probably leave it alone long enough to forget it exists.
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# ? Dec 15, 2019 07:57 |
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I added an extra cup of kraken to the Alton Brown nog and as of thanksgiving I was a little worried about the bite but tonight is the night that it has graduated to the next level, and my god. the bite of the ethanol is gone and all that's left is caramel and vanilla and a bit of cognac in the back of the nose and I'm going to finish this bottle tonight
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# ? Dec 16, 2019 04:03 |
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I have another question about the Jamie Oliver nog. The recipe doesn’t say anything about aging it. Is there any reason why it WOULDN’T get better with age like every other egg nog on earth? I’m also still not entirely clear on how much I can reduce the booze content by while still keeping the %ABV at a safe level, but I get the sense that none of you are gonna be able to tell me that until I know exactly which types and brands of alcohol I’ll be using (the recipe only calls for one kind of booze but I’m gonna use 3). So I’ll try to get all of that tomorrow and come back here when I’ve got some names and labels.
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# ? Dec 18, 2019 03:46 |
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I finished work today. I had 2.5 litres of nog yesterday, now I have closer to 2 litres. Nogtacular. Alton brown nog recipe delivers again.
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# ? Dec 20, 2019 22:29 |
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I changed my mind, I’m doing the Alton Brown recipe... with Jamie Oliver ingredients thrown in.
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# ? Dec 21, 2019 00:23 |
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I did the Jamie Oliver one, and wow is it heavily spiced. I cut a teaspoon of cinnamon out, and still felt like I was drinking a gingerbread house.
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# ? Dec 27, 2019 00:04 |
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Did the alton brown recipe too last night. Like the simple varieties, don't care for the spice heavy stuff, a little nutmeg is all that's needed imo, and lots of brandy.
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# ? Dec 27, 2019 09:52 |
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I made a little over 3 gallons of nog. I combined the Alton Brown ingredients with the Jamie Oliver method... and other ingrdients. poo poo’s good as gently caress. I can’t wait to taste it again after a few months. And again next Christmas.
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# ? Dec 29, 2019 08:21 |
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I have let you all down again. Tis the season for noggin. Is it important to leave a gap of air in the top of the newly filled bottles?
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# ? Sep 16, 2020 03:08 |
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Please say yes, it's the only thing keeping me from digging into mine before the nights are long.
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# ? Sep 16, 2020 04:06 |
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I really think we need to talk about what a horrific racist Alton Brown is. Why are people still using his recipes in TYOOL 2020?
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# ? Sep 16, 2020 08:54 |
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First I heard of it, but I live in a cave. What little of Alton Brown I've seen on video, he has struck me as unfunny and oddly creepy, and an article I just read from a from a food blogger in Iowa checks out with what you're saying, so I'm happy to assume there are well-documented atrocities in his past that I've not yet unearthed with a 5 minute google search. This is obviously a clear endorsement of the Bitten Word recipe. goodness posted:Is it important to leave a gap of air in the top of the newly filled bottles? I just realized I reversed your question in my head earlier and can actually answer- no gap is necessary, it doesn't expand. In fact if you use a stand mixer to blend it nice and creamy, you'll introduce enough air that it actually shrinks over the first day. I know this keenly because I had the opposite question- would air in the bottle, and thus eventually dried-out nog-coated interior walls, pose a spoilage threat over time? For fear of this (probably baseless) I calculated my last variation on bitten word to fill two 1.75L bottles as perfectly as possible. Instead because of the air introduced with the mixer I ended up with 2x1.75L plus several 375ml bottles I needed to fill. Most were able to be reintroduced to the main bottles after a day, and I had a tester left over for early drinkin'. This was the concoction I bottled on 7/10, filled two 1.75L bottles neatly plus maybe a quart: 16 egg yolks 2.6c sugar 6.5c half & half 3.75c Bulleit Bourbon 2c Hennessy V.S. Yak 1.5c Pyrat XO Rum
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# ? Sep 16, 2020 16:01 |
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Incelshok Na posted:I really think we need to talk about what a horrific racist Alton Brown is. Citing sources would probably be a good start.
