Read wrote
>>From: (James Hanley)
>>i'm a guy who likes to eat my tuna with loads and loads of mayo
>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>i'm not trying to make some fancy stuff. I just want to add something
>>to my tuna, in massive quantities, to make it edible.
>
> Mayonnaise is a good reason to get a food processor. It's a little
> easier with a tiny one, and they're a lot cheaper--I use a Cuisinart
> "miniprep".
>
> Mayonnaise

<snip>

1 whole egg
oil, such as light olive oil
salt
a dash of lemon
dijon mustard. optional (about 1/2 ts)

> Put all the ingredients except the oil (and other flavorings) in the
> food processor (if you're using a full-size processor, either double the
> recipe or tip the processor back [toward where you'll be adding oil]),
> and run for about 20 seconds.
>
> Add the oil in a very thin stream (often the processor has a reservoir
> of some kind with a small hole in it--that's what it's for, add the oil
> to the reservoir and let it slowly drizzle in through the small hole).

and that's it...

add some garlic for ailoi...

Petra in Hamburg, Germany

Read wrote
>>From: (James Hanley)
>>i'm a guy who likes to eat my tuna with loads and loads of mayo
>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>i'm not trying to make some fancy stuff. I just want to add something
>>to my tuna, in massive quantities, to make it edible.
>
> Mayonnaise is a good reason to get a food processor. It's a little
> easier with a tiny one, and they're a lot cheaper--I use a Cuisinart
> "miniprep".
>
> Mayonnaise

<snip>

1 whole egg
oil, such as light olive oil
salt
a dash of lemon
dijon mustard. optional (about 1/2 ts)

> Put all the ingredients except the oil (and other flavorings) in the
> food processor (if you're using a full-size processor, either double the
> recipe or tip the processor back [toward where you'll be adding oil]),
> and run for about 20 seconds.
>
> Add the oil in a very thin stream (often the processor has a reservoir
> of some kind with a small hole in it--that's what it's for, add the oil
> to the reservoir and let it slowly drizzle in through the small hole).

and that's it...

add some garlic for ailoi...

Petra in Hamburg, Germany

In article >,
Petra Hildebrandt > wrote:

> Read wrote
> >>From: (James Hanley)
> >>i'm a guy who likes to eat my tuna with loads and loads of mayo
> >>Is it possible to make mayo in like 40 minutes and store it for a week?
> >>i'm not trying to make some fancy stuff. I just want to add something
> >>to my tuna, in massive quantities, to make it edible.
> >
> > Mayonnaise is a good reason to get a food processor. It's a little
> > easier with a tiny one, and they're a lot cheaper--I use a Cuisinart
> > "miniprep".
> >
> > Mayonnaise
>
> <snip>
>
> 1 whole egg
> oil, such as light olive oil
> salt
> a dash of lemon
> dijon mustard. optional (about 1/2 ts)
>
> > Put all the ingredients except the oil (and other flavorings) in the
> > food processor (if you're using a full-size processor, either double the
> > recipe or tip the processor back [toward where you'll be adding oil]),
> > and run for about 20 seconds.
> >
> > Add the oil in a very thin stream (often the processor has a reservoir
> > of some kind with a small hole in it--that's what it's for, add the oil
> > to the reservoir and let it slowly drizzle in through the small hole).
>
> and that's it...
>
> add some garlic for ailoi...
>
> Petra in Hamburg, Germany

Lime juice is even better. :-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Petra Hildebrandt" > wrote in message
...
>
> Petra in Hamburg, Germany

Now there is a name I haven't see much lately! I have tons of recipes with
Petra's name on them though! Nice to see you again!

Charlie Liam

"Petra Hildebrandt" > wrote in message
...
>
> Petra in Hamburg, Germany

Now there is a name I haven't see much lately! I have tons of recipes with
Petra's name on them though! Nice to see you again!

