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...
Mayonnaise
(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.
Subscribe to:
Post Comments (Atom)
1 comment:
breaking it down like that makes mayo seem rather innocuous... until you realize that it's still almost entirely OIL
Post a Comment