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# ? Sep 16, 2020 16:33 |
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Incelshok Na posted:I really think we need to talk about what a horrific racist Alton Brown is. Why are people still using his recipes in TYOOL 2020? Hey maybe instead of assuming that this is widely known and we're all okay with it, give everyone the benefit of the doubt and assume we were unaware and give us details. Here's the Iowa food blog from 2011: https://cleanplatter.wordpress.com/2011/09/18/the-taste-of-disillusionment/ quote:Alton Brown is a jerk... FWIW Alton went through alcohol problems a while back, and is no longer married to the woman he was married to when that was written. Perhaps his views have changed, or perhaps it's too little too late. But until today I was unaware and that's why I "keep using is recipes in TYOOL 2020."
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# ? Sep 16, 2020 16:36 |
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Remy Marathe posted:
I think I have always left a small air gap in the bottles before and I have never had an issue. I give them a shake every so often or when they look like they need it. I made a batch yesterday and this morning they had all separated more than I've seen before. They had a nice thick layer of what I assume to be cream at the top. A hard shake mixed them up again, but could this be a sign my fridge is too cold? I also added more alcohol this year; adding it into the egg-sugar mixture before the cold milk to make it easier to 'dissolve' it. Maybe that had to do with the separation. e: bitten word recipe with 3/4 C extra Kraken , only eggs white are what didn't come off the yolk. ee: Further reading online leads me to believe separation is normal. It already tastes smooth too. goodness fucked around with this message at 18:38 on Sep 16, 2020 |
# ? Sep 16, 2020 18:33 |
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I have no idea whether the separation is harmless or not, but FWIW the 5 batches I've done have stayed uniform once I got them there. It definitely resists the mixing, and takes a lot of effort by hand (at best I've had little sugar/yolky granules remain). I've gone yolks and sugars, then dairy, then the booze gradually while constantly stirring because I'm never quite sure if it can curdle.
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# ? Sep 17, 2020 04:18 |
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Long time reader, first time nogger. Can't speak to Alton's racism but his recipe is pretty tasty-- I thought it'd be undrinkably boozy but it's pretty good even when it's freshly made! Can't wait to see how much better it is by next Christmas.
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# ? Sep 20, 2020 23:56 |
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Dr. Gojo Shioji posted:Citing sources would probably be a good start. See his rap sheet
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# ? Sep 21, 2020 11:14 |
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That wordpress post is the only first-hand source of alton brown being a racist, so I think its okay to keep linking egg nog recipes if he continues to keep that poo poo stowed
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# ? Sep 22, 2020 00:07 |
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This resurgence in the Noggin thread has reminded me I have a bottle from last year still in the fridge! What kind of monster am I for not consuming it earlier! It will be just that much more delicious now? Right?
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# ? Sep 22, 2020 01:31 |
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I've already drinking a whole bottle of the new batch! This stuff is drat good.thegoat posted:What kind of monster am I for not consuming it earlier! It will be just that much more delicious now? Right? Yes, how was it!?
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# ? Sep 22, 2020 02:33 |
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thegoat posted:This resurgence in the Noggin thread has reminded me I have a bottle from last year still in the fridge! What kind of monster am I for not consuming it earlier! It will be just that much more delicious now? Right? Depends on what you made it with. I've been doing standard batches of Alton Brown's recipe (roughly 10-12% abv) for the past few years and carrying some of each batch forward to the next year. One year old seemed like it was the sweet spot for a "standard" batch, while a two year old batch seemed a little off. I didn't get sick or anything, but it tasted a little bitter, whereas the one year old had perfect balance and creaminess with no alcohol bite whatsoever. I actually have half a batch that's over three years old at this point, but I'm guessing that'll be even more past its prime at this point. On the other hand, last year I made a ludicrous batch of the Bitten Word recipe that included 120 proof bourbon and 151 Gosling's (about 27% abv by my calculations) that was incendiary last year, and I'm hoping it has mellowed down since last Christmas. Worst case, I can whip a ton of egg whites and fold those in to bring the abv back down some. Beyond that, other additives/substitutions that you play around with (e.g. toasted cream, cream sherry, dulce de leche, fat-washed liquor, etc.) will likely wildly affect whether aging improves or harms the flavor/texture.
