| T O P I C R E V I E W |
| SusieK |
Posted - Sep 04 2010 : 12:48:02 PM
I am trying to make homemade mayo but it is just coming out right can someone help. |
| 16 L A T E S T R E P L I E S (Newest First) |
| SusieK |
Posted - Sep 10 2010 : 4:44:52 PM
thank you I will try that
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| Homekeepn |
Posted - Sep 09 2010 : 7:18:14 PM
quote:
Originally posted by SusieK
what is a popover????
A popover is a quick batter type bread that you would mix up and pour into a muffin pan. As it bakes the steam makes it raise so when it is done it is hollow inside. They look like they popover the rim of the muffin pan.
Here is the recipe:
1 cup flour
1 tsp salt
Wisk these together in a bowl with a pour spout. Make a well in the center and add:
3 eggs
1 cup of milk
2 tlbs melted butter
Wisk until well blended and smooth. Pour into a greased muffin pan.
Bake in a preheated oven at 400 degrees for 45 min. Do not open the oven door to check on them. The change in temperature could cause them to fall. Serve right away. The popovers will fall when cooled.
---Cathy--- |
| coffeemom |
Posted - Sep 07 2010 : 7:58:31 PM
Go to Martha Stewart's site and use her recipe. It is good and turns out right every time.
Mel aka coffeemom
FG#833 |
| Montrose Girl |
Posted - Sep 07 2010 : 6:08:58 PM
I break two into a bowl, beat them then pour into ziplock bag. Lay flat and freeze. They will last you through the winter. I've had them 6-7 months. They don't last much past that. Make sure you mark the bag. I do two as a lot of recipes call for that or it is good for a scramble for breakfast.
Best Growing |
| AliciaNak |
Posted - Sep 07 2010 : 2:34:30 PM
Hubby was making Garlic Mayo and couldn't get it to mix right. He put it in the fridge (before he got super frustrated) and reblended it day or two later. It mixed right up.
Alicia
Do not follow where the path may lead. Go instead where there is no path and leave a trail.~Ralph Waldo Emmerson
www.blondenak.blogspot.com
www.artfire.com/users/BlondeNakCreations |
| SusieK |
Posted - Sep 06 2010 : 2:03:32 PM
what is a popover???? |
| Homekeepn |
Posted - Sep 06 2010 : 12:04:58 PM
We love popovers at our house. That will use up 3 for a single batch.
---Cathy--- |
| SusieK |
Posted - Sep 06 2010 : 10:57:05 AM
Can you tell me how to freeze them and how long they last in the freezer
|
| Montrose Girl |
Posted - Sep 06 2010 : 05:36:26 AM
you can also freeze eggs for winter when the birds aren't laying so much
Best Growing |
| ddmashayekhi |
Posted - Sep 05 2010 : 5:07:46 PM
The girls are right, add that oil slowly! Just drizzle it in. I love my homemade mayo. After you master it, you'll never want commercial made again!
Dawn in IL |
| kristin sherrill |
Posted - Sep 05 2010 : 06:03:35 AM
Susie, I use my own eggs also. I have been making frittata with mine. They are so easy. Plus quiches take alot of eggs. You could make an angel food cake. Those take a dozen eggs.
Kris
Happiness is simple. |
| Alee |
Posted - Sep 04 2010 : 7:39:20 PM
Susie- you need to add the oil in a very slow pour also you could add more lemon juice to help emulsify.
Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| SusieK |
Posted - Sep 04 2010 : 6:54:24 PM
It is getting to runny maybe the way pouring oil and yes I use raw egg from my chickens I have about 50 chickens and getting about 20 eggs a day right now. So trying to do things with them. I was going to dehydrate them but read that was not a smart idea. |
| Homekeepn |
Posted - Sep 04 2010 : 6:36:33 PM
Do you use pasturized eggs to make the mayonnaise? I am just wondering if using a regular raw egg is ok.
Kris... do you know how well your recipe compares in taste and thickness to the Hellman's brand?
---Cathy--- |
| kristin sherrill |
Posted - Sep 04 2010 : 5:21:54 PM
Susie, here's my very easy recipe and it works every time for me. I use safflower oil. It has always gotten it think. I have tried olive iol and veggie oil but it just won't get thick.
1 egg
2 T lemon juice
1/4 teas. salt
1/2 teas. dry mustard
1 1/3 cup oil.
Combine 1st 4 ingredients in a blender. I use a stick blender in a wide mouth pint jar. Blend about a minute.
Gradually add oil, slowly but continually, blending til all oil is mixed in.
That's it. Easy peasy. It lasts about a month.
Kris
Happiness is simple. |
| quiltin mama |
Posted - Sep 04 2010 : 1:49:15 PM
Are you pouring the oil in super slowly? What seems to be the problem? The consistency? The flavor?
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
