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so I made homemade mayonnaise
Private
World famous



Barbarella wrote:
which is delicious and super easy, highly recommend
but it only lasts like, four days in the fridge, and one egg makes a fuck ton of it
so I found a recipe to use mayonnaise to make biscuits (after all, it is just oil, egg, vinegar, and salt)

I am really weird about wasting food, like, the fact my mayo was gonna go bad actually jolted me up from a nap lol


Do you like to experiment with food? preservation? 
20
Posts: 8718
Date: 28-03-2021 01:02
Private
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Barbarella wrote:
20
Posts: 8718
Date: 28-03-2021 01:06
Private
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ouch wrote:
1 egg is like 0.5 + liters of mayo but tbh it lasts a couple of weeks if u store it properly
16
Posts: 95491
Date: 28-03-2021 01:13
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ouch wrote:
ouch wrote:
1 egg is like 0.5 + liters of mayo but tbh it lasts a couple of weeks if u store it properly
Or american eggs might b more badidk, salmonella n shit 
16
Posts: 95491
Date: 28-03-2021 01:15
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Barbarella wrote:
ouch wrote:
1 egg is like 0.5 + liters of mayo but tbh it lasts a couple of weeks if u store it properly
everything I read said 3-4 days unless i ferment it (which i may try next)
20
Posts: 8718
Date: 28-03-2021 01:15
Private
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Barbarella wrote:
ouch wrote:
ouch wrote:
1 egg is like 0.5 + liters of mayo but tbh it lasts a couple of weeks if u store it properly
Or american eggs might b more badidk, salmonella n shit 
commercial eggs that are pressure washed go bad pretty quickly once cracked
but if I'm eating anything made with raw egg, I use eggs from my neighbors chickens.
20
Posts: 8718
Date: 28-03-2021 01:16
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Barbarella wrote:
I may start making it when I make my breakfast, so that I can use a half egg, or less, and then cook the rest of the egg for breakfast lol
20
Posts: 8718
Date: 28-03-2021 01:18
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ouch wrote:
Barbarella wrote:
ouch wrote:
ouch wrote:
1 egg is like 0.5 + liters of mayo but tbh it lasts a couple of weeks if u store it properly
Or american eggs might b more badidk, salmonella n shit 
commercial eggs that are pressure washed go bad pretty quickly once cracked
but if I'm eating anything made with raw egg, I use eggs from my neighbors chickens.
Oh hmm yeah we have like clean eggs from before or else its illegal mby idk, but uh, from what I can see and have experienced myself, its fine for at least 2 weeks in the fridge airtight
16
Posts: 95491
Date: 28-03-2021 01:18
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ouch wrote:
Barbarella wrote:
I may start making it when I make my breakfast, so that I can use a half egg, or less, and then cook the rest of the egg for breakfast lol
U can make like 2.5dl so mby a cup ish from even half an egg yolk tho hh, I would just try to smell/taste it every day n see how fast it turns bad, n then base ur making on that
16
Posts: 95491
Date: 28-03-2021 01:19
Private
World famous



Barbarella wrote:
ouch wrote:
Barbarella wrote:
I may start making it when I make my breakfast, so that I can use a half egg, or less, and then cook the rest of the egg for breakfast lol
U can make like 2.5dl so mby a cup ish from even half an egg yolk tho hh, I would just try to smell/taste it every day n see how fast it turns bad, n then base ur making on that
I read if you put some starter culture in it, and leave it out for 6 hours it'll ferment and last 2 months.
I don't really want to spend $25 on starter culture, so I'm gonna try it with some other leftover ferment brine
20
Posts: 8718
Date: 28-03-2021 01:21
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ouch wrote:
Barbarella wrote:
ouch wrote:
Barbarella wrote:
I may start making it when I make my breakfast, so that I can use a half egg, or less, and then cook the rest of the egg for breakfast lol
U can make like 2.5dl so mby a cup ish from even half an egg yolk tho hh, I would just try to smell/taste it every day n see how fast it turns bad, n then base ur making on that
I read if you put some starter culture in it, and leave it out for 6 hours it'll ferment and last 2 months.
I don't really want to spend $25 on starter culture, so I'm gonna try it with some other leftover ferment brine
Starter culture, like sourdough starter or smth else 
16
Posts: 95491
Date: 28-03-2021 01:23
Private
World famous



Barbarella wrote:
ouch wrote:
Barbarella wrote:
ouch wrote:
U can make like 2.5dl so mby a cup ish from even half an egg yolk tho hh, I would just try to smell/taste it every day n see how fast it turns bad, n then base ur making on that
I read if you put some starter culture in it, and leave it out for 6 hours it'll ferment and last 2 months.
I don't really want to spend $25 on starter culture, so I'm gonna try it with some other leftover ferment brine
Starter culture, like sourdough starter or smth else 
similar concept, different bacterial cultures.
I read to use vegetable starter, but if my own starter I made will work I'll save the money and make use of something I usually pour in the compost lol.

Luckily my neighbor a street over is an expert, like, published books on the subject so I'll probably text him in the morning lol
20
Posts: 8718
Date: 28-03-2021 01:25
Private
Popstar



ouch wrote:
Barbarella wrote:
ouch wrote:
Barbarella wrote:
I read if you put some starter culture in it, and leave it out for 6 hours it'll ferment and last 2 months.
I don't really want to spend $25 on starter culture, so I'm gonna try it with some other leftover ferment brine
Starter culture, like sourdough starter or smth else 
similar concept, different bacterial cultures.
I read to use vegetable starter, but if my own starter I made will work I'll save the money and make use of something I usually pour in the compost lol.

Luckily my neighbor a street over is an expert, like, published books on the subject so I'll probably text him in the morning lol
Ok yeah thats luck lmao
16
Posts: 95491
Date: 28-03-2021 01:31
Lean
Streetmusician



lean wrote:
i've never accomplished mayo but to be fair i'm vegan so there's no eggs.

i like fermentation etc! i've done garlic, and kombucha, and right now i'm working on tofu fermented in miso which is apparently a very little known practice from fukuoka i think? or another town in japan. i wanna do more stuff i'm just super lazy which is a funny thing to say about fermentation. 
17
Posts: 9093
Date: 28-03-2021 01:31 | Times changed: 1
Lean
Streetmusician



lean wrote:
i wanna do stuff like kefir and yogurt next cause those things are so expensive to buy dair free versons of but way cheaper to make.
17
Posts: 9093
Date: 28-03-2021 01:32
Private
World famous



Barbarella wrote:
lean wrote:
i've never accomplished mayo but to be fair i'm vegan so there's no eggs.

i like fermentation etc! i've done garlic, and kombucha, and right now i'm working on tofu fermented in miso which is apparently a very little known practice from fukuoka i think? or another town in japan. i wanna do more stuff i'm just super lazy which is a funny thing to say about fermentation. 
I got super into fermentation the past few summers, I've done cucumbers, radishes, carrots, sauerkraut, ginger bug soda, tepache, kohlrabi, zucchini relish, cucumber relish, onions, honey garlic
etc

but honestly? I feel like I make the veg, and they sit in my fridge - except the cucumbers, I eat no fewer than 8 gallons of fermented pickles every summer....

and the cool thing about fermentation is you just CAN be lazy about it lolol
I bought some airlocks I can put on old pickle jars so I can be even lazier this summer
my kitchen is just so small and I run out of space a lot
20
Posts: 8718
Date: 28-03-2021 01:34
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