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# ? Sep 22, 2020 22:00 |
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It's almost the end of September and I haven't made my batch for the holidays yet! Grabbing the booze today and should get a container of this going...
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# ? Sep 26, 2020 17:21 |
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just spent a depressing amount of money on rum, bourbon and cognac. looking forward to feeling very good about it in a few weeks.
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# ? Sep 29, 2020 19:52 |
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I just made a batch of the Alton Brown recipe that I think really blended the booze well. I did a double batch, but I kinda hosed up and only had half of the heavy cream I was supposed to(replaced w/ more milk). I did: 2 cups bourbon(Old Forester) 2 cups dark rum(Jonah's Curse) 1 cup "George Ocean" coffee rum 1/3 cup Pompero Aniversario 1/3 cup Advocaat(was curious, thought it might work as a substitute for the heavy cream) 1/3 cup Amaretto I wanna go back and find a way to add the extra cream, but I don't want to gently caress with the flavor too much. Maybe if I add extra booze?
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# ? Oct 4, 2020 02:23 |
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Drone_Fragger posted:Was meant to all be in kliner bottles but the fuckers at the post office somehow misplaced them and I need to wait a week for redelivery. Bless your ingenuity and can-do attitude.
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# ? Oct 6, 2020 18:47 |
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Has anyone used powdered sugar instead of granular? I have the former and I'm curious if its going to affect much if I did a substitute since there is a tiny bit of cornstarch in powdered usually. This is specifically for the bitten words recipe
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# ? Nov 6, 2020 22:46 |
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George H.W. oval office posted:Has anyone used powdered sugar instead of granular? I have the former and I'm curious if its going to affect much if I did a substitute since there is a tiny bit of cornstarch in powdered usually. This is specifically for the bitten words recipe Yeah, I'd assume cornstarch = unpleasant there, personally, but never tried.
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# ? Nov 7, 2020 00:43 |
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I made the Bitten word recipe with a liter of Old Grand-Dad BiB, 1/2 cup of El Dorado 12, and a cup of Felipe II Solera Brandy. It's good - maybe too good - I drank a lot of it trying to cope with the past week.
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# ? Nov 8, 2020 00:56 |
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George H.W. oval office posted:Has anyone used powdered sugar instead of granular? I have the former and I'm curious if its going to affect much if I did a substitute since there is a tiny bit of cornstarch in powdered usually. This is specifically for the bitten words recipe The cornstarch probably wont affect it at all, but the fact it is milled more finely will affect the the total quantity you can fit in volumetric measurements. It packs tighter. If you are measuring by weight, there will be zero effect. If you are measuring by volume, use a little bit less of powdered sugar.
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# ? Nov 8, 2020 06:42 |
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Hello eggnog thread! I've been doing nog for about 10 years at this point. Everyone in the family wants some, although I don't feel they really deserve it. I cant remember how many times I've watched that Science Friday video. Its part of my ramping up ritual ha. But I send that off everytime someone scoffs at how long I let mine age. Here's what is left of my 2 gal batch from last year. Sorry I didn't really read through the thread yet. Does anyone bother with fancy booze? I did a side by side one year, and I didn't really notice the difference in Evan Williams bourbon vs Bulleit. I feel like the custard just takes over any nuance and you're just left with a pricier batch. edit. Ha, just looked up thread and yea. Lots of ya'll do. My sense of taste isn't distinguished. Chumps deong fucked around with this message at 19:38 on Nov 24, 2020 |
# ? Nov 24, 2020 19:32 |
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I did kraken instead of pyrat once and the whole batch gave me projectile diarrhea. Might be a weird allergy on my part.
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# ? Nov 29, 2020 23:58 |
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# ? May 13, 2024 07:05 |
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I just made an extremely belated nog, after at least two years of intending to do so but forgetting until it was "too late." This year I decided whatever, I'll do it anyways. I followed the AB recipe with Wild Turkey, Appleton Estate, and Pierre Ferrand. The latter felt a bit spendy for this, but I already had it on hand and it looks like plenty of people spend more on booze for this than I did. I'll probably only get a week or so of aging in but it will still be good.
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# ? Dec 12, 2020 19:13 |