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by wheels
2257 days ago
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The Food Lab has an article on sous vide eggs, including pasteurizing them with a sous vide circulator: https://www.seriouseats.com/2013/10/sous-vide-101-all-about-... Generally it's a great resource for nerdy cooking stuff. I use that technique to make my own mayonnaise. I try to eat mostly organic (or animal-welfare certified) animal products, but organic mayo is overly expensive, so making my own is a nice (and super easy) alternative. You can make a jar's worth for about 40 cents. |
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