Tuesday, November 6, 2007

WD~50 Made Me Obsess About Mayo and I Hate It!

OK, I didn't actually revisit WD~50, but I did come across a New York Times slide show—Nouvelle Chimie—that shed some light on a few of the techniques he uses. For instance, to fry mayonnaise, you have to make the mayo with gelatin instead of egg and basically create a Jell-O that can withstand the heat of frying. That's the basic concept anyway. It sounds simple in theory, but since I don't like mayo, I probably won't be experimenting too much with this idea.

You know, during culinary school making a mayonnaise from scratch was something we were tested on a couple times. Texture I could swing by touch, sight and the amount of resistance against my whisk, but the flavor was something I just guessed on. Somehow I always managed to drop just the right amount of salt into it without even tasting it. Not that it would have mattered. It tastes gross to me both under- and over-salted...

If you care to ty it yourself, here's the basic recipe we were taught at The Institute of Culinary Education. Honestly, it's pretty easy...

(Makes 1 cup)

1 egg yolk
1 Tbsp. lemon juice
2 tsp. dijon mustard
1 cup canola oil
salt a needed

1. Whisk together the yolk, lemon juice and mustard.
2. While whisking, slowly stream in the oil until it is all incorporated.
3. Add salt to taste.


Tim said...

breaking it down like that makes mayo seem rather innocuous... until you realize that it's still almost entirely OIL

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