Homemade mayo still going well. I did, against better judgment, try a batch with very good mayo (but not the great stuff), and it was way too bitter. The last batch was much better: I dropped a couple of garlic cloves into the whirring blades to start, and went heavy on the lemon juice, to end up with a really excellent garlic mayo (not aioli).
I also had a first attempt at homemade low-carb nut bars. I'd like a portable snack, something like these from Jordan's, which are the best I've found -- about half the carbs of comparable crunchy granola bar -- but still way too much sugar. Took 150g pecans, 100g walnuts, 100g brazil nuts, 100g hazelnuts, 100g almonds, 50g sesame seeds, toasted them, chopped them pretty finely, added 2 T maple syrup and a hearty amount of salt, beat 3 egg whites then folded the egg whites and the nut mixture togethers, pressed into a greased pan and baked at 165C for about 25 minutes. Verdict: not bad, not exactly right. Crispy at the edges but not in the middle. Next time bake longer.
9 comments:
They would be fabulous with a chocolate coating! The bars, not the mayos.
What about with chocolate chips mixed in?
Yes with chocolate chips. Sounds good!
We just picked up 2 bars we haven't tried yet, from Cacao Samposa (sp?) in Madrid. One is 91%, the other 100%. I'll know soon.
100% was good, actually. Not sweet, obviously, but surprisingly smooth.
Yes, that sounds good. But in addition to the chocolate coating, not instead of.
Your extravagant chocolating strategy does not seem entirely in the spirit of the low-carb objective.
The chocolate will act as a binder / emulsifier. I 2nd JJ's emphasis =)
Wait, you made mayo using as an ingredient ... mayo? Is this like making yogurt, where you need some yogurt to make it?
Ah, meant the good olive oil, not mayo. Although Hugh Fairly LongName does have a mayo recipe that uses a small amount of prepared mayo to help kickstart the emulsifyin' (an addition I find completely unnecessary).
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