Re: Mayonnaise (safety issues for whole egg home pasteuization)
From: Jeremy Kinney (tuborman_at_aol.com)
Date: 10/24/04
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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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