Go to the Recipe: Modernist Eggnog
I think my search ended when I discovered Ronnybrook Farms eggnog. But this is very cool. You can't make it without the Carrageenan, Lambda and Guar gum?Would rum extract be something that is sold at a Whole Foods or similar store? Dumb question, but is there alcohol in it?
Grant, you’re sure your yield is correct? With 1090 liters you sure can fix a damm good party!!
- originally posted by Manfred Stiefenhofer
Thanks for catching that. Yes Chef! times a 1000 batch coming up chef.
- originally posted by Grant Lee Crilly
You can, but the texture is not very nice. It is refreshing that it is thick from the gums and not fat or egg.
Can xanthan gum be substituted for the guar? Or for the carrageenan, for that matter?
- originally posted by Michael
I was also curious if xanthan can replace the gum and another carrageenan replace the lambda? Sure hope so!And grant at the end of the videos makes me laugh every time. Seems to enjoy everything SO MUCH.
Might I ask how you came up with that exact mix of hydrocolloids? I'm fairly rookie-ish at using them. I'd kill for you guys to do a series of classes on that topic.Anyway, why lambda carrageenan and guar?
Hi ChefSteps! In the video, you mention a recipe for the eggnog cocktail, but I can't find it linked or via the search. Can we get the recipe?Also, the video shows 0.4g of cloves but the written text calls for 0.8g.Thanks! We are loving all these amazing videos and recipes!!!
Is there a reason you add the extracts to the dry ingredients rather to the liquids?
- originally posted by Mike Immerman
Possibly, it will be snotty-er but you should try it. Try 0.15% to start and let us know how it goes.
It was a matter of trial and error, we are beginning to document more this here so we can share our development projects with the community. As far as the gums go I had a good starting point for each which was based around .1% of the total weight not bakers percentage. Lambda carageenan works as a great stabilizer and thickener in calcium rich environments such as dairy. In this case milk. Guar works synergistically with the carageenan to aid in stabilization. It also helps to keep the nutmeg suspended in the eggnog rather than to sink to bottom of your glass.
It makes it easier for scaling purposes. You could alternately scale into a small amount of the liquid then add that to your total batch. It just seemed more fluid doing it into the dry in this situation.
You guys rock. Props to the guy with the camera. He probably doesn't get enough love around here. Thank you!!
We make sure he knows he's loved. And it's both a guy (Ryan) and a girl (Kristina).
Cocktail plz!
Good results with 1g of guar and xanthan each. Delicious recipe!
What type of grater is that you used for the nutmeg?
Looks like a Microplane.
Any changes if I want to turn this into ice cream? Can I just make it as is and then after chilling, put it in the ice cream maker?
Is there anything that can be substituted for the carrageenan and guar, or do I have to wait until I can special order them? Also, will skipping the almond extract cause any problems? (Severe nut allergy)
When you say cream, do you mean 18% table cream? Or heavy cream?
For the eggnog, please specify the type of milk and type of cream. What is the fat content of the milk for the recipe, and the fat content of the cream. Thank you, Lilia
Did you try this?
where's the booze????
worked fine in the pacojet
If you are going to hooch it up, can then rum tract be omitted?
We find that it's best to leave the rum extract too!
Hi Lilia, posting our email conversation here so others can benefit!
-Whole milk (3 and 1/4 % fat)
-Heavy whipping cream (which usually ranges from 35-40% fat).
Hi Raphael! We recommend heavy whipping cream (which usually ranges from 35-40% fat).
Here you go, Christian: https://www.chefsteps.com/activities/eggnog-cocktail
Hi, How long do you think this will keep in the refrigerator? Trying to space out my activities leading up to Christmas Night.
What kind of scale (hopefully home use reasonably $$ friendly) are you using that you get accuracy to 0.4 gm? Because my current scale isn't that accurate.
American Weigh sells some very inexpensive digital scales on Amazon. One with a max capacity of 100g measuring in .01g increments is around $8 US right now (on sale - normal price around $23).
The ingredients prone to spoilage would be the milk and cream so I'd think you get at least a week out of it.
Is the intention of the sous vide @162 a hydration step or a pasteurization step? Or both?
Isn't eggnog basically a drinkable custard? I think that's the cooking the eggs part, which would explain why they agitate the bag.
Could I replace the Carrageenan with Cornstarch/Cornflour? I can't find Carrageenan Lambda within my budget, in the UK
I'm a little late to the conversation, but could you substitute kappa carrageenan for the lambda?
Probably not since kappa gels whereas lambda does not.
Where did you get those small stainless-steel bowls?
I love it
Is it possible to swap the guar gum for locust bean gum?
You can. LBG is a touch stronger than guar gum and reducing it by half will give you close to the same results.
I think it's more of a hydration step and allowing the eggs to achieve a certain desired texture without actually cooking them, because I believe 74 C is the min temp at which eggs begin to cook.
