Post your mayonnaise recipes.

[Carolyn]

Mike, your wife needs to be congratulated for her self discipline and will power. After seeing your posts on here that is totally amazing! I do notice you have healthy recipes though.

Thanks, I was just wondering if coddling would effect the white in any way. I didn't know you could make mayo without the yolk.

 

[bigmike&nan]

Quote:
Well I spent some time searching the internet yesterday for low fat mayo recipes - man let me tell you, the stuff these people put in their mayo was flat disgusting. I'd rather scrimp on the quantity of mayo used on a sandwich or in a salad/spread than eat what these folks thought was low fat.

As for Nan and her discipline - yeah what she has done is legendary. The girl lost 60 pounds, got down to that weight by:
walking a half hour first thing every morning before breakfast (fresh assorted cut up fruit) no excuses,
eliminating sweets (huge, because before she started WW we always had something really good that was sweet in the house
portion control, for the most part that is my responsibility as I make all the food and pack her lunches. If I make dinner and let her plate her own she comes in with a HUGE portion. She has what I refer to as BIG EYES...
But she also has guilt control, so if she has a huge dinner, like last night's Nan sized portion of baked eggplant parm, she really walks a lot more the next day.

As some famous model once said "Nothing tastes as good as skinny feels"

Tru dat

 

[WinterLadyAK]

Bigmike&nan - I think that is good advice for store bought eggs, but I was under the impression that our fresh eggs would be pretty safe to eat raw as long as we monitor our flock for signs of sickness. I think chickens with salmonella or other diseases are very easy to spot in a backyard flock. Am I wrong?

 

[bigmike&nan]

Coddling eggs is SOP no matter what their source. OK ?? You don't want to make fresh mayo OR Caesar's Salad Dressing without coddling the eggs. Store bought eggs usually get sanitized by washing of some kind, but regardless ALWAYS coddle the eggs.

And being Summer is upon us. If you are taking potato salad to a barbecue or event use STORE BOUGHT mayo, nasty stuff but it has preservatives in it. Problem with ANY mayo, homemade or store bought, is during summer food tends to go bad real fast. In Chef School we had MANDATORY food safety and sanitation classes before any of us were ever allowed to work in one of the school kitchens. You learn that there are a million ways food can spoil quickly. In Summer taking a potato salad or a dip made with mayo, if it sits on a picnic table in the hot sun for any length of time pass on eating it. IF YOU are bringing that kind of item keep it covered in a cooler with a bunch of ice until service time.

You learn to be more careful. I remember all to well in Chef School how some green freshman in Garde Manger made Caesar's Salad Dressing that went into the commercial kitchens which sold food to the public AND was also used for the student lunch kitchen. Over 100 people were sickened by the dressing. The kid did not sanitize his eggs... You learn the hard way.

Why cut corners because you don't want to take the extra time. Make it your SOP, Standard Operating Procedure.

 

[WinterLadyAK]

Coddling eggs is SOP no matter what their source. OK ?? You don't want to make fresh mayo OR Caesar's Salad Dressing without coddling the eggs. Store bought eggs usually get sanitized by washing of some kind, but regardless ALWAYS coddle the eggs.

And being Summer is upon us. If you are taking potato salad to a barbecue or event use STORE BOUGHT mayo, nasty stuff but it has preservatives in it. Problem with ANY mayo, homemade or store bought, is during summer food tends to go bad real fast. In Chef School we had MANDATORY food safety and sanitation classes before any of us were ever allowed to work in one of the school kitchens. You learn that there are a million ways food can spoil quickly. In Summer taking a potato salad or a dip made with mayo, if it sits on a picnic table in the hot sun for any length of time pass on eating it. IF YOU are bringing that kind of item keep it covered in a cooler with a bunch of ice until service time.

You learn to be more careful. I remember all to well in Chef School how some green freshman in Garde Manger made Caesar's Salad Dressing that went into the commercial kitchens which sold food to the public AND was also used for the student lunch kitchen. Over 100 people were sickened by the dressing. The kid did not sanitize his eggs... You learn the hard way.

Why cut corners because you don't want to take the extra time. Make it your SOP, Standard Operating Procedure.

Alright, thanks for the response. I'm still many weeks out from actually getting eggs, but I'll make that part of my routine.