Thoughts About: Mayonnaise

[odie]

Baconnaise
Looked at 2 videos on making it (yes I do know that I don't eat meat .... but I am not a vegetarian <<< work that out  )

This first bloke used a power mixer thing and veg oil and includes the egg white ....





But this guy hand whisks with only the yolks and Avocado oil .... I like this one I think  

[odie]

Looked at 2 videos on making it (yes I do know that I don't eat meat .... but I am not a vegetarian <<< work that out  )

OK .... Well .... I just went to the local shop to grab some beer before they shut at 4 pm  (as I have run dry .... not a good look ) and I saw a pack of bacon  

Now it has been 15 years or so (I think) but ....

this thread and the path it has gone .... Baconnaise <DROOL>

well .... yes I bought some and will be having bacon and egg butties this fine Boxing Day evening  


Also just saw this ....



https://en.wikipedia.org/wiki/Baconnaise

And in the UK at Tesco ....



https://www.tesco.com/groceries/en-GB/products/304374633


But I am most definitely certain that I will go with the homemade 2nd video style above

[DaJavoo]

Any bets on those retail offerings that seed oils are used?   

[odie]

So if I chuck this bacon (which is only just over half a pound in weight) in a big pot and cook it (without any oil) can I, once it is done and removed,  just let the fat cool and stick it in the fridge (as I won't be making the Baconnaise this evening)?
Remember though .... our bacon here has vastly less fat content.
Not much 'white' areas at all!

[odie]

Any bets on those retail offerings that seed oils are used?   

Well the tesco one is ....

Ingredients:
Soya Oil (50%), Water, Spirit Vinegar, Tomato Puree 8, 6%, Egg Yolk, Sugar, Garlic 2, 5%, Flavourings, Modified Starch, Salt, Mustard, Spices, Herb, Onion, Thickener (Xanthan Gum), Preservative (Potassium Sorbate), Smoke Flavourings, Antioxidant (Calcium Disodium EDTA)

Soya oil .... <puke meme here>

[DaJavoo]

If ya' cook that bacon to render the fat, you can then make yer own.  Just make a batch sized to the portion of the bacon fat rendered. 

[odie]

If ya' cook that bacon to render the fat, you can then make yer own.  Just make a batch sized to the portion of the bacon fat rendered. 

Which I can work out via using the American "cup" size/weighting system .... so the bloke in the vid wanted 3/4 of a cup .... which is (in anyone else's reality in the civilized world) about five to eight Aston Martins rear disk brakes "Dust" once they have been used, rigorously, over 16 months to 2 years on challenging corners ( I do realize the concept of corners for American car manufacturers is difficult so the conversion may not be correct)?

[odie]

So for those who read this in the UK or also Europe .... it don't work!

Chopped up the bacon into small bits (as per the video, 2nd one) in order to get as much 'fat' out as possible.

There is basically no fat .... our bacon has very limited fat content (the ones you grab at the supermarket .... I guess that you need the type which is near all 'White' fat ) and so it doesn't 'fry' .... it just boils!

You end up with boiled bacon (yes it boiled in it's own juice) and zero content to use in a mayo .... the pot ends up dry .... nothing in it!

Cat liked it anyway (I am beginning to think she gets you all to do this to me so that she gets as she wishes!)

I will have to try with just some VERY FAT content bacon (which then is it actually bacon or just bacon fat?)

Darn .... will have to just go and cook some pasta for tea now

[Munchaab]

So for those who read this in the UK or also Europe .... it don't work!

Chopped up the bacon into small bits (as per the video, 2nd one) in order to get as much 'fat' out as possible.

There is basically no fat .... our bacon has very limited fat content (the ones you grab at the supermarket .... I guess that you need the type which is near all 'White' fat ) and so it doesn't 'fry' .... it just boils!

You end up with boiled bacon (yes it boiled in it's own juice) and zero content to use in a mayo .... the pot ends up dry .... nothing in it!

Cat liked it anyway (I am beginning to think she gets you all to do this to me so that she gets as she wishes!)

I will have to try with just some VERY FAT content bacon (which then is it actually bacon or just bacon fat?)

Darn .... will have to just go and cook some pasta for tea now

You need "Streaky Bacon" not "Back Bacon"...

[DaJavoo]

If ya' cook that bacon to render the fat, you can then make yer own.  Just make a batch sized to the portion of the bacon fat rendered. 

Which I can work out via using the American "cup" size/weighting system .... so the bloke in the vid wanted 3/4 of a cup .... which is (in anyone else's reality in the civilized world) about five to eight Aston Martins rear disk brakes "Dust" once they have been used, rigorously, over 16 months to 2 years on challenging corners ( I do realize the concept of corners for American car manufacturers is difficult so the conversion may not be correct)?

There's 8 ounces in one cup.    https://www.convert-me.com/en/convert/vo...u=floz&v=1