Notes from the Lab 6 – Chili-Infused Mayo
Homemade Mayo. Nothing special, I know. An egg yolk, tsp of dijon mustard, tsp of vinegar, a squeeze of lime juice and salt to taste. What was special was the 8oz (225g) of veggie oil infused with 1/2oz (15g) of dried red pepper in an ISI cream whipper with two NO2 canisters. Put all of the ingredients in a tall container (a Mason jar will do) and blend with an immersion blender. Simple, quick and tasty. If you want to create quick infused oils or liquors, invest in an ISI cream whipper. It will be the best 50-60 dollars you can spend.
Notes from the Lab 4 (Sous Vide and Homemade Ginger Ale)
The Sous Vide Supreme
I was planning on spending my Martin Luther King, Jr. three day weekend practicing my baking. However, my oven decided to blow the ignitor, rendering my plans (and my oven) useless. So I spent the time reading, watching videos on sous-vide cooking, and experimenting with my new Sous Vide Supreme. I will be writing a post about it later on this month, but I can tell you that cooking burgers, steaks, and chicken in the Sous Vide Supreme is amazing.
These are my lab notes for my homemade Ginger Ale
1 oz. fresh ginger juice
1/2 oz. fresh lime juice
3.5 oz. simple syrup
Two or three pinches ground star anise (optional and mix with the simple syrup)
10 oz. carbonated water
If you are drinking alcohol, add 2 oz of Novo Fogo (cachaca) and only use 8 oz of cold carbonated water. Pour over ice.
