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Old 04-24-2010, 05:51 PM #85
Jasper24
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Quote:
Originally Posted by muerte26 View Post
question bout making garlic mayo/Aioli I"m sure you can help with.
So I think I measured out the ingredients correctly but i ended up with a thick watery type mix than creamy/whipped.

So I"m wondering what is usually the reason-
Let too much egg white in?
too much olive oil?
too much egg yolk?
didn't mix in the oil slowly enough to emulsify?
didn't mix enough or fast enough
I'm gonna try making it again in a few days but was hoping for a tip
Otherwise ima try the lazy mans way and just use may and go from there but rather not.
Thanks guys!
The reason why it was all watery was because you broke it. There are many reason that the mayo can break. You could have over mixed it, undermixed, added to much oil at once, improper ratio.You can fix it if you break it though. In another bowl put about a tablespoon of water and wisk the broken mayo into that bowl. That will fix it as long as you have a proper ratio.

This is the recipie we use at school.

1 egg yolk
about a teaspoon of dejion(or as much as you like)
about a tablespoon of reduction
8oz oil
s&p
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Old 04-25-2010, 04:04 AM #86
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Dijon is for cheaters! Real men emulsify with just eggs and oil!
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Old 04-25-2010, 08:00 AM #87
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Haha
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Old 04-25-2010, 11:21 PM #88
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dijon maybe cheating but it makes it so much easier when we got to make 2 gallons of sauce god i hate large catering events

Last edited by p8ballstimpy : 04-25-2010 at 11:23 PM. Reason: i suck at spelling
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Old 04-27-2010, 02:05 AM #89
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It was cook stuff thats not on the menu night at work. Me and a buddy had some fun in the kitchen after work.

All of these were smoked.

Sliders - we mixed in bleu cheese crumbles, japalenos, worchesershire sause and some seasoning salt. Came out great.


Cream Cheese stuffed Jalapenos with bacon wrapped around it.



Dr. Pepper Ribs (work in progress...still damn good though)
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Old 04-27-2010, 02:41 PM #90
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Also,

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Old 04-28-2010, 06:39 PM #91
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It's hard to tell from the picture, but it looks like Italian Parsley, Sage, Oregano, and Thyme? Can't really figure out what's in the pots or the one on the top right...


*Edit* Lemongrass maybe?
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Old 04-28-2010, 06:54 PM #92
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Looks like chive and flat leaf maybe?
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Old 04-28-2010, 06:56 PM #93
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You forgot the basil, and the pots are flat leaf parsley and garlic chives. My uncle just gave them to me and I thought it would be rude to not use them but didnt want them to take up space either. Divot on the side will be filled in with good soil for tomatoes if there are no bugs that eat this stuff and it survives.

Edit: Good call Jasper.
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Old 04-28-2010, 07:00 PM #94
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Old 04-28-2010, 07:38 PM #95
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Ah, I thought it might be basil, but it looked way too yellow... Either it's really dry there, or your color balance is off. Nice start, though! Use 'em up!
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Old 04-28-2010, 07:59 PM #96
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Why wouldn't you plant the chives? you have a ton of room in there. And chives are awesome for a lot of things.
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Old 04-28-2010, 09:03 PM #97
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Since I planted the plants, its been warm and sunny with tilled unmoist soil. I'm trying to water more but not too much and the smaller ones are suffering a little in this "break in" period. Basil was somewhat droopy but its coming back. The extra room will go to tuh-maters and give the other planets very ample breathing room. If there is great success, I will expand this to another row.
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Old 05-09-2010, 11:16 PM #98
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Also,

I am envious. I am planning on growing a few herbs this summer, if I can find a good spot in our garden.
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Old 05-19-2010, 08:04 PM #99
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Garden Update.

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Old 05-23-2010, 11:32 AM #100
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Looks like a good garden. I have quite a bit of stuff growing in my garden. Hope it's all as good as it was last year. Anyhow, I just noticed this thread and I love to cook, but don't do it as a job or anything. Just one of my more "serious" hobbies. Anyways, I guess I have a few questions...

- I would like to learn more knife technique and such, I just decided to start getting nicer knives and I feel like I could improve. I've read just a little bit, but maybe you guys know a good source to learn more? I can read or watch videos or whatever.

I'm sure I'll have more questions later, but thanks for doing this thread.
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Old 05-24-2010, 01:54 PM #101
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In school we had to do knife trays every day. It will dramatically improve your knife skills the more you do it. Just like sports, the more you practice the better you get.

It consisted of

sliced onion
medium diced onion
minced onion
minced shallot
minced garlic
chopped parsley
tomato concasse
fine brunoise
fine julienne
brunoise
julienne
medium dice
batonnet
large dice
tile cut(pizon(sp?))
tornade potatos

The most important thing you can is keep your knives sharp.And for me and I am sure rob, aside from a chef complimenting on your food having a chef complement you on how sharp your knife is just as meaningful.

What kind of knives do you have?

My two favorite ones that I have are my shun and both my hanckels.
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Old 05-24-2010, 09:17 PM #102
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My favorite is my Global chef's knife. But I use some Henckels as well. I'd actually like to get more Global knives eventually. I tried Shuns and they were my second favorite out of the ones that I got to hold. Thanks for the tips. I am always doing various cuts and stuff, so I'm sure that the more I practice the better I get...
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Old 05-24-2010, 09:30 PM #103
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Globals are nice knives,they feel very balanced in your hands
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Old 05-24-2010, 09:57 PM #104
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I love them. Very light too, I have small hands so that's probably a reason that they are nice for me.
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Old 05-24-2010, 10:29 PM #105
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Quote:
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tornade potatos
You mean tourne? Probably one of the more significant cuts to learn, as you'll become extremely comfortable using your pairing knife in doing so.
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