Go to the Recipe: Oyster Mayo
This one sounds just fabulous, but it calls for two different weights of egg yolk, 70 g on the top of the recipe and 55 g in the body.
Thanks for catching that!
- originally posted by Nicholasgav
Is there a reason you use glucose as your sweetening agent over sucrose or fructose? There's a biochemical reason to selectively choose certain sugars (long-term fructose consumption seems to result in leptin resistance), but what's the cooking benefits of a glucose syrup over a sucrose syrup when yeast aren't in play?
In this case, it's sweetness. Glucose is about 50% as sweet as sucrose, and glucose syrup tends to be slightly less sweet than that. You could just use less sucrose, but then you don't have the same amount of soluble solids and your texture will change.
Thanks for the explanation! I'll try playing around with different sugars and see how they affect the final products.
Don't eggs contain egg lecithin?
- originally posted by Anon
Yes egg yolks typically carry 9% lecithin to the total weight. Extra is added to create a more stable emulsion. If you were to omit the extra liquid lecithin from this recipe you will still achieve a great mayo.
recipe and temps apply to all bivalves?
I was trying to clarify that eggs contain egg lecithin not soy lecithin. The article states eggs "naturally contain soy lecithin" which might confuse people
Whoops. Problem fixed. Thanks for catching that.
Wouldn't it be better to sling the original liquor and use the second that will be formed when left to stand
You know whats great?
The natural egg whites that an oyster contains are ready to hold some grapeseed oil.
Try to mix oyster in the thermomix and add the oil till you have a mayonaise.
season with lime juice and salt.
Haven't looked at this site for ages, now I remember why. If I worked in a lab maybe I could make this stuff but alas no. I suspect most people don't either. Good ideas but instead of "recipe" how about calling this "suggested concepts"?
@Philip Rubin The ingredients are easy enough to come by. Just because you don't want to step out of your comfort zone doesn't mean this recipe is any less of a recipe. If you really take such issue with their "'suggested concepts'" why did you come back at all? You clearly aren't getting anything out of this website, save whining about things you don't like.
