Re: Mayonnaise (safety issues for whole egg home pasteuization)

From: Jeremy Kinney (tuborman_at_aol.com)
Date: 10/24/04 

Date: Sun, 24 Oct 2004 18:04:51 GMT

On Sun, 24 Oct 2004 18:19:36 +0100, " Jill."
<news@REMOVETHISkintaline.co.uk> wrote:
>In a world wide group you should qualify your statements to refer to the
>evidence and the situation.
>
>In many other parts of the world salmonella is not such a problem and
>therefore your information is very misleading.

Don't just blame the armpit of the United States (that's New Jersey
for those of you from Old Jersey) - blame the FRENCH!

They started it. But, even they don't know how to pasteurize
an egg without hard boiling it.

See excerpt below for details:

                               Mayonnaise

     In Dress for Success, Flagpole March 9, 1994, p9, as usual,
     you omitted the good stuff. Research, Matthew, Research -
     Research - Research. The Duc De Richelieu's chef invented
     mayonnaise in 1756 during the siege of Mahon, the capital
     of Minorca. The chef was running short of supplies and
     was forced to whip the eggs and oil without seasonings
     and serve the impromptu dressing in lieu of a proper
     Bearnaise. The Duc De Richelieu was a party animal and
     frequently hosted nude Dinner Parties. He was also a
     contemporary of John Montagu, the 4th Earl of
     Sandwich, who had been searching for a suitable dressing
     to complement his invention, the Sandwich. Like I've said
     before, Matthew, isn't technology wonderful, one break
     through just leads to another. Mayonnaise was, of course,
     named for Mahon [Minorca].

     You also neglected to warn your readers of the dangers of
     salmonella poisoning from raw eggs. But then, what's a
     reader or so. I am sure your following is large enough to
     spare a few.

     There are about 650 distinct kinds of salmonella. Most of
     them can spoil your whole day and some can spoil the
     evening as well. Salmonella is a paratyphoid bacteria. I
     know how you feel about sesquipedalian words so I will
     define paratyphoid. Salmonella resembles the typhoid
     bacteria in size, shape, staining properties, physiology,
     immunology and habitat. Some salmonella bacteria
     produce a typhoid like febrile fever [redundant]
     and others the more common gastroenteritis
     Gastroenteritis is a fancy Greek word that means,
     “My gut is in a knot and I wish someone would put me
     out of my misery.”

     General symptoms of salmonella poisoning include
     nausea, vomiting, abdominal pain and diarrhea. Diarrhea
     is another fancy Greek word and means to flow through.
     Headaches, chills, fever, prostration, muscular weakness,
     faintness and thirst accompany severe cases and the white
     blood cell count increases. The probability of contracting
     salmonella is small but the penalty for doing so is severe.

     Mayonnaise and other raw egg products can be made
     safely with the pasteurized eggs coming on the market. I
     haven't the slightest clue how one pasteurizes an egg
     without winding up with a hard boiled egg. I have made
     calls but no one seems to have the slightest clue how to do
     this. The Department of Agriculture, among others, insists
     that such eggs are salmonella free.

     I also see little reason and several dangers in beating the
     eggs and oil by hand. Beating sauces by hand not only
     induces and aggravates carpal tunnel syndrome but also
     cuts into the time available for writing letters to the editor.
     Mayonnaise can be easily made in a common ordinary
     blender. Just combine the egg, mustard, salt, vinegar or
     lemon juice and 1/4 cup of oil in the blender. With the
     blender running, remove the lid and slowly add the
     remaining oil in a thin steady stream.

     A satisfactory low fat mayonnaise can be made by
     thickening a cup of water with 1/4 cup of cornstarch. The
     easiest way to incorporate the cornstarch is to make a rue
     with some of the oil and then add the water. Bring the
     mixture to a boil, reduce heat and simmer while stirring
     until clear and thick. Put an egg, 1 tablespoon of sugar, 1
     teaspoon salt, 1 tablespoon prepared mustard or dry
     mustard, to taste, dash of cayenne, if desired, and 1/4 cup
     of cider vinegar, watch out for the distilled stuff, in a
     blender. Add the hot cornstarch mixture, blend and add
     3/4 cup of oil in the usual way. If you choose you can use a
     rotary mixer and a bowl instead of a blender.

     Tell me, now that you have had a good sneer at making
     mayonnaise with a blender, that you have never had a
     frozen daiquiri, always beat your jeans out on a rock
     down by the creek, compose your column with a quill pen
     and set type on a screw plate letterpress. It is always nice
     to have the moral high ground.

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  • Re: Mayonnaise (safety issues for whole egg home pasteuization)
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