Last thing I cooked was pasta. I'm very serious about pasta, so it's always good.
I used mozzarella and cheddar mixed shredded cheese. Maybe I will try again with just mozzarella
Cheddar is more flavorful though. Your food must be hot for the cheese to be stringy.
Ohh... why I just found foods thread
I made TXT random dumpling stew which they cook in their variety shows.
They use dumplings, cabbage, green onion, garlic, onion, mushroom, tofu, chili powder, cayenne pepper, and egg.
Mashed potatos, pease, carrots, fried tofu, sauce hollandaise
It's been 3 years since I started experimenting on mayonnaise (since I'm a mayo lover )
And Heinz mayo is one of the worse brand for that erkkk
I thought it was just a simple emultion of fat with vinegar thanks to the egg yolk... But I was quite wrong.
It took me time to finally have the good ingredients to make a mayo with a similar taste of the brand I like...
The first time I used extra virgin olive oil because why not? It's a great cooking oil that enhance the flavors of a dish... But it's a NO for a mayo. It tasted rancid, bitter, and quite oily?
Then I tested with grape seed oil (the refined one)... I tasted way better but it had that oily taste/mouth feeling that was not that great on it's own...
Then I tested with other virgin oils, that was a really bad idea. I just always assumed that virgin oils are better not only to the health but also in taste, but that never worked.
Then I decided to use cheap refined bad quality canolla oil... It tasted sooo great, for the first time I was close to the mayo I liked. It had just a little after taste that I don't like but still great.
But it wasn't the end of these research, I always used red wine vinegar, which is quite strong and add a non essential flavor, so I had to change it.
Xeres vinegar, better but have a non pleasing aftertaste.
White vinegar chemical taste, but quite neutral.
And finally apple cider vinegar
Lemon juice, great for mayonnaise used with fish.
It has a sweet and gentle taste that goes will with the dijon mustard.
So in conclusion for my perfect mayonnaise (% of the total amount calculated with the yolk weight):
Egg yolk 7% (extra fresh- less than 4 days)
Dijon mustard 7%
Apple cider vinegar 5.5%
Lemon juice 2%
The ingredients are in order of incorporation.
That's it for my classic mayonnaise
i cook almost everyday. And i think the taste is okay