Bacon Mayo… the new black Posted on February 22, 2009 by ryan 27 [Show as slideshow] [View with PicLens] Bacon fat scraps Put all scraps in a pot to render Add water to the bacon fat Bring to a simmer and cover Once water has evaporated and the fat has started to melt remove the lid Render until all the fat has clarified Strain and separate fat I like to save the bacon scraps and use for cooking risotto Egg yolks, bacon fat, oil, lemon juice and water Whip all and slowly add fat Best served cold and will break if heated Whip and chill till thickened, mayo will fully setup if completely cooled down Bacon mayo is great with anything and everything! Bookmark on DeliciousDigg this postRecommend on Facebookshare via RedditShare with StumblersTweet about itSubscribe to the comments on this post
Egg White Clarification Posted on November 30, 2008 by ryan 1 Unclarified Rabbit braise Egg whites are 2/3 of the eggs total weight Whip egg whites to a soft peak Temper warm braise into whipped egg whites Mix both well Put everything into deep sauce pot Carefully bring to a light simmer, till raft starts to puff up, turn burner to low Once raft is cooked through and settled, carefully pull raft away from the edge of pot Let consomme rest till raft has set up a bit Bookmark on DeliciousDigg this postRecommend on Facebookshare via RedditShare with StumblersTweet about itSubscribe to the comments on this post