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Mikey Purp posted:Egg nog is definitely one of those things where you go balls to the wall or not at all. balance in all things
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Oct 30, 2017 23:49
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| # ? Apr 26, 2024 17:44 |
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 6x joy of cooking batch completed 3 gallons of heavy cream 6 dozen eggs 6 pounds of sugar almost 2.5 gallons of infused brandy plus 3 cups of peach brandy this infused batch is really something else, everyone loves it poverty goat fucked around with this message at 03:34 on Oct 31, 2017 |
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Oct 31, 2017 03:28
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6x batch? You are now the nog king. jesus loving christ dude I thought 3x batch made my cock big.
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Oct 31, 2017 03:37
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Glad I found this thread, I am going to make the Jonathan Hunt recipe for Thanksgiving but, I also want to make a non-alcoholic version for the kids, are there any reccomended recipes?
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Oct 31, 2017 13:53
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Looking at a few recipes the booze is sort of all over the map. At the low end Alton uses twice as much dairy as booze, on the other side the Bitten Word is 10% more booze than dairy (all with a dozen yolks, natch). Alton says his ages up to a year (I assume indefinitely) so I'm kinda taking that as the low end for safety. I assume anything else just depends on how strong you want it? I'd done the link from the OP in the past. Was considering dialing back the booze just a little.
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Nov 2, 2017 06:46
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Ben Nevis posted:Was considering dialing back the booze just a little. ...why?
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Nov 2, 2017 08:45
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Ben Nevis posted:Was considering dialing back the booze just a little. 
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Nov 3, 2017 03:41
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Speaking of aging, SeriousEats says aging eggnog is maybe not such a good idea after all?
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Nov 3, 2017 03:59
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don't trust clickbait articles.
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Nov 3, 2017 16:36
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Submarine Sandpaper posted:don't trust clickbait articles. it's not a clickbait article
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Nov 3, 2017 18:37
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I wouldn't call Kenji click bait.
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Nov 3, 2017 18:41
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I love Kenji, but his results are in direct contradiction to my own. Tasting the fresh nog from the last 3 batches, it's been undrinkable rocket fuel. Aged between 3months to a year, smooth and delicious. Have a batch that I'll be breaking into this year that will be at 26 months when consumed. Will report back.
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Nov 3, 2017 18:56
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poverty goat posted:it's not a clickbait article Is _____ ? clickbait Also the content itself is subjective, and as we all know, he loves his salt.
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Nov 3, 2017 19:10
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I will not abide anyone contradicting the findings of the most sacred America's Test Kitchen, not even Kenji.
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Nov 3, 2017 21:32
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Just took a taste of a batch I made 2 years ago and it is much smoother than it was Christmas 2015. Maybe Kenji just prefers his stronger?
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Nov 8, 2017 00:52
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Kenji doesn't always make good decisions. Like the one to put a vegan sausage on the menu at his soon to open German beer hall restaurant.
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Nov 8, 2017 00:55
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If store bought eggnog is good, and store bought eggnog with booze in it is better, then this must be amazing. Only did a half batch though because my condo fridge is tiny. I'm sure I'll regret it.
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Nov 8, 2017 02:46
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heh homo
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Nov 8, 2017 04:05
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Love me some homo milk :9
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Nov 8, 2017 17:29
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I'm flying cross-country with a big bottle or two of nog in a couple of weeks. Do you guys think I need to be worried about it spending a few hours unrefrigerated in a plastic bottle in a checked bag?
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Nov 9, 2017 04:30
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poverty goat posted:I'm flying cross-country with a big bottle or two of nog in a couple of weeks. Do you guys think I need to be worried about it spending a few hours unrefrigerated in a plastic bottle in a checked bag? My batch survived a week w/o electricity following a hurricane. If it’s got booze in it, yours will be fine.
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Nov 9, 2017 14:31
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On whim I decided I wanted to do this at the beginning of November. Opened up one of the bottles I've had in the fridge since then convinced that it was going to taste and smell as awful as it did going in. But, as it will come to no surprise to anyone in this thread I'm sure... it was so smooth and amazing. Didn't burn at all, it was just nice and tasty and smooth and then 15 minutes later you realize you're really warm and and happy and oh yeah...drunk. I caught a bit of poo poo for doing this from the family because this was so random and took valuable space away from turkey, but then they had a sip from my glass at dessert. and then a few more. and then i told them to go get their own damned glass if they want some and let me drink mine!
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Nov 27, 2017 23:42
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The 64oz growler of nog I brought to LA for danksgiving is already empty
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Nov 27, 2017 23:49
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I have been a closet egg nog fan for some time and this Alton Brown recipe sounds pretty good. I have a few questions: 2. Are there any kinds of rum not to use in this? (I love Cruzan Blackstrap something fierce) 3. Does that water bottle trick to separate the egg yolks actually work? If not, how do people do this? Mike Danger fucked around with this message at 07:27 on Nov 29, 2017 |
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Nov 29, 2017 02:03
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Mike Danger posted:3. Does that water bottle trick to separate the egg yolks actually work? If not, how do people do this? There are egg yolk separators you can buy that aren’t too expensive. Check Amazon or Bed Bath & Beyond.