Charlie Liam

On Sun, 24 Oct 2004 16:00:40 GMT, Dom Renzi >
wrote:

>Since 1 out of 100 eggs have Salmonella (most via eggshell contamination
>but ovarian transmission is known to occur) mostly courtesy of contaminated
>feed pellets, you stand a great chance of coming down with a serious
>intestinal disease making your own mayonnaise without HEATING the whole egg
>first to pasteurize.


Salmonella can't survive in acidic environments. Add enough lemon
juice, let it set at room temp for long enough, and there is no
problem.

Here are some guidelines, from a page on the site for the National
Institute for Biotechnology Information...

http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract

On Sun, 24 Oct 2004 17:04:57 GMT, "James Atkerson"
> wrote:

>On Sun, 24 Oct 2004 12:23:32 -0400, Apsyrtes wrote:
>> Salmonella can't survive in acidic environments. Add enough lemon
>> juice, let it set at room temp for long enough, and there is no
>> problem.
>> http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract
>
>Salmonella _can_ survive (quite well) in acidic environments.
>An irresponsible unsubstantiated statement can get people killed!

I provided as much of a reference as you did (mine current research,
yours a book from 1965), so I fail to see how you can say
"irresponsible, unsubstantiated" -- unless what you really mean is
that I just disagree with you, in which case you could state that
instead.

If you'd like me to dig up more reasearch supporting the survivability
of salmonella in environments with pH < 5, I can do so, but google is
only a URL away.... you are correct in that it is possible for some
bacteria to survive in a home-made mayonnaise preparation, but given
enough acidity and time the risk that there will be enough to cause
illness is lower than many other food related risks that any
individual takes every day.

(with respect to time -- Quite clearly, the HCl in our stomach (pH ~
2) is not enough to kill salmonella -- leading to sickness -- which is
why *time* is also a critical factor in ensuring products such as
mayonnaise are safe.)

It would be irresponsible of me to recommend to someone I don't know
that they can go ahead and make mayonnaise, having no control over
what they actually do to make it -- but I feel quite safe making at
home myself.

Joel M. Eichen wrote:

> On Sun, 24 Oct 2004 17:18:47 +0100, " Jill."
> > wrote:
>
>
>
>>Well - I have NEVER known anyone to come down with any mild intestinal
>>complaint, let alone serious disease, from eating home made mayonnaise made
>>in this way - and I spent 20 years living with a director of public health
>>and have spent a further 20 years keeping chickens.
>
>
> In New Jersey, diners cannot serve you soft boiled eggs or any runny
> eggs.

Pity! We eat soft cooked yolks, as in sunny side up, over easy and
poached eggs 2 - 3 times a week. Guess we won't order breakfast in NJ!
>
> Salmonella!
>
> Joel
>
>
>
>>Please I would be very interested to see the results that prove otherwise
>
>


--
Think beyond your assumptions.

On Sun, 24 Oct 2004 15:30:23 -0400, Serendipity >
wrote:

>Joel M. Eichen wrote:
>
>> On Sun, 24 Oct 2004 17:18:47 +0100, " Jill."
>> > wrote:
>>
>>
>>
>>>Well - I have NEVER known anyone to come down with any mild intestinal
>>>complaint, let alone serious disease, from eating home made mayonnaise made
>>>in this way - and I spent 20 years living with a director of public health
>>>and have spent a further 20 years keeping chickens.
>>
>>
>> In New Jersey, diners cannot serve you soft boiled eggs or any runny
>> eggs.
>
>Pity! We eat soft cooked yolks, as in sunny side up, over easy and
>poached eggs 2 - 3 times a week. Guess we won't order breakfast in NJ!

YUP, at home do what you want. At a diner, no way!


