tag:blogger.com,1999:blog-5233058818245130072.post4839000463216414738..comments2023-09-06T18:25:29.962-07:00Comments on Emily's Culinary Adventures: Everyday Yumminess: Perfect Sous Vide Mayoemmohttp://www.blogger.com/profile/03154686946588678005noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5233058818245130072.post-76311171423596216032018-06-01T19:51:49.828-07:002018-06-01T19:51:49.828-07:00Why not make the mayo first, put it in a tightly c...Why not make the mayo first, put it in a tightly closed mason jar, and <i>then</i> pasteurize it sous vide. Never tried it, but in theory it should work! Justjoelhttps://www.blogger.com/profile/09315684230096430670noreply@blogger.comtag:blogger.com,1999:blog-5233058818245130072.post-44575585453844624192014-07-12T20:31:25.282-07:002014-07-12T20:31:25.282-07:00Hi Dominik,
The short answer to both of your ques...Hi Dominik,<br /><br />The short answer to both of your questions is "because Modernist Cuisine told me to." =) <br /><br />The better answers: I never considered just cooking whole eggs and separating, but I guess I would worry about puncturing the custardy-yolk while peeling away the semi-cooked white. Maybe it's a genius idea, I just never thought of it. I may have to try it... <br /><br />As far as temperature, it has nothing to do with pasteurizing. (I don't bother to pasteurize when I make raw egg mayo, honestly, since I know where my eggs come from.) The 67ºC gives you an extremely custardy yolk, which makes your mayo emulsion almost bullet-proof. It comes together incredibly quickly and easily and would be very difficult to break (in my experience). <br /><br />Cheers,<br /> Emilyemmohttps://www.blogger.com/profile/16110893152717708067noreply@blogger.comtag:blogger.com,1999:blog-5233058818245130072.post-87290116844101982032014-07-12T20:24:07.400-07:002014-07-12T20:24:07.400-07:00I am just curious - why don't you directly sou...I am just curious - why don't you directly sous vide the whole eggs - it is so much easier [and you are saving your plastic bags] - and even dividing egg yolk from egg white is easier, if you sous vide them!<br />And why are you sous viding them on 67ºC?<br />Is there are specific reason?<br />57ºC should be enough, to pasteurize the eggs - or at least around 63ºC would give you a still rather liquid egg yolk...<br />The Opinionated Alchemisthttps://www.blogger.com/profile/07311427618587127565noreply@blogger.com