Couple other ideas. Just add the items at the end, and let them mix into the mayo.
-Add a little cajun spice for a Cajun remoulade. Great on grilled chicken sandwiches.
-Minced chipotle pepper, great for burgers and fish.
-Various leafy herbs, basil, cilantro ect. Great for fish.
-Wasabi. I also like to add a little soy sauce in place of salt. Great for tuna and other fish.
One more thing, mayos have a tendency to break (separate) due to things like too much acid or getting to warm (blender and food processor). If this happens, do not throw it out.
Pour it into another container, then add a little warm water to your blender/food processor, and then slowly drizzle your broken mayo back into it. It should come back.
If it does not come back, you can still save it and just start over with another egg yolk, and a little mustard.
All this talk about food, I must have found the right forum. Homemade mayo is easy and you can spice it up any way you like. I use an egg, a Tbsp of creole mustard, kosher salt and black pepper to taste, a clove of garlic and a touch of hot hungarian paprika. Put it all in the blender and start on low. Drizzle 1 cup of oil (I use extra virgin olive oil) through the center of lid and run until the desired consistency is reached. This is great on grilled fish or fresh steamed vegetables.
To clarify what Ko was saying (or what I think Ko was saying) -
Mayo is one of those sauces that tends to “mature” over the course of a few hours when you add ingredients to it. Cover, put in the fridge, and the flavors will blend and become more mellow. Especially in the case of garlic, spice, or herbs.
Thanks for the great recipes! Let me know if you want to know anything about Classical Guitar. That’s my area of expertise, hah!
I read the BBQ post earlier, So here is the q: My girlfriend from Memphis always complains about how nowhere else has decent barbeque. What makes the sauce there so unique?
Thanks!
Depends on what your eating. I know with ribs, it’s in the dry rub put on them prior to cooking. Most dry rubs consist of equal parts kosher salt, black pepper, and garlic powder. Then add to taste, chili powder, cumin, rosemary, oregano, onion powder, and paprika. Cooking slowly is also recommended. I use a smoker but, you can use a grill with indirect heat(putting the coals on one side and the meat on the other. Cooking can take 4 -6 hours depending on thickness and quantity. During the cooking, keep the meat moist by basteing every 15 minutes. I use a vinegar based “mopping sauce” consisting of about 1 cup of cider vinegar mixed with 1/2 cup of red wine and 3-4 Tbsp of the dry rub mixture simmered together, with a dried cayenne pepper or two, for about 5 minutes. After the meat is fully cooked, you can brush with whatever bbq sauce you like and lay directly over the coals for a few minutes for color. This also works for pork shoulder or beef brisket (without the bbq sauce on the beef).
I agree partly with what Rich M has said - the dry rub (which is later rinsed off under cold water) makes a big difference in “real” pit bbq.
Also, the quality of the meat.
But, primarily, TIME is what is important. From rub to smoke, bbq sauce simmering on the stove, etc.
It takes a ton of time to get ribs perfect.
At the larger pit bbq competitions I’ve been to, people show up 2 days early to dig gigantic pits which they line with rocks, coals, layers of smoke chips, etc. Ribs are literally buried in these pits and smoked for up to two days.
Sauces are slowly cooked on a burner for 12 hours - slowly adding each ingredient, adding water as the pot reduces, letting flavors combine, mellow, spread, and change.
Plus, there are a lot of closely guarded secrets, from how to properly smoke to the secret ingredients in the sauces.
Can someone give me the 411 on yeast.
I am trying to make this low carb bread recipe that someone on here gave me and I have tried three times and all three times it never rises…it still tastes good, but a little plump would make it better. I have tried activating the yeast in both splenda and regular table sugar but to no avail. The date on the yeast says Feb-05 and I just got it so I dont think its the yeast its just me being dumb.
Also, how do they get bakers yeast? Just wondering if anyone knew of the process they used to get it. Thanks
A little trick to yeasy is regular table sugar, a tablespoon of flour and 1/2 cup of warn water (usually between 80-100 degrees). Combine all of these with the pack of yeast, in a mixing bowl, and wisk until the sugar and yeast have dissolved. Let stand for at least 10 minutes or up to 2 hours. Then add the balance of the water, the recipe calls for and some of the flour before you add any salt. Salt will kill most yeast if it comes in direct contact with it. Try this and good luck.
P.S. Pass the low carb bread recipe along, if you have the time.
Rumbach makes a very good point about the length of time and the secretive nature of barbecue. Having been to Memphis in May on 3 occasions and being able to judge in 2002, you really are limited to the questions you can ask. No one wants to give up their secret spices or details of the cooking method. If you familiarize yourself with the smell and taste of different herbs and spices, it is easier to pick some of the secrets apart. Most of what I said in my previous entry, came about through trial and error (with a majority of the emphasis on error). I use a Brinkman charcoal smoker. I keep Hickory chunks (not chips) in a tub of water and half way through, I start a second tray of charcoal, which I add to the smpker when it’s ready, along with more hickory. I get about 6-8 hours of cook time. I allow the rub to stay on the meat for at least 24 hours before cooking. Well, you already read the rest. This is pretty close to authentic Memphis BBQ without the $12,000.00 Smoking Pit attached to a Semi for transport.
A few moments to thank our chefs and cooks for all the wonderful recipes! I owe you one!
-LPdSB