>>
>> Salmonella!
>>
>> Joel
>>
>>
>>
>>>Please I would be very interested to see the results that prove otherwise
>>
>>

Michel Boucher wrote:
>> You don't know about first hand poultry keeping do you!
>
> A few weeks ago, it was Mr. Don't touch meat or you'll die, before
> that it was Mr. Don't eat veggies or they'll kill you. Let's face it,
> anything you can eat, someone will try totell you it'll poison you.
> There are nuts everywhere.

ahh - sorry
Folks are new to us here at sci.agriculture.poultry
Where the great percentage of posters are domestic keepers and users of
their own produce.
Its not a hot bed of vast commercial folks
:~))
Hopefully someone close to all of you will be producing great eggs like
those of us here and you can try them for yourselves

--
regards
Jill Bowis

Pure bred utility chickens and ducks
Housing; Equipment, Books, Videos, Gifts
Herbaceous; Herb and Alpine nursery
Holidays in Scotland and Wales
http://www.kintaline.co.uk

Michel Boucher wrote:
>> You don't know about first hand poultry keeping do you!
>
> A few weeks ago, it was Mr. Don't touch meat or you'll die, before
> that it was Mr. Don't eat veggies or they'll kill you. Let's face it,
> anything you can eat, someone will try totell you it'll poison you.
> There are nuts everywhere.

ahh - sorry
Folks are new to us here at sci.agriculture.poultry
Where the great percentage of posters are domestic keepers and users of
their own produce.
Its not a hot bed of vast commercial folks
:~))
Hopefully someone close to all of you will be producing great eggs like
those of us here and you can try them for yourselves

--
regards
Jill Bowis

Pure bred utility chickens and ducks
Housing; Equipment, Books, Videos, Gifts
Herbaceous; Herb and Alpine nursery
Holidays in Scotland and Wales
http://www.kintaline.co.uk

On Sun, 24 Oct 2004 12:23:32 -0400, Apsyrtes >
wrote:
>Here are some guidelines, from a page on the site for the National
>Institute for Biotechnology Information...
>
>http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract

Guidelines are good.

The situation is so dangerous (Salmonella in home-made mayonnaise
kills innocent people every single day, even those who don't drive)
that even the guidelines are failing to protect us from egg bacteria.

Not only NJ, but, even Arizona is affected!

http://www.pubmedcentral.nih.gov/art...i?artid=243359

Pasteurization of salted whole egg inoculated with Arizona or
Salmonella.
H Ng, J A Garibaldi, K Ijichi, and K L Mihara

Recently, Arizona bacteria, close relatives of Salmonella, were
recovered from salted whole egg that had been pasteurized by the
presently recommended process of 63.3 degrees C (146 degrees F) for
3.5 min. Because of this and the fact that the heat resistance of
Arizona in salted whole egg had not been determined, the present study
was undertaken. Arizona or Salmonella, grown in Trypticase soy broth
supplemented with 2% yeast extract in Fernbach flasks covered with
aluminum foil over cotton and guaze at 35 degrees C with shaking at
176 rpm for about 96 h, were found to have the greatest degree of heat
resistance. As expected, these cells, when inoculated into salted
whole egg at 10(7) cells per ml, survived heating at 63.3 degrees C
(146 degrees F) for 3.5 min in a two-phase slug flow heat exchanger.
To consistently achieve a 7-log kill of typical Salmonella or Arizona,
a treatment of 67 degrees C (152.6 degrees F) for 3.5 min was
required. However, if a 7-log kill is mandatory, it remains to be
determined whether this process affect the functional properties of
this product.

On Sun, 24 Oct 2004 12:23:32 -0400, Apsyrtes >
wrote:
>Here are some guidelines, from a page on the site for the National
>Institute for Biotechnology Information...
>
>http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract

Guidelines are good.

The situation is so dangerous (Salmonella in home-made mayonnaise
kills innocent people every single day, even those who don't drive)
that even the guidelines are failing to protect us from egg bacteria.