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Nov 29, 2017 02:07
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Mike Danger posted:3. Does that water bottle trick to separate the egg yolks actually work? If not, how do people do this? Crack them into a bowl and just use your fingers to separate. Or, crack it into your fingers and let the white run through. Or, crack it and do the pour egg back and forth between the shell halves thing. You risk breaking the yolks that way but it makes no difference in this recipe unless you're saving whites for meringue or something. You don't need to buy any special tool.
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Nov 29, 2017 02:45
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Made a batch and in one bottle I put some cinnamon and ginger in. Tastes very good 3 weeks in.
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Nov 29, 2017 05:20
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Hell yeah eggnog thread. Have two, 1 gallon, batches that are kind of modified Bittenword/Alton Brown recipes. One bourbon, brandy, and rum. One rye, spiced rum, and brandy. Looking forward to see how the rye/spiced rum has come out. They are hit a year a couple weeks ago. I don't know what Kenji is on about in that article, maybe he just likes to get tore up at the holidays, but the recipes I made last year I sampled along the way and man they were rocket fuel at a couple weeks and mellowed out a ton over time. Maybe it's a difference in the recipe he used but I don't think could have drank more than sip or two at a few weeks aging. Has anyone ever made an aged recipe with almond milk? I have a lot of lactose intolerant friends and was looking at almond/coconut milk nog recipes wonder how they would turn out. Fresh made almond milk doesn't have much of a shelf life if I remember right. edit: Trying it with a store bought almond milk/cream will take it to a party in a couple weeks and see how it is before setting a batch down for longer. biggfoo fucked around with this message at 02:21 on Dec 2, 2017 |
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Dec 1, 2017 04:09
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I made a batch of the Alton Brown recipe 2 months ago, and I'm getting what looks like separation in the jars. There's some thicker white goop at the top that seems like maybe milk fat? It smells fine, tastes fine, no indications that anything is growing in it, and it hasn't made me sick, so I'm not too worried about it from a safety standpoint. Anyone have this or know what it is?
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Dec 4, 2017 01:26
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If i start today is it too late to have for xmas? Also is there a good recipe scaled down? I'd prefer to not make too much at first in case none of my family like it.
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Dec 4, 2017 16:41
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I would recommend the Alton recipe. It's pretty much drinkable immediately, but benefits from a couple of weeks of aging and should be nice and mellow for Christmas. You should also be able to scale it down without much trouble.
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Dec 4, 2017 16:52
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Dr. Gitmo Moneyson posted:There are egg yolk separators you can buy that aren’t too expensive. Check Amazon or Bed Bath & Beyond.  Suplex Liberace posted:Made a batch and in one bottle I put some cinnamon and ginger in. Tastes very good 3 weeks in. My almond/cardamom/mace/almond/vanilla infused batch is the king of all nogs poverty goat fucked around with this message at 18:45 on Dec 4, 2017 |
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Dec 4, 2017 18:43
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 I need to make more. I thought I would be getting more out of each batch than I was. I think I calculated volume of an entire egg rather than just the yolk. But I have more of all the alcohol except the rye, and more of everything else except heavy cream and half and half. Alton Brown's recipe minus 3 oz each of rum and brandy, plus 6 ounces of rye (so 8oz bourbon, 6 oz rye, 5 oz each brandy and rum). Last time I used Rittenhouse, but I tried to keep the price down this time. Still surprisingly smooth at what I calculate to be 15% ABV. Going to take this to my wife's family's Christmas, my family's Christmas, and give it as a present to people I know like nog.
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Dec 5, 2017 05:05
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I see a lot of people storing nog in mason jars. Is that well enough sealed? I have bought some swing top bottles. Will that seal too well? Does nog need to breath?!?
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Dec 5, 2017 14:22
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Mason jars are commonly used for making preserves, so they should be sealed enough. I know that the lids on the ones I bought seal well enough that they popped open from the pressure difference when I unscrewed them (I’m at 5000 feet). I would think that egg nog is like any other dairy containing thing, it should be sealed to minimize the amount of bacteria that gets in. There’s alcohol in there, but I don’t see the point in tempting fate. Flip top jars with the rubber baskets and metal latches should be tight enough too, although I don’t know if the alcohol would cause a problem with the rubber being stored long term. Maybe someone else would.
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Dec 5, 2017 14:33
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If anyone is following the recipes in the OP, even loosely, there's no chance for bacteria to live after a couple weeks, sealed or unsealed. I use mason jars because that's what we use for making pickles and storing things in our kitchen. And they look nice for gifting. I welcome suggestions for alternatives to mason jars when making them Christmas gifts though.
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Dec 5, 2017 20:35
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Has anyone tried multiple nog recipes and decided which one they liked best? I'm gonna make a batch for non-noggers so I am looking for mellow
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Dec 5, 2017 20:49
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Ranter posted:If anyone is following the recipes in the OP, even loosely, there's no chance for bacteria to live after a couple weeks, sealed or unsealed. Other liqueurs involving dairy go bad eventually, so I wouldn’t be so sure. It might take a while, but people age these for a year or two sometimes. I like the mason jars for gifting too. I’ll see if I can find some ribbon or something.
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Dec 5, 2017 21:09
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Just feel like the mason jar thing may not pour well, I guess.
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Dec 5, 2017 21:55
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Crazyeyes posted:Just feel like the mason jar thing may not pour well, I guess. I put my batch into two mason jars and a swing-top bottle. Serve from the bottle, refill the bottle from mason jars.
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Dec 5, 2017 21:57
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