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| Milk "mayonnaise" http://www.cookaholics.org/viewtopic.php?f=13&t=4080 |
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| Author: | TheFuzzy [ Sun May 10, 2015 12:49 am ] |
| Post subject: | Milk "mayonnaise" |
So, I tried this last week: http://leitesculinaria.com/32983/writin ... naise.html Verdict? No so much. While the mixture emulsified fine, it really tasted like whipped cream with flavorings. Which it essentially is. I'm not likely to make it again. |
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| Author: | jeanf [ Sun May 10, 2015 9:01 pm ] |
| Post subject: | Re: Milk "mayonnaise" |
Interesting. I'm not seeing the point of it tbh. Is it simply because eggs are too much fat/cholesterol? |
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| Author: | TheFuzzy [ Sun May 10, 2015 11:31 pm ] |
| Post subject: | Re: Milk "mayonnaise" |
Jean, Not really, although that would be a nice benefit. It's more because the milk whip is a lot harder to mess up, unlike a proper egg yolk emulsion, which tends to break or refuse to thicken if you handle it too roughly (like by using an immersion blender). |
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| Author: | marygott [ Mon May 11, 2015 1:09 pm ] |
| Post subject: | Re: Milk "mayonnaise" |
I always use my immersion blender and never have a problem, after I got the proper container, that is. Mary |
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