Not only NJ, but, even Arizona is affected!

http://www.pubmedcentral.nih.gov/art...i?artid=243359

Pasteurization of salted whole egg inoculated with Arizona or
Salmonella.
H Ng, J A Garibaldi, K Ijichi, and K L Mihara

Recently, Arizona bacteria, close relatives of Salmonella, were
recovered from salted whole egg that had been pasteurized by the
presently recommended process of 63.3 degrees C (146 degrees F) for
3.5 min. Because of this and the fact that the heat resistance of
Arizona in salted whole egg had not been determined, the present study
was undertaken. Arizona or Salmonella, grown in Trypticase soy broth
supplemented with 2% yeast extract in Fernbach flasks covered with
aluminum foil over cotton and guaze at 35 degrees C with shaking at
176 rpm for about 96 h, were found to have the greatest degree of heat
resistance. As expected, these cells, when inoculated into salted
whole egg at 10(7) cells per ml, survived heating at 63.3 degrees C
(146 degrees F) for 3.5 min in a two-phase slug flow heat exchanger.
To consistently achieve a 7-log kill of typical Salmonella or Arizona,
a treatment of 67 degrees C (152.6 degrees F) for 3.5 min was
required. However, if a 7-log kill is mandatory, it remains to be
determined whether this process affect the functional properties of
this product.

On Sun, 24 Oct 2004 16:00:40 GMT, Dom Renzi >
wrote:

>On Sat, 11 Sep 2004 14:16:58 +0200, Petra Hildebrandt wrote:
>>>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>>>i'm not trying to make some fancy stuff. I just want to add something
>>>>to my tuna, in massive quantities, to make it edible.
>> 1 whole egg
>> oil, such as light olive oil
>> salt
>> a dash of lemon
>> dijon mustard or garlic. optional (about 1/2 ts)
>>
>>> Put all the ingredients except the oil (and other flavorings) in the
>>> food processor and run for about 20 seconds.
>>> Add the oil in a very thin stream
>
>Very bad.
>
>Since 1 out of 100 eggs have Salmonella (most via eggshell contamination
>but ovarian transmission is known to occur) mostly courtesy of contaminated
>feed pellets, you stand a great chance of coming down with a serious
>intestinal disease making your own mayonnaise without HEATING the whole egg
>first to pasteurize.


According to the CDC website, 1 in 10,000 eggs is infected with
salmonella.
>
>Pasteurization, as you may recall, is the process of killing just the bad
>guys without harming the substrate.
>
>How much and for how long to heat whole egg without causing coagulation is
>the trick.
>
>Does anyone know the rest of the mayonnaise recipe (that is, does anyone
>know how hot and for how long using what method is the proper way to
>prepare whole egg for safe use in the home?

Joel M. Eichen wrote thusly:

> On Sun, 24 Oct 2004 20:03:44 +0100, "Mary Fisher"
> > wrote:
>
>>> In New Jersey, diners cannot serve you soft boiled eggs or any runny
>>> eggs.
>>
>>That doesn't mean that it's dangerous.
>>
>>You're missing out on two gastronomic delights then.
>
>
> Its a public health issue.

The salmonella, if present, is NOT IN the egg, it is on the OUTSIDE on the
shell.

On Sun, 24 Oct 2004 19:51:58 -0300, Gold Tooth >
wrote:

>Joel M. Eichen wrote thusly:
>
>> On Sun, 24 Oct 2004 20:03:44 +0100, "Mary Fisher"
>> > wrote:
>>
>>>> In New Jersey, diners cannot serve you soft boiled eggs or any runny
>>>> eggs.
>>>
>>>That doesn't mean that it's dangerous.
>>>
>>>You're missing out on two gastronomic delights then.
>>
>>
>> Its a public health issue.
>
>The salmonella, if present, is NOT IN the egg, it is on the OUTSIDE on the
>shell.
>
>

REPLY

Then why not wash the egg or somehow scrape the Salmonella off?

Joel

>On Sat, 11 Sep 2004 14:16:58 +0200, Petra Hildebrandt wrote:

>>>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>>>i'm not trying to make some fancy stuff. I just want to add something
>>>>to my tuna, in massive quantities, to make it edible.

