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Showing posts with label mayonnaise. Show all posts
Showing posts with label mayonnaise. Show all posts
Sunday, August 28, 2016
Monday, August 31, 2015
"Maker of ‘Just Mayo’ spread warned by FDA that mayonnaise needs eggs"
"The Food and Drug Administration sent a letter to the maker of the mayonnaise alternative earlier this month, noting that the product’s name and label could be misleading. The FDA notes that mayonnaise must contain eggs, according to its standard of identity — and that Just Mayo does not."
“The term ‘mayo’ has long been used and understood as shorthand or slang for mayonnaise,” the agency said in the letter to Hampton Creek, the maker of Just Mayo. The San Francisco-based company has positioned the spread as a healthier and more environmentally friendly alternative to mayonnaise.
Tetrick (Hampton Creek CEO) said he doesn’t think the company will end up having to change its name.
“We feel good about where we are from a regulatory perspective, from a legal perspective,” Tetrick said.
Wednesday, September 4, 2013
Mayonnaise!
Mayonnaise is one of the things that makes our life on earth worth every hardship. Here is my absolutely foolproof, easy and delicious recipe for mayonnaise. All it takes is about 5 minutes and a food processor, and the result is far, far better tasting than anything you can buy bottled.
Use a light-tasting oil; oils such as extra-virgin olive or peanut have too strong a flavor for mayonnaise. I think the some of the best oils to use are grape seed oil, light-flavored olive oil (this kind of olive oil is usually labelled as "light tasting", "pure", or pomace), sunflower oil and safflower oil, but any neutral or light-flavored vegetable oil will do in a pinch.
You may use all lemon juice, all wine wine vinegar, or any combination of the two; it's a matter of taste. I prefer a 50/50 mixture of both. If you're using vinegar, be sure to use wine vinegar, not cider or distilled white vinegar. I like to use Champagne vinegar, but even store brand white or red wine vinegar produces good results.
I've found that this recipe works best when all the ingredients are at room temperature, especially the eggs and oil. Before you crack the eggs, put them in a bowl of warm water for 5 minutes if they've just come out of the fridge. If, for some reason, you refrigerate your oil, let it warm up to room temperature before proceeding. You may not be able to create an emulsion if you use cold ingredients.
Frightened of raw eggs? Salmonella is very, very rare in good-quality eggs in the US, and the acid pH of mayonnaise, combined with its low water activity, makes it a fairly undesirable environment for pathogens as long as it's kept refrigerated. Try not to worry about it… If you are, however, still worried about it, don't bother making this recipe.
Click "Read more" for the recipe:
Use a light-tasting oil; oils such as extra-virgin olive or peanut have too strong a flavor for mayonnaise. I think the some of the best oils to use are grape seed oil, light-flavored olive oil (this kind of olive oil is usually labelled as "light tasting", "pure", or pomace), sunflower oil and safflower oil, but any neutral or light-flavored vegetable oil will do in a pinch.
You may use all lemon juice, all wine wine vinegar, or any combination of the two; it's a matter of taste. I prefer a 50/50 mixture of both. If you're using vinegar, be sure to use wine vinegar, not cider or distilled white vinegar. I like to use Champagne vinegar, but even store brand white or red wine vinegar produces good results.
I've found that this recipe works best when all the ingredients are at room temperature, especially the eggs and oil. Before you crack the eggs, put them in a bowl of warm water for 5 minutes if they've just come out of the fridge. If, for some reason, you refrigerate your oil, let it warm up to room temperature before proceeding. You may not be able to create an emulsion if you use cold ingredients.
Frightened of raw eggs? Salmonella is very, very rare in good-quality eggs in the US, and the acid pH of mayonnaise, combined with its low water activity, makes it a fairly undesirable environment for pathogens as long as it's kept refrigerated. Try not to worry about it… If you are, however, still worried about it, don't bother making this recipe.
Click "Read more" for the recipe:
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