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An immersion blender makes things significantly easier — use it to create smooth soups and sauces, control the texture of salsas and homemade baby food, effortlessly add flavored aioli to ...
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A stick blender is a solid option if you want to make mayonnaise at home. If you want to make mashed potatoes, you need to get a ricer or hand mixer. (Even with a lot of liquid, the potatoes will ...
Immersion blenders are distinguished from worktop blenders and food processors that require food to be placed in a special vessel for processing, and from hand mixers, which mix but do not chop. Models for home and light commercial use typically have an immersible shaft length of about 16 centimetres (6.3 in), but heavy-duty commercial models ...
If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise. [45] For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and ...
1 immersion blender or food processor. Ingredients: 1 whole egg (room temperature) 2 teaspoons lemon juice. ... Mayonnaise-making tips: Be sure that your blade touches the ingredients. If you are ...
Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish. It is an hors d'oeuvre and is considered a classic bistro dish. A recipe was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat , which was first translated for American cooks in 1966 as Modern French Culinary Art .
Whip it, whip it real good.