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I’m totally gonna make eggnog for the first time this year as soon as I have a working fridge and some booze. How much nog does the Alton Brown recipe make? From looking at it it looks like it makes a little over half a gallon, in which case I’m gonna need to scale it up.
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Sep 21, 2018 20:41
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| # ¿ Apr 28, 2024 05:59 |
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I’ve never heard of toasted cream before. What’s the difference between that and regular cream? Also how do I convince my extremely stupid bull-headed mother that homemade eggnog won’t make everybody sick? I tried telling her about the scientific proof that the alcohol would kill any bad stuff in the eggs, and she doesn’t care and vowed to pour anything I make down the drain after 3 days.
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Sep 24, 2018 22:59
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poverty goat posted:pasteurized eggs, show her the carton. they're made to be used raw in cocktails and such. this is part of why I use pasteurized eggs, because it's easier to say you use special eggs that are fine and point to a commercial product on the shelf at harris teeter than to explain science and such to all your cousins at christmas. Thank you, I just told my mom that pasteurized eggs are things that exist and I think it worked. She is now open to drinking homemade eggnog. Speaking of which, is it possible to pasteurize eggs at home without a sous vide? If it is then I think that might be cheaper than buying pre-pasteurized ones.
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Sep 24, 2018 23:52
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poverty goat posted:
Where are you keeping all this? I’m hoping to make 2 or 3 gallons and I’m having a tough time convincing my parents to let me keep that much in our fridge for 2 months, much less a full year.
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Oct 1, 2018 00:53
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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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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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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 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 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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| # ¿ Apr 28, 2024 05:59 |
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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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