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Author Topic: FCS Episode 15| Classical Salads and Creamy Dressings  (Read 2061 times)

Jacob Burton

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FCS Episode 15| Classical Salads and Creamy Dressings
« on: March 23, 2009, 06:36:07 AM »
Questions or comments about Episode 15, this is the place to post them.

Also, improve you knowledge by taking the quiz and participating in the homework assignment.
« Last Edit: March 23, 2009, 05:11:31 PM by Jacob Burton »
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Michael

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #1 on: April 21, 2009, 07:16:02 AM »
I'm not sure what I was doing wrong, but last night while attempting to do the episode 15 homework I could not get my egg and oil to emulsify. I added the egg to the Kitchen Aid and slowly streamed in the oil... and I got an oily egg.

The only thing I can think of (and that just now) is that the beater attachment barely touched the egg at the start, so there was a tablespoon or more of oil in there before it could do much. Should I try this in a blender to start or begin with a hand whisk instead?

Michael


PS - The salmon that was supposed to go with the salad still tasted delicious, even with the store bought balsamic vinaigrette.
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mommycook

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #2 on: April 21, 2009, 08:39:30 AM »
I think your answer is probably right about the mixer, but another thing that came to mind was that maybe your egg was too cold?  Eggs seem to do their thing so much better at room temp.  But I doubt it wouldn't work at all with a cold egg - it just might not work as well.  Room temp eggs are runnier and don't seem to resist emulsification and beating as much.  The theory on that could be total crap, but it seems to be true for me.
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Michael

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #3 on: April 21, 2009, 11:16:32 AM »
Hmm... I'll give it a try again soon. I thought I let the egg warm up enough but I could be wrong.
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Jacob Burton

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #4 on: April 21, 2009, 01:15:52 PM »
@ Michael,

Probably the problem you were having was due to the whisk attachment not catching the egg and beating it fully. Next time, either try two eggs or a blender.

Let the eggs beat for at least 20-30 seconds, and then start to very slowly stream in your oil. That should fix the problem. Let me know if it works next time you try it.
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Michael

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #5 on: April 22, 2009, 07:45:02 AM »
Thanks! I'll try again this weekend.

How long will the mayo/dressing last in the fridge once assembled? I didn't think to try and catch that in the podcasts.
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Jacob Burton

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #6 on: April 22, 2009, 11:41:59 AM »
If its stored properly you can keep a mayo for about 7 days, all though I'm sure my lawyers would be more comfortable if I advised you to only keep it for 2-3 days.

It also depends on the other ingredients. For example, Caesar dressing has a high acid content so it will actually keep longer than regular mayo, about 2 weeks.

But my official answer is about 5 days on any raw egg based product.
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Homecook

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #7 on: April 23, 2009, 05:57:22 PM »
I just learned this tip last night. If you have a Cuisinart food processor, there is a hole in the feeder plug that allows you to pour I'm 1/4 cup oil and it will drip at the correct rate to make a perfect mayo.  Just put your eggs in, pour in the oil and let it go until it's empty. You now have an emulsion, add the rest of your oil to desired thickness!
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Jacob Burton

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #8 on: April 24, 2009, 01:08:54 PM »
Great tip HomeCook.

Thanks for posting.
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mommycook

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #9 on: April 24, 2009, 01:48:02 PM »
I remember I discovered that feature entirely by accident - I was adding something to my Cuisinart and thought I had taken that little top insert out so I could pour whatever it was in while the mixer was on.  I poured it in, only to realize, oh no, it's still in there.  But much to my excitement, it flowed in slowly and perfectly!  The mini-prep also has the same feature - there is a little groove and hole in the top of the lid.  Great tip!

If any of you have the "Bullet", it works well too for vinaigrettes and the like - although you have to add a little first, then blend, then add the rest.  But I like the quick clean up factor of the Bullet over the food processor.  I'm embarrassed to say that I own it because it's cheesy, but it's super handy for one of my main kitchen activities (listen up Jacob) - making baby food for my baby and small smoothies for my toddler.  Although Williams Sonoma did just come out with a baby food making product that I'm tempted to buy but I think it was like $200.  Yikes.  It's basically a steamer, blender and food storage system in one.  Great idea.  Musta been a Mom who thought of that one!
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Homecook

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #10 on: April 24, 2009, 07:21:25 PM »
My mother bought me one of those bullets. Soooo noisy I got rid of it!
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mommycook

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Re: FCS Episode 15| Classical Salads and Creamy Dressings
« Reply #11 on: April 25, 2009, 07:02:25 AM »
It is loud, that's for sure.  I find thay setting it on a folded towel rather than directly on the counter cuts the noise. 
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