I wouldn't make a great quantity at home for fear of separation over
time, although I've made small batches to show off a special recipe.
Unless you have some objection to store-bought, it is certainly cheap
enough, thoroughly emulsified, and easily stores for a long time.

It doesn't take 40 minutes to make mayonnaise -- more like 5. But
unless I wanted to use an especially flavorful oil or omit salt
altogether, I'd just buy a big jar.

>On Sat, 11 Sep 2004 14:16:58 +0200, Petra Hildebrandt wrote:

>>>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>>>i'm not trying to make some fancy stuff. I just want to add something
>>>>to my tuna, in massive quantities, to make it edible.

I wouldn't make a great quantity at home for fear of separation over
time, although I've made small batches to show off a special recipe.
Unless you have some objection to store-bought, it is certainly cheap
enough, thoroughly emulsified, and easily stores for a long time.

It doesn't take 40 minutes to make mayonnaise -- more like 5. But
unless I wanted to use an especially flavorful oil or omit salt
altogether, I'd just buy a big jar.

>On Sat, 11 Sep 2004 14:16:58 +0200, Petra Hildebrandt wrote:

>>>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>>>i'm not trying to make some fancy stuff. I just want to add something
>>>>to my tuna, in massive quantities, to make it edible.

I wouldn't make a great quantity at home for fear of separation over
time, although I've made small batches to show off a special recipe.
Unless you have some objection to store-bought, it is certainly cheap
enough, thoroughly emulsified, and easily stores for a long time.

It doesn't take 40 minutes to make mayonnaise -- more like 5. But
unless I wanted to use an especially flavorful oil or omit salt
altogether, I'd just buy a big jar.

>On Sat, 11 Sep 2004 14:16:58 +0200, Petra Hildebrandt wrote:

>>>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>>>i'm not trying to make some fancy stuff. I just want to add something
>>>>to my tuna, in massive quantities, to make it edible.

I wouldn't make a great quantity at home for fear of separation over
time, although I've made small batches to show off a special recipe.
Unless you have some objection to store-bought, it is certainly cheap
enough, thoroughly emulsified, and easily stores for a long time.

It doesn't take 40 minutes to make mayonnaise -- more like 5. But
unless I wanted to use an especially flavorful oil or omit salt
altogether, I'd just buy a big jar.

"Michel Boucher" > wrote in message
...
> The Real Bev > wrote in
> :
>
>> There was a short-lived buffalo restaurant nearby. The stuff is
>> pretty dry and tasteless, which is OK for burgers but not for
>> solid meat. Virtue isn't everything.
>
> We buy bison from a local organic bison farm. I have them cut into
> filets and my wife (the one who can eat red meat)

What do the others eat?

> never complains about
> it being dry. Actually, she quite likes bison. I sear it in hot oil
> slightly above medium and never overcook it, and I daub it with oil
> before putting it into the pan.

No red meat should ever be overcooked. In fact no meat should be, to suit my
palate. Others like eating cardboard, it seems.

Mary

"Mary Fisher" > wrote in
et:

>
> "Michel Boucher" > wrote in message
> ...
>> The Real Bev > wrote in
>> :
>>
>>> There was a short-lived buffalo restaurant nearby. The stuff is
>>> pretty dry and tasteless, which is OK for burgers but not for
>>> solid meat. Virtue isn't everything.
>>
>> We buy bison from a local organic bison farm. I have them cut
>> into filets and my wife (the one who can eat red meat)
>
> What do the others eat?

The cats prefer fish and fowl, I cannot digest red meat, nor onions
it would seem. THe guinea pig eats grains and fresh veggies.

>> never complains about
>> it being dry. Actually, she quite likes bison. I sear it in hot
>> oil slightly above medium and never overcook it, and I daub it
>> with oil before putting it into the pan.
>
> No red meat should ever be overcooked. In fact no meat should be,
> to suit my palate. Others like eating cardboard, it seems.

I have always preferred my meat to be well cooked. As a beneficiary
of the advantages of controlled fire, I believe it should be used to
transform food, not just warm it up :-)

--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus