Fiddly Bits
Snippets that I, Steven Hall, have found around the webverse that I think might be useful.
My interesting furniture pieces page is also available.
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Image by I Believe I Can Fry via FlickrHard boil 3 eggs. Peel and cool the eggs, then separate the yolks from the whites. Pass the yolks and the whites separately into 2 bowls. Add 1 raw egg yolk to the bowl with the cooked yolks along with 1 Tblsp (16g) of Dijon mustard, 1 Tblsp (14g) of white wine vinegar, 1 tsp (5g) of salt, and pepper to taste. Whisk well until mixture becomes a smooth paste. In a slow, thin stream, add 1 cup (190g) of safflower oil, whisking constantly, until mixture thickens and mayonnaise is formed. Whisk in 1 Tblsp (16g) of black garlic puree (peeled black garlic cloves pureed with a little hot water into a smooth paste). Stir in 2 Tblsp (30g) chopped capers, 2 Tblsp (30g) chopped sour pickles, 2 Tblsp (20g) chopped fines herbes (fresh parsley, chervil, chives, and tarragon), and the sieved egg whites. Adjust seasoning.
- Recipe for {Wicked Good} Mayonnaise (blogher.com)
- Salmoriglio Sauce (asouthernkitchen.wordpress.com)
