Boiling vinegar to keep mayo for longer period?

swatapijt

Hi

I was wandering if you boil your vinegar first and let it cool does ot make your mayonaise last longer?

Other question:i use a lot of pressure technique with my whipping sifon to pregnate flavors into oils/alcohol. It works well with garlic/rosemary/.... But it never works with thin leaves like verbena, basil. Do you think i have to cut the leaves thinner? I'm afraid they're gonna oxidize....

Then when i make chicken tikka i always put yougurt in my marinade. Yougurt helps to pregnate the flavors even more, but i found that the meat is very powdery(dry and brittle) when i eat them straight from the bbq. Is it because de yougurt enviremont is to acidic and cooks the meat through during marindeprocess? How can i prevent this to have my meat juicy even after marination overnight?

tshewman

If you're trying to infuse oils with basil and other herbs, I personally don't spend the money on a NO2 charge, but use the circulator (or even stove) at low temps and allow to infuse. With basil, consider a brief blanch and blitz/blend after finishing in the oil and strain.