@wiratha It kind of varies from dish to dish, his favourite soup to make is probably broccoli soup, and in his video for that he says you want to season at the start so it can cook with it. I also know he seasons his steaks at the start as well.
@userflock , IMHO, a sellout would be if he is talking about a Yugo car and saying how wonderful it is to drive. Or talking about welding tools when he know nothing about welding. In this instance he is talking about a wonderful product and how much he like it. He uses something to make his meals so if he uses it then its valid. Its valid.
There's acid (lemon juice, vinegar) in mayonaise and other yolk based stuff for a reason, it kills germs and raises the denaturing point of the yolks. Heat to exactly 150F (65.6C) to pasteurize after making your mayo and it will be perfectly safe. Same for things like lemon curd, hollandaise, bearnaise etc.. Hold at 150F (65.6C) you will get a 5D reduction of the nasties, no worries. Do use an accurate termometer though, your 10$ POS from walmart won't cut it.
yeah, use poached eggs for mayo pfft. if you want a vegan mayo, use 1 tsp flax seeds and 1tbsp water for use as a binder to subsitute...
so never order any mayo at your fave resto or dont eat that sweet-ice-like thing on your strawberries coz HELLO theyre raw eggs! if it is THAT unsafe, in your world, the salmonela epidemic happened immediately during the release of the movie Rocky -- coz everyone followed Stallone's training and diet after that. thats why chefs hate health inspectos.
@xanado74 i've watched another video of gordon ramsay. he says never to season it at the start, thats why its so runny..
wiratha 4 months ago
@wiratha It kind of varies from dish to dish, his favourite soup to make is probably broccoli soup, and in his video for that he says you want to season at the start so it can cook with it. I also know he seasons his steaks at the start as well.
TheIrishEnigma 4 months ago
@TheIrishEnigma erm.. i think it only applies to eggs..
wiratha 4 months ago
that's some really runny mayo.. pffff...
xanado74 5 months ago
what is the number for buy a gordonmix? haha
NotreFestin 5 months ago
Amazon.ca and Amazon.com carry these
dspen787 1 year ago
man watching this makes ramsey look like a major sellout
userflock 1 year ago 4
@userflock , IMHO, a sellout would be if he is talking about a Yugo car and saying how wonderful it is to drive. Or talking about welding tools when he know nothing about welding. In this instance he is talking about a wonderful product and how much he like it. He uses something to make his meals so if he uses it then its valid. Its valid.
mangravy2000 2 months ago
There's acid (lemon juice, vinegar) in mayonaise and other yolk based stuff for a reason, it kills germs and raises the denaturing point of the yolks. Heat to exactly 150F (65.6C) to pasteurize after making your mayo and it will be perfectly safe. Same for things like lemon curd, hollandaise, bearnaise etc.. Hold at 150F (65.6C) you will get a 5D reduction of the nasties, no worries. Do use an accurate termometer though, your 10$ POS from walmart won't cut it.
ILTK 3 years ago
@ILTK
and all this time I thought I was adding it because it tastes good...
InnuendoXP 9 months ago
yeah, use poached eggs for mayo pfft. if you want a vegan mayo, use 1 tsp flax seeds and 1tbsp water for use as a binder to subsitute...
so never order any mayo at your fave resto or dont eat that sweet-ice-like thing on your strawberries coz HELLO theyre raw eggs! if it is THAT unsafe, in your world, the salmonela epidemic happened immediately during the release of the movie Rocky -- coz everyone followed Stallone's training and diet after that. thats why chefs hate health inspectos.
thegreat0mi 3 years ago
This comment has received too many negative votes show
no one uses raw eggs anymore, unsafe.
tunenas 3 years ago
alot of people use raw eggs
kingofmonra 3 years ago 8
how do you make eggnog with cooked eggs?
robotrix 3 years ago 6