Comments on One Hungry Chef: Emulsions, Emotions, and, Finally, A Bacon Sandwic...

You can also save a "broken" aioli from ...

2009-11-05T03:03:44.739+11:00

You can also save a "broken" aioli from the garbage disposal by adding another egg yolk. If you add the yolk and whisk at superman speed, your emulsion will reform, and then you just add more oil. Yeah, you end up with more aioli, but it's better than chucking the whole thing. This technique works for me every time!

Looks great! Congrats on winning Ruhlman's cha...

2009-10-02T11:56:15.246+10:00

Looks great! Congrats on winning Ruhlman's challenge!

Congratulations on the BIG WIN!!! Just so you kno...

2009-09-30T05:11:41.871+10:00

Congratulations on the BIG WIN!!!

Just so you know, it is possible to save a broken emulsion, it's easier if you use either a food processor or a hand blender, but it can be done with a whisk if you are patient. Here's how:

So, you've got a bowl of glop. (I know the bowl of glop from culinary school experience.) Get another bowl and put a tablespoon of water in it. Begin whisking FAST. Literally by the DROP begin dripping in the glop. Continue whisking like your life depends on it and dripping in the glop by the drop. It will emulsify again. You will it, talk to it, swear at it (a weaker person might cry,) and then it just does it. Once the emulsification begins again you can drip a tiny bit faster. Eventually you will be sweating, perhaps panting, and you will have your bowl of mayonnaise.

I learned this method in culinary school after ruining bowl after bowl of mayonnaise. After I learned this I never had to throw out another broken emulsification. I didn't break one for a long time, but I broke Cesar* dressing a couple of months ago and applied this method to repair it.

*Yes, that is spelled correctly. I've had the original at Cesar's in Tijuana, Mexico. They give a little silver business card with the original recipe on it, and there really isn't any anchovy in it, but I like it with the anchovy so I add it anyway.

blood orange + rosemary sounds amazing... i am co...

2009-03-30T06:30:00.000+11:00

blood orange + rosemary sounds amazing... i am contemplating a strawberry + herb jam once the season hits big next month. not sure which herb, though i may omit it and go w/ rose since they're a natural match.

one of the main things i liked about your kumquat recipe was the use of seeds for natural pectin... i am actually thinking of making muscadine jelly this summer b/c i'm pretty sure i can use the seeds for natural pectin there, too. ^_^

Thanks for that. Remind me to tell you about the b...

2009-03-29T20:47:00.000+11:00

Thanks for that. Remind me to tell you about the blood orange and rosemary marmalade some time.

looks amazing... and you can't beat a good ol' ba...

2009-03-28T11:57:00.000+11:00

looks amazing... and you can't beat a good ol' bacon sandwich. also, thanks for changing your background to beige ~ much easier to read your fabulous posts. PS: i have not yet made your kumquat jam, but i have linked many food bloggers to the recipe and they swear by it (one of my friends also tried it w/ grapefruit instead of kumquats). :))

OMG!!! That sandwich looks perfect!! Well done mas...

2009-03-24T21:55:00.000+11:00

OMG!!! That sandwich looks perfect!! Well done master sandwich maker!