Quote:
Originally Posted by maianhvk
So I figured.
I asked her where the blender was. She said, "For what?", I replied, "Yolks". She looked at me for a while, then I asked, "Is there any whisky left?". "No," and she turned back to her cooking. I added, "I'll make eggnog this Noel." Not one comment, though I know she doesn't know what eggnog is exactly.
Raw eggs and whisky sound like fun.
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That is rather revealing about your cooking talents. And your familiarity with the kitchen in general: layout, whereabout of implements and their purposes. Not to talk about what are your mother opinions about you as a helper.
Try your hand with
Zabaglione
Recipe courtesy Alton Brown, 2009
Show:
Good EatsEpisode:
The Proof Is In The Pudding
Rated 5 stars out of 5
Total Time: 45 minPrep30 minCook15 min
Yield:8 to 10 servings Level:Intermediate
Ingredients
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup Marsala
- Pinch kosher salt
- Fresh berries, for serving, optional
Directions
Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand
mixer on the highest speed, beat the
eggs and
sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
Decrease the heat to maintain a
simmer and put the bowl atop the
saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick,
frothy, holds a
ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the warm mixture into
custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
Scale it down to 1 or 2 egg. Do it for yourself the first time. Use sherry or even whiskey or rum. whip it up by hand.