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Home made aioli/mayo
Recipe thread is a good idea, or maybe even a recipe section? 🤔 It might come in handy as this community/forum grows 🙂
I am personally avoiding herbs and such too as most are very high in vit A. When I feel gutsy and like a treat, i use a bit of herbamare salt (the kind with no carrot or nightshades) else no other spices but salt, onion powder and garlic powder.
Do you recall which herbs were in yoir tea? I used to drink herbal tea a LOT but have stopped completely. Unsure about rooibos but dont dare drink it due to its red color.
Quote from Liz on December 30, 2018, 10:39 pmRecipe thread is a good idea, or maybe even a recipe section?
It might come in handy as this community/forum grows
I am personally avoiding herbs and such too as most are very high in vit A. When I feel gutsy and like a treat, i use a bit of herbamare salt (the kind with no carrot or nightshades) else no other spices but salt, onion powder and garlic powder.
Do you recall which herbs were in yoir tea? I used to drink herbal tea a LOT but have stopped completely. Unsure about rooibos but dont dare drink it due to its red color.
This is a list of the ingredients:
White Oak Bark, Plantain Leaf, Black Walnut, Comfrey Root, Comfrey Leaf, Chaparral, Burdock Root, Marshmallow Root, Nettle Leaf
I’m not sure if it was the A/carotene content or something else since I only drank 1 cup made from a tsp of dry herbs daily for about 1 week. I felt like it may have sped up my detox as well but there were too many variables to know for certain. Regardless I’m doing better at the moment by not consuming the tea .
Nettle alone has 2400 mcg betacarotene. That is the value of the fresh plant. It could be, or not. Either way, the body kows best 🙂
I tried my recipe again. Actually I have tried it 4 times in 2 days and all times it turns to a watery consisence (consistency?), the white will not get fluffy. It is not even oil consistense but like water. First I thought it was the lime juice but when excluding it only blending whites and fresh garlic the same happen. I cant for the life of me figure out how it is possible for garlic to affect egg whites in that way, especially not since it has worked before and also egg white, oil + garlic are main ingresients in lebanese garlic creme.
Anyone tried it and got the same watery result?
Was it the same blender when it worked before?
I had a few misses when trying to do an aioli in the past and attributed it to too much heat generated by the blender which cooked the egg instead of fluffing.
Quote from somuch4food on January 1, 2019, 5:37 amWas it the same blender when it worked before?
I had a few misses when trying to do an aioli in the past and attributed it to too much heat generated by the blender which cooked the egg instead of fluffing.
Yes the same blender, bowl everything 😂 I use a hand held imersion blender so no risk of over heating 👍
I was so determined to find the error that I probably wasted a whole package of eggs trying to figure it out, separating the different ingredients, even trying different blending gadgets. Then i thought, fxxk it, I need sauce with my dinner, I'll just make a little just like the first time, putting everything in the bowl and just mix the crap out of it. Voila! Creamy fluff. So I had to do the same over again to re-test and yup it worked again. Then my blender died. May it R.I.P
I haven't fully figured out what went wrong yet, but making a bigger batch did not work. And I still don't understand why 🤔 maybe it's an air thing, not enough air could enter the blender's head with more in the bowl. .
Quote from Liz on December 31, 2018, 10:41 pmNettle alone has 2400 mcg betacarotene. That is the value of the fresh plant. It could be, or not. Either way, the body kows best
I tried my recipe again. Actually I have tried it 4 times in 2 days and all times it turns to a watery consisence (consistency?), the white will not get fluffy. It is not even oil consistense but like water. First I thought it was the lime juice but when excluding it only blending whites and fresh garlic the same happen. I cant for the life of me figure out how it is possible for garlic to affect egg whites in that way, especially not since it has worked before and also egg white, oil + garlic are main ingresients in lebanese garlic creme.
Anyone tried it and got the same watery result?
I figured it might be the nettle. I was thinking it might not be too much because I only used 5 grams of dry herb per cup of tea and nettle was 1/6 of that 5 grams but drying and brewing could possibly amplify the effects. I don’t even normally use many herbs but my friend was all gung ho over the tea and convinced me to try it. Oh well- live and learn I guess. I’m probably going to be a little more strict for the next 3 months for experiments sake. I see the first 6 months as a bit of a learning curve.
Sorry the recipe is giving you difficulty. I think the air and temperature both sound like possible factors. Some things in home cooking really are easier to make in small batches it seems. I often wish I had gone to culinary school.
Oh I totally should have gone to culinary school as well. Or pastry school. Then at least I would be doing something I am fiercely good at - eating cookies 😬 (speaking of - I have experimented a lot with vit A free ones, dunno how wise or healthy it is but over the holydays my taste buds didn't care - they just wanted some 😂)
The other herbs could have vit a as well, I never checked 🤔 but it is interesting how such a "small" dose can have an impact. I react to small doses too. It is quite annoying
@Bella Oh cool, so it’s almost like a fish sauce or soya sauce type of thing. I like the idea of drying the leftover mushrooms and making a seasoning powder with it. Thanks for sharing the recipe! 🙂
@Liz Yay for egg whites! And I can relate about the cookies haha. 😂 I made a pretty good low-va/vegan batch of gingersnaps over the holidays—yum!
Quote from puddleduck on January 3, 2019, 5:48 pm@Bella Oh cool, so it’s almost like a fish sauce or soya sauce type of thing. I like the idea of drying the leftover mushrooms and making a seasoning powder with it. Thanks for sharing the recipe! 🙂
@Liz Yay for egg whites! And I can relate about the cookies haha. 😂 I made a pretty good low-va/vegan batch of gingersnaps over the holidays—yum!
Please share the cookie recipe in Bella's recipe thread Puddleduck 🤤 please 😁
I mean this diet is for a long looong time (for me at least it will be) . Grant is some kind of super machine in the food department living on rice and beef for five years. I find that incredibly awesome. I would too, though, if it could fix my endo and was the only way.
But if not needed to get results, then vit A free cookies are def a staple food in my diet on this journey! 😁