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Maybe I am having a vague mother of 3 children under 4 years moment! but is there anywhere to post help questions such as "help my mayo split" or " how do I cook chicken and then get it all out from under the blades" and stuff like that?


I would think this feedback folder is about right. Not sure if those were real questins but if so, With split mayo just start with new eggs and use the split as oil. You may need to adjust the seasoning but that usally works fine. As for getting stuff from under the blades I just take the blades out if the spatula does not get it all to my satisfaction.


Maybe in the cookbook section, it asks for feedback about the cookbook and questions.

Maybe we need a new topic area just for it, as I cant see anywhere obvious either.


moreta wrote:

Not sure if those were real questins but if so, With split mayo just start with new eggs and use the split as oil.

Hey - thanks Moreta, they are real questions actually.  It happened twice in a row, so I just threw it out. I know I should have kept it, but it was oneof those cooking moments.  I think the mistake I made is that I left the butterfly in the bowl.  I am supposed to take it out right?  It isn't clear in the recipe (EDC)


The trick I found to making Mayonaise is that you must have all the ingriedients and the bowl at the same temperature.  You need to get the egg(s) out of the fridge at least an hour before hand if you keep them in the fridge.

I leave the butterfly in the entire process.

 


Nope did all that.  Still don't know what I am doing wrong!!!


Did you use lemon juice or vinegar?  I always use white wine vinegar, as lemon juice can be iffy - the acid isn't constant, so it may need more or less juice when using lemons.


Actually I didn't use either.  I used citric acid as we can't eat vinegar or lemon juice.  The first time I made it, it was perfect, then the next two times it split


I use the citric acid as we cant have lemons either.  I had one lot split, I am not sure why.  I've made about 8 batches now.  Maybe its just a practice thing.   Are you added the citric acid to water?  That too will need to be at room temperature too.   how much are you using? That may need to be adjusted. I cant remember how much I used, will try and take note next time.


agrantham81 wrote:

  how much are you using?

1 T of lemon juice substitute which from memory is 1t citric acid to 1T water and yes everything was room temp


YAY - found this recipe http://www.forumthermomix.com/index.php?topic=4595.0 and it worked!! I didn't even drizzle the oil, just poured it all onto the lid with the MC in place.  Egg straight from the fridge, lemon juice substitute (which BTW is 1/2 t citric acid in 2T water) perfect mayo.  Thanks to everyone who tried to help


I also find adding a couple of teaspoons of lecithin (from chemist and health food stores) guarantees non splitting. I don't use it in my normal TMX mayo as I've never had an issue, but I make a cooked egg mayo (http://www.forumthermomix.com/index.php?topic=5046.0) which can split so use it in that one.


You guys are all terrific…so happy that you are so helpful. Thanks for all your feedback…I could almost not check in…(but cant help myself!) I have never had a split mayonnaise until this month, and I split two! Think I was in a hurry. The emulsification takes as long as it takes…sometimes if you rush the first introduction of oil, you end up splitting it. Once the emulsification has begun, you can usually get a successful batch. But sounds like it was all sorted out anyway. Going to have to try the citric acid recipe just out of curiosity!  tmrc_emoticons.bigsmile


Glad you found one that works Pipps.

Tenina - that citric acid recipe is a great substitute. I use it in EVERYTHING.  We had it in the beetroot salad last night and there is something else I use it in all the time as well.  I also used it in pavlova base.  Handy to know if you can manage to keep a small container on hand if you run out of lemons for whatever reason.


 I have a very usuful tip for split mayo. if your mayo splits, set aside, wash and dry TM bowl thouroghly. place 1 egg yolk in bowl and set blades stirring on speed 4. Then drizzle split mixture over MC lid (as you would the oil) it SHOULD thicken as normal. i have done this and it worked once but didnt work another time. the only thing i can think of that may have caused this was my eggs were VERY fresh (like laid in the last day or so)tmrc_emoticons.smile Watching Jamie last night he was making meringue and said not to use fresh eggs for whipping egg whites so maybe it is the case for mayo too.tmrc_emoticons.puzzled

 


When you are back from holidays Tenina, can you please put in a section for help needed?  That way there is an easy place for people to post these sorts of questions

 


If you have any issues with the community please send any questions to the 'Contact Us' page where we can answer your questions directly. If there are common issues coming up we can add this to the FAQ section.

ThanksThermomix Head Office


Thermomix Australia wrote:

If you have any issues with the community please send any questions to the 'Contact Us' page where we can answer your questions directly. If there are common issues coming up we can add this to the FAQ section.

ThanksThermomix Head Office

I am now quite confused - do I post my cooking questions to the "contact us" page is that what you mean.  If not, my original question is "Where to I post cooking questions such as 'My mayo split' etc"


I'm not sure what that missive means!


Still not sure where the help needed posts go.  I will start another thread and see if someone gets back to me there tmrc_emoticons.puzzled


My mayonnaise split when I added the egg white. It's a double batch and was perfect before I added egg white. I have added a extra two egg yokes and it stayed runnie